微生物食品安全的Sous Vide过程的和蛋的食物安全
Miguel Romeo1, Maria Lavilla1, Félix Amárita1
1AZTI-BRTA, Food Research, 48160 Derio, Bizkaia, Spain.
Foods (Basel, Switzerland)
|October 16, 2024
概括
苏斯维德 (SV) 有效地使常见的食源性病原体如坎皮洛巴克特和沙门氏菌无活化. 然而,Clostridium子可能需要在SV后进行储存,以增强无活化,特别是在胸中.
科学领域:
- 食品微生物学 食品微生物学
- 食品安全 食品安全
- 热处理热处理
背景情况:
- 使用真空密封包装和控制低温 (<80°C) 的方法Sus vide (SV) 提供了方面的优势,但也带来了微生物学的风险.
- 评估SV在消除食源性病原体方面的有效性对于确保食品安全至关重要.
研究的目的:
- 为了评估潜水过程在禁用坎皮洛巴克特,沙门氏菌和克洛斯特菌子方面的有效性.
- 为了在各种条件下在胸和蛋蛋蛋糕中研究这些效应.
主要方法:
- 用10^2和10^6 CFU/g的Campylobacter,Salmonella和Clostridium子接种胸和蛋蛋蛋糕.
- 应用苏维德处理与配方和储存 (有/没有) 的变化.
- 使用标准方法对后处理和储存进行微生物计数.
主要成果:
- 对于Clostridium子,平均日志失活率为1.70,对于Campylobacter为4.82,对于沙门氏菌为4.34.
- 储存显著增强了Clostridium子无活化 (2.30 log).
- 根据食谱或治疗方法,没有观察到无活化显著差异,除了储存期间的Clostridium子.
结论:
- 苏维德有效地禁用植物性病原体细胞,如坎皮洛巴克特和沙门氏菌.
- 胸中的Clostridium子和蛋中的沙门氏菌的残留风险需要进一步调查,特别是长期储存.
- 优化 SV 协议可能是必要的,以减轻所有微生物学风险,特别是对子形成细菌.
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