在有或没有性电解水化器的肉类成熟室中减少微生物负荷
Federica Savini1, Federica Giacometti1, Sean Alberto Cuomo2
1Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna, Ozzano dell'Emilia.
Italian journal of food safety
|October 12, 2023
概括
干燥老化室自然减少病原体,比如Listeria monocytogenes的3日志CFU/cm2. 电解水 (REW) 进一步增强了病原体的减少,为肉类储存环境提供安全有效的清洁解决方案.
科学领域:
- 食品微生物学 食品微生物学
- 食品安全工程 食品安全工程
- 卫生和卫生设施卫生和卫生设施.
背景情况:
- 干燥老化增强了肉的柔软性和风味,但存在污染风险.
- 在食品加工和储存中,对表面的病原体控制至关重要.
- 李斯特菌单细胞菌,大肠杆菌,沙门氏菌和金黄色葡萄球菌是主要的食物传播病原体.
研究的目的:
- 评估特定的食源性病原体在干燥老化室表面的生存情况.
- 评估性电解水 (REW) 在减少这些病原体方面的有效性.
- 确定REW的可行性,用于干燥老化设施的例行清洁.
主要方法:
- 在受控的环境条件下,在干燥老化室的内部表面上评估微生物生存率.
- 电解水 (REW) 通过雾化与吸烟系统相结合的应用.
- 在24小时内对病原体减少的量化 (日志CFU/cm2).
主要成果:
- 仅仅干燥老化室的条件在24小时内就会使微生物数量减少约3log CFU/cm2.
- 雾化REW应用增加了病原体的减少:L. monocytogenes的约1日志CFU/cm2和S. aureus的约2日志CFU/cm2.
- 在干燥老化环境中,REW对测试的病原体表现出显著的抗菌活性.
结论:
- 标准的干燥老化条件有助于显著减少病原体.
- 性电解水 (REW) 是一种有效和安全的药物,可以在干燥老化室中减少食物传播的病原体.
- REW提供了一种可持续的清洁解决方案,消除了对表面冲洗的需求.
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