在不同储存温度下,falafel糊中常见的食源性病原体的生存和生长行为在不同的储存温度下
Murad A Al-Holy1, Amin N Olaimat1, Anas A Al-Nabulsi2
1Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan.
International journal of food microbiology
|February 8, 2024
概括
法拉菲尔面粉支持食物传播的病原体,如沙门氏菌和大肠杆菌的生长. 建议在4°C的温度下冷藏,以防止病原体的扩散,并确保食品安全.
科学领域:
- 食品微生物学 食品微生物学
- 食品安全 食品安全
- 微生物生长动力学
背景情况:
- 法拉菲尔 (Falafel) 是一个受欢迎的中东食物,与食物传播疾病的爆发有关.
- 了解法拉菲尔面粉 (FP) 中的病原体行为对于防止污染至关重要.
研究的目的:
- 为了研究 falafel 糊中的关键食物传播病原体的生长动态.
- 评估不同储存温度对病原体生存和繁殖的影响.
主要方法:
- 法拉菲尔面糊 (pH 6.2,aw 0.96) 被接种了沙门氏菌,大肠杆菌O157:H7,西格拉种类,Listeria monocytogenes和金黄色葡萄球菌.
- 病原体的生长在4°C,10°C和24°C的储存温度下被监测了14天.
主要成果:
- 沙门氏菌,大肠杆菌O157:H7,Shigella spp.,L. monocytogenes和S. aureus在10°C和24°C显著增长.
- L. monocytogenes和S. aureus即使在4°C时也显示出相当大的生长.
- 腐烂微生物在10°C和24°C时在1-3天内达到临界水平.
结论:
- 法拉菲尔糊可以支持常见的食源性病原体的生长.
- 在4°C的冷藏对于抑制病原体生长至关重要.
- 添加天然抗菌素可能会提高falafel产品的安全性.
关键词:
大肠杆菌埃舍里奇亚菌O157:H7法拉菲尔 (Falafel) 是一种法拉菲尔.李斯特里亚单细胞原生菌 (Listeria monocytogenes) 是一种沙门氏菌 (Salmonella enterica) 已经成为一种常见的疾病.希格拉柔性菌 (Shigella flexneri) 是一种的植物.希格拉·索尼 (Shigella sonnie) 是一个美国女演员.黄金葡萄球菌黄金葡萄球菌更多相关视频
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