抗菌和抗菌作用的抗菌和抗菌作用.
Robert Gál1, Natália Čmiková2, Aneta Prokopová3
1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic.
Foods (Basel, Switzerland)
|June 10, 2023
概括
将精油 (EO) 添加到牛肉中,增强了病原体失活,特别是Listeria monocytogenes. 这种天然的抗微生物方法有望提高 sous-vide加工肉类的安全性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全 食品安全
背景情况:
- 苏斯维德加工虽然有益,但如果像Listeria monocytogenes这样的病原体没有得到充分的失活,就会带来风险.
- 不适当的温度可以允许细菌繁殖,导致食物传播疾病.
研究的目的:
- 为了研究热处理和Salvia officinalis精油 (圣EO) 对牛肉皮中的Listeria monocytogenes的联合疗效.
- 为了确定三EO是否增强了 sous-vide 处理的抗菌作用.
主要方法:
- 牛肉细腿样本被L. monocytogenes接种,并在不同温度 (50-65°C) 经过或不经过圣EO的低温加工.
- 细菌计数 (总数,大肠杆菌,L. monocytogenes) 用MALDI-TOF质谱测量在12天内进行了评估.
主要成果:
- 树EO,与热相结合,证明了L. monocytogenes在牛肉中的失活性.
- 较低的温度 (50°C) 导致总体细菌数量较高,表明疗效降低.
- 伪菌和L. monocytogenes是主要发现的有机体.
结论:
- 添加天然抗微生物药物,如香EO可以有效地提高 sous-vide 牛肉肉的安全性.
- 将热量与圣EO结合起来是一个可行的策略,以减轻与 sous-vide 食品制备相关的风险.
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