牛肉表面上产生石毒素的大肠杆菌的有效消毒方法,用于牛肉尸体卫生
Shouhei Hirose1, Akiko Tomaru1, Hiroshi Akiyama2
1Division of Microbiology, National Institute of Health Sciences, 3-25-26, Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan.
Journal of food protection
|September 28, 2024
概括
在牛肉上使用酸和酸性化酸盐实现了有效的清除产生Shiga毒素的大肠杆菌 (STEC). 经过白酸处理后用蒸水洗减少了STEC,但没有显著的气味保留.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 化学污染清除的方法
背景情况:
- 滋果毒素产生的大肠杆菌 (STEC) 在食物传播疾病中构成重大风险.
- 有效的消毒方法对于保证牛肉产品的安全至关重要.
- 目前的方法需要对有效性和对肉质的影响进行评估.
研究的目的:
- 评价牛肉中STEC的各种化学消毒方法.
- 确定最有效的消毒剂和应用技术.
- 评估处理对牛肉颜色和气味的影响.
主要方法:
- 用乙醇,过氧化,酸,酸性化和低化喷和冲洗牛肉表面.
- 使用日志CFU/cm2.2量化病原体减少.
- 评估处理后牛肉颜色和气味的变化.
主要成果:
- 用500毫升1000ppm酸冲洗是最有效的,减少STEC的2.8日 CFU/cm2.
- 与蒸水相比,酸化化和酸显著减少了STEC种群.
- 甲酸处理 (100-500 ppm) 并没有显著改变牛肉的颜色,但较高度的酸性化却有所改变.
- 某些度的酸性化酸和酸改变了牛肉的气味,可以通过用蒸水洗来减轻这种气味.
结论:
- 甲酸和酸性化对于牛肉的STEC去污染是有效的.
- 100-500 ppm的甲酸,然后用蒸水冲洗,提供了一种有希望的方法来减少STEC,而不会造成不必要的感觉变化.
- 优化污染清除协议对于食品安全和质量保护至关重要.
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