无亚硝酸盐干制发酵“salchichón”工艺设计,防止沙门氏菌、单核细胞增生李斯特菌和金黄色葡萄球菌的生长

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Juan C. Pulido, Irene Martín, Cristina Castaño, José M. Martín-Miguélez, Josué Delgado, Juan J. Córdoba
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引用次数: 0

摘要

对无亚硝酸盐干腌发酵“salchichón”的工艺进行了改进和评价,以了解其在防止病原菌单核细胞增生乳杆菌、沙门氏菌和金黄色葡萄球菌生长方面的功效。为此,对“salchichón”进行了两个成熟过程:第一个成熟过程设计了最佳的冷成熟条件,以防止上述病原体的生长;第二种是已经确定的最优冷加工条件。在这两种成熟过程中,分别接种单核细胞增生乳杆菌、沙门氏菌、金黄色葡萄球菌和两种乳酸菌(一种选择的堺乳酸菌和一种商业培养物)。在5°C的初始冷熟22天中,“salchichón”的水分和pH值分别下降了40% (aw低于0.93)和5.5,这对所有接种批次的单核增生乳杆菌、沙门氏菌和金黄色葡萄球菌的减少至关重要,即使在15°C的进一步成熟30天后也是如此。此外,接种的乳酸菌对这些致病菌的减少作用与aw和pH的降低是一致的。在上述选择条件下,“salchichón”的第二次成熟过程中,单核增生乳杆菌、沙门氏菌和金黄色葡萄球菌在整个成熟过程中分别显著降低了2.8、4.4和2.9 log CFU/g。因此,不含亚硝酸盐的“salchichón”加工结合5°C的初始冷熟和LAB培养物的使用,可以防止在加工过程中可能发生的单核细胞增生乳杆菌、沙门氏菌和金黄色葡萄球菌意外污染的生长。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Design of a nitrite-free dry-cured fermented “salchichón” process preventing growth of Salmonella, Listeria monocytogenes, and Staphylococcus aureus
The processing of nitrite-free dry-cured fermented “salchichón” has been modified and evaluated to know its efficacy in preventing the growth of the pathogenic bacteria L. monocytogenes, Salmonella, and S. aureus. For this, two ripening processes of “salchichón” were performed: a first ripening process to design the best conditions of cold ripening, for preventing the growth of the mentioned pathogens; and a second one with the already established most optimal cold conditions of processing. In both ripening processes L. monocytogenes, Salmonella, and S. aureus and two lactic acid bacteria (LAB) (a selected Latilactobacillus sakei and a commercial culture), were inoculated. The decrease of moisture and pH of the “salchichón” during initial cold ripening for 22 days at 5 °C, to reach values of 40 % (aw below 0.93) and 5.5, respectively, were critical for the reduction of L. monocytogenes, Salmonella, and S. aureus in all of the inoculated batches, even after further ripening at 15 °C for 30 days. In addition, inoculated LAB acted summatively with the decrease of aw and pH in the reduction of these pathogenic bacteria. In the second ripening process of “salchichón” using the above selection conditions, significant reductions of 2.8, 4.4, and 2.9 log CFU/g of L. monocytogenes, Salmonella, and S. aureus, respectively were found throughout the complete ripening process. Thus, the processing of nitrite-free “salchichón” combining an initial cold ripening at 5 °C and the use of LAB cultures prevents the growth of accidental contaminations of L. monocytogenes, Salmonella and S. aureus that could take place during processing.
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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