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在未经巴氏消毒的液体蛋产品中对萨尔摩尼拉普森菌生长的预测建模
Chang Geun Lim1, Seung Hee Baek2, In Sik Nam3
1Hankyoung National University, Anseong, Korea.
Animal bioscience
|February 12, 2026
概括
一个新的预测模型准确地预测了液体蛋中的萨尔门氏普森菌的生长. 该工具通过量化未经巴氏化蛋产品中的病原体扩散风险来帮助食品安全.
科学领域:
- 食品微生物学 食品微生物学
- 预测建模预测建模
- 食品安全 食品安全
背景情况:
- 桑普森沙门氏菌在全球范围内引起广泛的食物传播疾病爆发.
- 对沙门氏普森菌在食品中的生长动态的研究是有限的.
- 未消毒的液体蛋产品是沙门氏菌污染的潜在载体.
研究的目的:
- 开发一种预测模型,用于在未经巴氏消毒的液体蛋产品中预测沙门氏普森菌的生长.
- 为了评估与液体蛋中的桑普森沙门氏菌相关的健康风险.
- 建立一个全面风险评估的框架.
主要方法:
- 在无沙门氏菌的液体蛋制品 (蛋白,蛋黄,整个蛋) 中对普森沙门氏菌的注射.
- 在不同温度下进行化,以确定生长动力学参数.
- 主要 (Baranyi和罗伯茨) 和次要 (多项式) 预测模型的应用.
- 对影响沙门氏菌普森菌扩散的环境因素的分析.
主要成果:
- 细菌的生长遵循典型的西格形模式,巴拉尼尼模型很好地描述了这一模式.
- 一个二级模型准确地预测了温度对沙门氏菌普森菌生长率的影响.
- 模型验证证实了风险评估的高准确性和可靠性.
结论:
- 一个经过验证的预测模型量化了未经巴氏消毒的液体蛋中的萨尔蒙氏普森菌生长.
- 该模型支持加强食品安全管理和降低风险的战略.
- 这项研究有助于防止与受污染的蛋产品相关的食物传播疾病爆发.
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