沙门氏菌在鲜切蔬菜中生长行为及其预测模型构建  

Behaviour of Salmonella sp. on fresh-cut vegetables and predictive models for growth

作　　者：马晨[1] 李建国[1] 程景[2] 

机构地区：[1]中国热带农业科学院分析测试中心海南省热带果蔬产品质量安全重点实验室农业部热作产品质量安全风险评估实验室,海南海口571101 [2]黑龙江省农产品质量检验检测中心,黑龙江哈尔滨150090

出　　处：《食品工业科技》2016年第4期123-127,共5页Science and Technology of Food Industry

基　　金：中国热带农业科学院院本级基本科研业务费专项资金(1630052014010);海南省自然科学基金(20153163);蔬菜产品未知危害因子识别与已知危害因子安全性评估(GJFP2015001)

摘　　要：为揭示沙门氏菌在鲜食蔬菜或调味蔬菜中的生长情况,以蒜苗、香菜、西红柿、黄瓜和小葱为实验对象,点植接种两株沙门氏菌混合菌液（Salmonella enteritidis ATCC 13076和S.newport ATCC 6962）,研究不同接种剂量下沙门氏菌在鲜切蔬菜中生长情况,考察不同温度下沙门氏菌在鲜切黄瓜中的动态生长情况,并构建生长模型。结果表明：4℃下,沙门氏菌在所试鲜切蔬菜中均不生长。28℃,高接种剂量下（2.0 log CFU/g和3.0 log CFU/g）,沙门氏菌在各种蔬菜中的生长势（δ）在4.25~5.84 log CFU/g之间,表明其在各种蔬菜中生长良好（菌落数量〉7.0 log CFU/g）。1.0 log CFU/g接种剂量下,除了黄瓜外,沙门氏菌在其他蔬菜中生长良好（菌落数量约5.0 log CFU/g）。微量接种剂量0.1 log CFU/g,小葱和番茄中沙门氏菌长势尚好（δ〉0.5 log CFU/g）,其他蔬菜中沙门氏菌不生长（δ〈0.5 log CFU/g）。采用Baranyi模型对实测数据进行拟合,结果显示：7、15、20和25℃下沙门氏菌在鲜切黄瓜中的最大比生长速率（μmax）分别为0.026、0.11、0.14和0.29 h-1;7℃和15℃时,迟滞时间分别为24.33 h和9.44 h,20℃和25℃时不经历迟滞期,直接进入对数生长期。采用次级模型Ratkowsky方程描述最大生长速率和储藏温度的关系,模型可靠性较好。所以,蔬菜品种、接种剂量和储藏温度影响沙门氏菌在鲜切蔬菜中的生长。In order to investigate the behaviour of Salmonella in raw-eaten vegetables or seasoned vegetables,a cocktail of two serovars（Salmonella enteritidis ATCC 13076 and S. newport ATCC 6962） were spot inoculated into fresh-cut vegetables（garlic sprout,cilantro,tomato,cucumber and shallot） with four inoculum levels（0.1,1.0,2.0 and 3.0 log CFU/g）. Growth kinetics of Salmonella in fresh-cut cucumber at different temperatures were also studied and predictive models were used for fitting the growth data. Results indicated that no obvious growth of Salmonella was observed in all the tested vegetables at 4 ℃ for 6 days. At 28 ℃,growth potential（δ）of Salmonella in all tested vegetables were between 3.39 and 5.28 at the high inoculum levels of 2.0 and 3.0log CFU/g,indicating good growth of Salmonella in all vegetables（maximum populations7.0 log CFU/g）. At1.0 log CFU/g inoculum levels,Salmonella grew well in all tested vegetables with maximum populations of about 5.0 log CFU/g,except in cucumber at the low inoculum levels of 0.1 log CFU/g,Salmonella grew only in tomato and shallot（δ 0.5 log CFU/g）,and no obvious growth was observed in other three vegetables（δ 0.5 log CFU/g）. Growth curves for each culture condition in cucumber were built separately by fitting data to the Baranyi model. The results indicated that specific growth rate（μmax） of Salmonella in fresh-cut cucumber were 0.026,0.11,0.14 and 0.29 h-1at 7,15,20 and 25 ℃ respectively and lag time was 24.33 h and 9.44 h at 7 ℃ and 15 ℃. However,there was no lag time at 20 ℃ and 25 ℃. The Ratkowsky square-root model was used to describe maximum growth rate as a function of storage temperature and the mathematical models were validated. Thus,vegetable kinds,inoculum dose and storage temperature all had an impact on the behaviour of Salmonella in fresh-cut vegetables.

关 键 词：沙门氏菌 鲜切蔬菜 调味蔬菜 黄瓜 模型构建 

分 类 号：TS201.3[轻工技术与工程—食品科学]