Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets
Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets
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DOI：
10.1016/j.fm.2017.08.019
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发表时间：
2018-04-01
影响因子：
5.3
通讯作者：
Chorianopoulos, Nikos
中科院分区：
文献类型：
--
作者：
Argyri, Anthoula A.;Papadopoulou, Olga S.;Chorianopoulos, Nikos
高压加工（HPP）是一种替代热处理的保存技术，对食品温和，但能有效地灭活几种食品的腐败微生物群和食源性病原体。本研究的目的是评估HPP对沙门氏菌的影响。肠炎，本地微生物群和鸡肉片的保质期。以3种不同初始接种量（3、5、7 log CFU/g）接种肠炎沙门氏菌的鸡块，真空包装，用HPP （500 MPa/10 min）处理或不处理，在4℃和12℃下保存，同时对未接种的样品进行感官分析，测定总活菌数、肠炎沙门氏菌、假单胞菌、热溶菌、乳酸菌、肠杆菌科和酵母/霉菌种群。与接种量无关，HPP使病原菌数量减少到计数法的检出限（0.48 log CFU/g）以下。在HPP样品的保质期内，两种温度下的病原菌数量都低于或接近计数法的检出限，除了高接种量的样品在12℃下有所增加外，在低接种量的情况下，在第1天（4℃第2天，12℃第0天）后，用富集法无法检测到病原菌。采用脉冲场凝胶电泳法测定了沙门氏菌的存活率，结果表明不同菌株的存活率与接种量和储存温度有关。关于本地微生物群，Br。热裂菌首次被报道为高温灭菌后存活并占主导地位的主要腐败微生物。结果表明，HPP可以提高鸡肉的安全性，延长鸡肉的保质期（4℃下为6天，12℃下为2天）。(C) 2017 Elsevier Ltd.版权所有。
High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous microbiota and shelf-life of chicken fillets. Chicken fillets were inoculated with S. Enteritidis at three different initial inocula (3, 5, 7 log CFU/g), packed under vacuum, treated or not with HPP (500 MPa/10 min) and stored at 4 and 12 degrees C. Total viable counts, S. Enteritidis, pseudomonads, Brochothrix ther-mosphacta, lactic acid bacteria, Enterobacteriaceae and yeasts/molds populations were determined in parallel with sensory analysis of non-inoculated samples. The HPP resulted in the reduction of the pathogen population below the detection limit of the enumeration method (0.48 log CFU/g), irrespective of the inoculum. During the shelf life of the HPP samples, the pathogens population remained below or near the detection limit of the enumeration method at both temperatures, except from the high inoculum case that an increase was observed at 12 degrees C. At the low inoculum level, the pathogen could not be detected with the enrichment method after the first storage days (2nd day for 4 degrees C and 0 day for 12 degrees C). The survival of Salmonella strains was assessed by pulsed field gel electrophoresis and it was shown that the survival of the different strains depended on the inoculum and storage temperature. Regarding the indigenous microbiota, Br. thermosphacta was reported for the first time to be the main spoilage microorganism that survived and dominated after the HPP. From the results it was evident that, HPP may enhance the safety and increase the shelf life (6 at 4 degrees C and 2 days at 12 degrees C) of chicken meat. (C) 2017 Elsevier Ltd. All rights reserved.