肠炎沙门氏菌在鲜切果蔬中的动态生长变化  

Dynamic change and growth of Salmonella enteritidis in fresh-cut fruits and vegetables

作　　者：罗婵[1] 陈安均[1] 崔慧玲[1] 蒲彪[1] 敖晓琳[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2013年第7期24-29,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)(No.2012AA101606-03)

摘　　要：研究了肠炎沙门氏菌(Salmonella enterica serovar Enteritidis,SE)在4、10、15、30℃的鲜切苹果、卷心菜、生菜中7d内的动态生长变化,验证ComBase数据库中的生长预测模型GP(Growth Predictor)的预测准确性。研究结果表明,SE在4℃的3种鲜切果蔬中生长受到抑制,但能存活。不同温度下,生长到最大菌落数的时间有一定差异,温度越高,所花时间越短。对比GP的预测值,SE在鲜切果蔬中生长的最大菌落数均不能达到GP的预测值。在10℃下,GP预测的SE在鲜切果蔬中的生长比实际生长速度慢,这在安全风险评估时并不可靠。The dynamic change and growth of Salmonella enterica serovar Enteritidis（SE） in fresh-cut apple, cabbage and lettuce at 4,10,15,30℃ was investigated in 7 days, and the accuracy of GP（Growth Predictor） in Corn- Base was also evaluated. The results showed that SE could not grow but still survived at 4℃. And less time was needed to reach the maximum cell count at higher temperature. The observed values of SE growing to the maximum cell count could not fit into the predicted values. The growth rates of SE predicted by GP were lower than the actual growth rates in fresh-cut fruits and vegetables at 10℃, and this model was thus unreliable in microbial risk assessment.

关 键 词：肠炎沙门氏菌 鲜切果蔬 动态生长 生长预测模型 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]