模拟酸/过氧化溶液度和温度处理对Bacillus cereus子不活化的影响
Ivan Leguérinel1, Anne-Gabrielle Mathot1, Adrienne Camarero1
1Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, 6 rue de l'Université 29000 Quimper, France.
Letters in applied microbiology
|March 9, 2025
概括
这项研究优化了酸 (PAA) 和过氧化 (HP) 消毒剂的使用,以确保食品安全. 温度升高可以降低PAA/HP度,同时保持有效的细菌子不活化.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 食品加工设备的有效清洁和消毒对于公众健康至关重要.
- 乙酸 (PAA) 和过氧化 (HP) 是食品工业中广泛使用的消毒剂,因为它们具有强大的抗菌活性.
- 细菌花内由于其弹性而构成重大挑战.
研究的目的:
- 量化PAA和HP对Bacillus cereus内体的影响.
- 为了确定消毒剂有效性的最佳度和温度.
- 为了模拟细菌子的无活化动力学.
主要方法:
- 实验使用不同度的PAA/HP溶液和不同温度水平进行.
- 用韦布尔模型分析了无活化动力学,以评估子抵抗力.
- 采用Bigelow型模型来描述度和温度对子抵抗参数的影响.
主要成果:
- 韦布尔模型成功地描述了Bacillus cereus endospores的无活化动力学.
- 比格洛型模型显示,温度升高可以弥补消毒剂度降低的情况.
- 通过调整温度和度,可以实现优化消毒处理.
结论:
- 通过增加温度来降低PAA/HP度,可以优化消毒处理.
- 这种方法确保了细菌子的有效失活,同时尽量减少化学品的使用.
- 这些发现支持食品加工中更可持续和更具成本效益的卫生实践.
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