不同介质中甲型副伤寒沙门氏菌的热失活特性  

Thermal Inactivation Properties of Salmonella paratyphi A in Different Media

作　　者：张佩佩[1] 牛会敏 李苗云[1] 赵改名[1] 崔文明[1] 孙灵霞[1] ZHANG Peipei;NIU Huimin;LI Miaoyun;ZHAO Gaiming;CUI Wenming;SUN Lingxia(Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology,Henan Agricultural University, Zhengzhou 450002, China;Henan Provice Product Quality Supervision and Inspection Center, Zhengzhou 450004, China)

机构地区：[1]河南农业大学食品科学技术学院河南省肉制品加工与质量安全控制重点实验室,河南郑州450002 [2]河南省产品质量监督检验院,河南郑州450004

出　　处：《食品科学》2017年第14期58-63,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31401511)

摘　　要：研究甲型副伤寒沙门氏菌在不同介质中热失活规律,对接种10~8 CFU/g甲型副伤寒沙门氏菌的不同介质进行55、63、72℃热处理,测定处理后样品中甲型副伤寒沙门氏菌的菌体浓度。应用Dose Resp模型拟合在3种温度下志贺氏菌的动力学模型,用D值(decimal reduction time)表示甲型副伤寒沙门氏菌在不同介质中的耐热情况。结果表明:甲型副伤寒沙门氏菌的热失活曲线运用Dose Resp模型拟合较好,相关系数均在0.97以上。甲型副伤寒沙门氏菌在不同介质中的D值不同,在蛋白质和脂肪含量较高的灌肠肥瘦肉1∶1(m/m)中D值较大,相对耐热。55℃条件下热处理25.0 min,63℃热处理2.03 min,72℃热处理0.31 min后,一般肉制品中甲型副伤寒沙门氏菌均能被杀死。This study aimed to study the thermal inactivation profile of Salmonella paratyphi A in different media.Salmonella paratyphi A was inoculated at a concentration of108CFU/g into different media,and then subjected to thermaltreatments at different temperatures.The surviving cells were counted on selective media.DoseResp model was used tofit the thermal inactivation curve by Origin8.0software.The decimal reduction time(D)values were calculated,whichrepresented the heat resistance of Salmonella paratyphi A.The results showed that thermal inactivation curves were wellfitted to the DoseResp with a correlation coefficient(R2)>0.97.The D values of Salmonella paratyphi A in differentmedia were different.The D value in sausage high in fat and protein with a lean meat-to-fat ratio of1:1(m/m)was greater,indicating that that it was relatively heat resistant.Salmonella paratyphi A could be killed by thermal treated at55℃for25.0min,63℃for2.03min,or72℃for0.31min in common meat products.

关 键 词：甲型副伤寒沙门氏菌 热失活 动力学模型 D值 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]