控制肉中的沙门氏菌通过菌尾酒与酸和改性大气包装相结合
Wattana Pelyuntha1, Kitiya Vongkamjan1
1Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Foods (Basel, Switzerland)
|November 25, 2023
概括
在改造大气包装 (MAP) 下,沙门氏菌菌体 (菌体) 和酸 (PA) 的组合有效地消除了肉中的沙门氏菌. 这种方法显著提高了冷藏期间的食品安全和产品的可接受性.
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:
- 禽肉中的沙门氏菌污染对全球食品安全构成重大风险,导致疾病和经济损失.
- 在家禽加工中控制沙门氏菌涉及细菌菌体 (菌体),有机酸和改性大气包装 (MAP) 等细菌静止剂.
研究的目的:
- 为了评估在4°C的肉中控制沙门氏菌的沙门氏菌合剂尾酒和酸 (PA) 处理在改性大气包装 (MAP) 下的疗效.
- 在不同的环境条件下,评估针对不同沙门氏菌血清体的选定菌体的稳定性和化活性.
- 为了确定联合治疗对肉感官属性的影响.
主要方法:
- 对两种特定的菌体 (vB_SenM_P7和vB_SenP_P32) 进行了针对72多种沙门氏菌血清体的菌活性测试.
- 菌体的稳定性在高达70°C的温度下,在pH值范围2-12之间,在15%的NaCl中进行了评估.
- 在MAP下,菌体尾酒和PA (0.5%或0.25%) 的联合疗效在体外和在4°C保存的肉模型中进行了评估. 对经过处理的肉进行了感官评估.
主要成果:
- 选择的菌体对沙门氏菌表现出广泛的化活性 (25.0-80.6%),在高温 (高达70°C),广泛的pH范围 (2-12) 和高盐度下具有稳定性.
- 在体外,含有0.5%PA的菌体尾酒在3天内实现了沙门氏菌的4-log降低,而0.25%PA需要5天.
- 在肉模型中,MAP的综合治疗使得沙门氏菌在2天内完全减少 (4-5日志单位/g),比单次治疗快得多.
- 经过处理的肉呈现出较高的偏好分数,表明可接受性很好.
结论:
- 在MAP条件下,沙门氏菌菌尾酒和酸的组合为减少家禽肉中的沙门氏菌污染提供了一个高度有效的策略.
- 这种综合方法在冷藏储存期间提高了食品安全和质量,为家禽行业提供了有前途的解决方案.
- 经测试的菌体表现出强大的稳定性,使其适合在各种食品加工环境中应用.
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