市售小酥肉中沙门菌热失活模型的建立与验证  

Establishment and validation of heat inactivation modeling of Salmonella in commercial crispy meat

作　　者：程慧敏 赵格[2] 许育衔 王琳 张喜悦[2] 徐莹[1] 王君玮[2] CHENG Huimin;ZHAO Ge;XU Yuxian;WANG Lin;ZHANG Xiyue;XU Ying;WANG Junwei(College of Food Science and Engineering,Ocean University of China,Shandong Qingdao 266003,China;Laboratory of Pathogenic Microorganisms Inspection,Livestock and Poultry Products Quality&Safety Risk Assessment Laboratory(Qingdao)of MARA,China Animal Health and Epidemiology Center,Shandong Qingdao 266032,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]中国动物卫生与流行病学中心致病微生物监测室,农业农村部畜禽产品质量安全风险评估实验室(青岛),山东青岛266032

出　　处：《中国食品卫生杂志》2023年第11期1551-1558,共8页Chinese Journal of Food Hygiene

基　　金：国家重点研发计划(2018YFD0500505)。

摘　　要：目的研究不同加热温度下小酥肉中沙门菌的热失活规律,以期为安全消费提供指导。方法将接种108 CFU/g鼠伤寒沙门菌的小酥肉在80℃、90℃、100℃、110℃和120℃,热处理一定时间后活菌计数,使用线性模型、Logistic模型和Weibull模型对小酥肉中沙门菌的热失活规律进行研究,并通过外部实验对模型进行验证。结果与线性模型和Logistic模型相比,Weibull模型更适用于描述小酥肉中沙门菌热失活状况,其一级模型判定系数R2均在0.9921以上,二级模型R2分别为0.9492、0.9959,用95℃和105℃温度对模型进行验证时的准确度Af、偏差度Bf均在可接受范围内,说明实验构建的模型可较好地描述80℃~120℃温度范围内小酥肉中沙门菌的失活规律。结论本研究有望为小酥肉安全加热时间提供参考,同时为小酥肉微生物相关风险评估提供模型支持。Objective This study aimed to clarify the heat inactivation mechanics of Salmonella in commercial crispy meat and provide guidance for its safe consumption by studying the inactivation pattern of Salmonella in crispy meat at different heating temperatures.Methods The crispy meat inoculated with 108 CFU/g Salmonella typhimurium was heat treated at 80℃,90℃,100℃,110℃,and 120℃for a certain time.The thermal inactivation curves of Salmonella in crispy meat were fitted using a linear model,a Logistic model,and a Weibull model,and the optimal model was verified by external experiments.Results The results showed that compared with the linear model and the Logistic model,the Weibull model was more suitable to describe the thermal inactivation of Salmonella in crispy meat.The judgment coefficient R2 of the primary model was more than 0.9921,and the R2 of the secondary model was 0.9492 and 0.9959,respectively.The accuracy Af and deviation Bf of the model verified at 95℃and 105℃were within the acceptable range,which indicated that the model constructed in this experiment can better describe the inactivation pattern of Salmonella in crispy meat in the temperature range of 80℃-120℃.Conclusion This study is expected to guide the safe heating of crispy meat to reduce microbial risk during consumption.

关 键 词：小酥肉 沙门菌 热失活模型 预测微生物学 Weibull模型 

分 类 号：R155[医药卫生—营养与食品卫生学]