沿着冷的阿赛价值链的温度滥用是否会增加微生物危险?
Jéssica Caroline Araujo Silva Sandes1,2, Eduardo Henrique Miranda Walter2, Gustavo Luis de Paiva Anciens Ramos3
1Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica, Brazil.
Foodborne pathogens and disease
|October 11, 2024
概括
对未经巴氏消毒的冷的阿赛肉的温度滥用并没有增加微生物危害. 研究表明,滥用的解条件并没有提高açaí产品中的病原体风险.
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:
- 未消毒的冷açaí纸容易受到微生物污染.
- 在供应链中滥用温度可能会影响食品安全.
- 了解微生物在压力下的行为对于风险评估至关重要.
研究的目的:
- 调查温度滥用对冷的açaí纸中微生物危害的影响.
- 评估在模拟解和重新结周期期间致病和腐烂微生物的行为.
- 为了确定滥用储存条件是否会增加açaí产品中的微生物风险.
主要方法:
- 使用两个模拟解条件:冷却 (5°C) 和室温.
- 模拟了重复的冷链滥用,通过在90天内四次解和重新结açaí纸.
- 微生物种群 (大肠杆菌,单细胞菌菌,沙门氏菌种类,菌细菌,酵母和菌) 使用韦布尔模型进行监测.
主要成果:
- 结抑制了大多数微生物,而半性有氧细菌显示出一些生存能力.
- 在滥用的解下,无活化时间各不相同,大肠杆菌显示最短的无活化时间.
- 李斯特菌单细胞菌和沙门氏菌 spp. 90天后,与对照组相比,暴露在恶劣条件下的样本中度较低.
结论:
- 模拟的滥用解条件并没有增加未经巴氏杀菌的冷açaí纸中病原体的潜在微生物危害.
- 冷链管理很重要,但研究的滥用场景并没有加剧病原体风险.
- 进一步的研究可能会探索最佳的解方案,以确保açaí纸的安全性.
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