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对影响干发酵香肠病原体减少的加工条件的定性和定量分析

Jun Haeng Nam1, Joshua Ombaka Owade2, Natoavina T Faliarizao1

  • 1Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824.

Journal of food protection
|March 9, 2026
PubMed
概括

干发酵香肠 (DFS) 中的病原体控制需要多个安全步骤. 发酵是减少病原体的关键,但单独是不够的,需要结合的战略,以有效的食品安全.

关键词:
干的发酵香肠干的发酵香肠.这是一个元分析.病原体无活化 病原体无活化处理参数的处理参数

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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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