射频杀菌条件下黑胡椒颗粒中沙门氏菌的替代菌研究  

Exploration of Surrogate Bacteria of Salmonella in Black Pepper(Piper nigrum)Kernels Under Radio Frequency Sterilization Conditions

作　　者：佟亭玉 李锋 焦阳[1,2] TONG Tingyu;LI Feng;JIAO Yang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Engineering Research Center of Food Thermal-Processing Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学食品热加工工程技术研究中心,上海201306

出　　处：《食品与生物技术学报》2023年第12期18-23,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金青年基金项目(31801613)。

摘　　要：为探究热杀菌过程中屎肠球菌NRRL B-2354作为沙门氏菌ATCC 14028替代菌的可行性,通过等温实验测定黑胡椒颗粒中屎肠球菌NRRL B-2354和沙门氏菌ATCC 14028的耐热性参数,并对黑胡椒颗粒(A_(w)=0.65)开展射频杀菌实验验证。等温实验结果表明,黑胡椒颗粒中屎肠球菌的耐热性高于沙门氏菌。射频杀菌实验中,将2 g接种微生物的黑胡椒颗粒真空包装后置于45 g黑胡椒中心位置,在40.68 MHz射频场中加热15 min,黑胡椒颗粒中沙门氏菌的减少量相较于屎肠球菌更多,证明在射频加热中屎肠球菌的耐热性高于沙门氏菌,可作为黑胡椒颗粒杀菌过程中沙门氏菌的合适替代菌。This study was conducted to explore the feasibility to use Enterococcus faecium NRRL B-2354(E.faecium)as a surrogate for Salmonella typhimurium ATCC 14028(S.typhimurium)in black pepper during thermal processing.The thermal resistance parameters of E.faecium and S.typhimurium in black pepper were detected by isothermal experiments.Furthermore,an experimental verification of radio frequency sterilization for black pepper kernels(A_(w)=0.65)was carried out.The results of the isothermal experiments indicated that the heat resistance of E.faecium was higher than that of S.typhimurium in black pepper kernels.In the radio frequency(RF)sterilization experiment,2 g of inoculated black pepper kernels with both bacteria strains were vacuum-sealed and placed in the center of 45 g of black pepper kernels.The samples were then heated in a 40.68 MHz RF field for 15 min.The population reduction of S.typhimurium in black pepper kernels was greater compared to E.faecium,indicating that E.faecium could exhibit higher heat resistance during RF heating and could be used a suitable surrogate for S.typhimurium during the sterilization process of black pepper kernels.

关 键 词：低水分食品 巴氏杀菌 介电加热 病原菌 

分 类 号：TS264.2[轻工技术与工程—发酵工程]