评估Listeria monocytogenes在不同储存温度下在米粉中的生长动力学
Abdelraheem Hussein1, Arícia Possas2, Alshimaa A Hassanien3
1Department of Food Hygiene, Faculty of Veterinary Medicine, Sohag University, Egypt.
International journal of food microbiology
|August 5, 2023
概括
这项研究模拟了Listeria monocytogenes在米粉中的生长,发现更高的温度加速了病原体的扩散. 开发的预测模型增强了对这种流行的乳制品甜点的食品安全评估.
科学领域:
- 食品微生物学 食品微生物学
- 预测建模预测建模
- 食品安全 食品安全
背景情况:
- 大米布丁是一种广泛消费的乳制品甜点,特别是在像埃及这样的生产大米的国家.
- 单细胞菌菌是乳制品中令人担忧的重要食物传播病原体.
- 了解食品矩阵中的病原体行为对于确保消费者安全至关重要.
研究的目的:
- 为了评估和建模Listeria monocytogenes在米粉中的生长动力学.
- 开发L. monocytogenes在各种储存温度 (4-25°C) 下生长的预测模型.
- 评估米饭布丁在保质期内对L. monocytogenes的微生物安全性.
主要方法:
- 用L. monocytogenes尾酒准备和接种米布丁样品.
- 样品在4°C至25°C的温度下以同热方式存储,最长可存储30天.
- 巴拉尼和拉特科夫斯基模型与微生物生长数据相匹配,使用回归分析.
主要成果:
- 随着储存温度的上升,Listeria monocytogenes的生长显著增加.
- 开发了一个预测模型,在实验数据和预测之间有很好的一致性 (R2adj = 0.97).
- 估计的最大生长率 (μmax) 在测试温度下从0.355到5.363 log cfu/day不等.
结论:
- 开发的预测模型准确地描述了L. monocytogenes在米饭布丁中的生长.
- 该模型经过验证,可以为风险评估和食品安全管理策略提供信息.
- 这种工具有助于在各种存储条件下确保米粉的微生物安全性.
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