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沙门氏菌通过紫外线-C光处理在胸中的无活化模型

Rosa María García-Gimeno¹, Eva Palomo-Manzano¹, Guiomar Denisse Posada-Izquierdo¹

¹Department of Food Science and Technology, Unidad de Investigación Competitiva de Zoonosis y Enfermedades Emergentes (UIC ENZOEM), International Campus of Excellence in the AgriFood Sector (CeiA3), Universidad de Córdoba, 14014 Córdoba, Spain.

|September 28, 2024

概括

这项研究表明,结合紫外线照射和咖啡因有效地使胸中的沙门氏菌无活化. 这种新的方法可以减少病原体,而不会对食品质量产生负面影响.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
食品安全食品安全

背景情况:

传统的减少食品中的病原体的方法可能会影响食品的质量.
沙门氏菌 (Salmonella enteritidis) 是一种重要的食物传播病原体.
为了食品安全,需要使用替代性无活化技术.

研究的目的:

为了评估紫外线照射和咖啡因在新鲜胸中的沙门氏菌肠杆菌无活化的联合有效性.
为了确定紫外线和咖啡因应用的最佳参数.
评估这种联合治疗对胸的物理化学特征的影响.

主要方法:

新鲜的胸样本被处理在14°C的短波紫外线 (0-15 J/cm2) 和咖啡因 (0-20 nM/g) 的不同剂量.
温度对无活化的影响在2-22°C之间被研究.
使用双维布尔和维布尔+尾巴模型来建模失活动力学.
在治疗后分析了胸的物理化学特性.

主要成果:

12 J/cm2紫外线和15 nM/g咖啡因的组合可以显著减少沙门氏菌肠炎 (6 CFU/g),无活化率为0.72.
观察到一种协同效应,增加了与更高剂量的紫外线和咖啡因相关的无活化.
联合治疗没有对胸的物理化学特征产生不利影响.

结论:

紫外线照射和咖啡因的组合为在新鲜的胸中有效禁用沙门氏菌提供了一个有希望的替代方案.
这种协同方法可以在不影响产品质量的情况下减少病原体.
这些发现支持这种方法在食品行业的潜在应用,以提高食品安全.

关键词:

紫外线 (UV-C) 是一种通过食物传播的病原体低传导率的食品低传导率的食品数学建模的数学建模非热处理的非热处理

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