在高水压处理的番茄汁中模拟大肠杆菌O157:H7 (ATCC 43888) 的无活化
Furkan Erdem1, Onay Dogan1, Hami Alpas1
1Food Engineering Department, Middle East Technical University, Ankara, Turkiye.
International journal of food microbiology
|January 24, 2026
概括
高水静压 (HHP) 有效地使番茄汁中的埃舍里希亚大肠杆菌O157:H7无活化. 贝叶斯模型方法准确地预测了无活化动力学,有助于优化非热性食品保存.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 工艺工程是过程工程.
背景情况:
- 高水静压 (HHP) 是一种非热的食品保存技术.
- 高质保证了食品的质量,同时提高了微生物的安全性.
- 了解HHP无活化动力学对于过程优化至关重要.
研究的目的:
- 使用HHP量化番茄汁中的埃舍里希亚大肠杆菌O157:H7无活化.
- 开发和验证一个贝叶斯模型框架用于HHP无活化.
- 预测压力和时间对微生物无活化的影响.
主要方法:
- 在贝叶斯框架内应用了Geeraerd初级模型.
- 利用回归模型来聚合和试验初级匹配.
- 开发了一个全球二级二级模型来描述压力依赖.
- 包含压力水平的随机效应.
主要成果:
- 观察到随着压力增加,无活化速率 (k_max) 的单调增加.
- 在450MPa时达到最强的无活化.
- 在压力范围内的残留种群 (N_Res) 持续下降.
- 验证了贝叶斯模型和二次结构用于预测压力依赖性的准确性.
结论:
- 高血压可显著加快食品中的微生物无活化.
- 两个阶段的贝叶斯建模方法为HHP过程提供了可靠的预测.
- 该框架支持优化非热性食品保存策略.
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