Inactivation of Staphylococcus saprophyticus in chicken meat and purge using thermal processing, high pressure processing, gamma radiation, and ultraviolet light (254 nm)
Inactivation of Staphylococcus saprophyticus in chicken meat and purge using thermal processing, high pressure processing, gamma radiation, and ultraviolet light (254 nm)
复制标题
使用热处理、高压处理、伽马辐射和紫外线 (254 nm) 灭活鸡肉中的腐生葡萄球菌并进行净化
DOI：
10.1016/j.foodcont.2016.12.020
复制
发表时间：
2017
期刊：
影响因子：
6
通讯作者：
W. Mackay
中科院分区：
文献类型：
--
作者：
C. Sommers;S. Sheen;O. J. Scullen;W. Mackay
腐生葡萄球菌是肉类和家禽中的一种常见污染物，在胃肠道定植后会引起尿路感染，然后被污染的粪便意外转移到尿路。关于腐植酸在肉和家禽中的失活动力学的信息有限。在55℃、60℃和65℃下，热处理D100分别为6.26、0.60和0.09min。将腐植酸菌接种到GCM中，在200、300和400℃的压力下进行高压处理(5℃，0-25min)，HPP D100分别为15.5，9.43和3.54min。将腐植酸混合菌种于GCM中，经5℃和20℃−照射后，γ辐射D_(10)分别为0.64和0.77kGy.将腐植酸菌接种到鸡粪中，放置在不锈钢、高密度聚乙烯和聚丙烯等食物接触面上，用UV-C(0-60nMJ/cm2)处理，UV-CD10的范围为14.9-18.5nmJ/cm2。这些结果表明，腐生菌的失活动力学与其他食源性病原菌的失活动力学一致，在禽肉中可以很容易地控制和清除。
Staphylococcus saprophyticusis a common contaminant in meat and poultry, and causes urinary tract infections after colonization of the gastrointestinal tract, followed by accidental transfer of contaminated feces to the urethra. There is limited information regarding the inactivation kinetics ofS. saprophyticusin meat and poultry. WhenS. saprophyticuswas suspended in ground chicken meat (GCM) the thermal processing D10was 6.26, 0.60 and 0.09 min at 55, 60 and 65 °C, respectively. WhenS. saprophyticuswas inoculated into GCM and subjected to high pressure processing (5 °C, 0–25 min) at 200, 300 or 400 MPa the HPP D10was 15.5, 9.43, and 3.54 min, respectively. When theS. saprophyticuscocktail was inoculated into GCM and irradiated (5 and −20 °C) the gamma radiation D10were 0.64 and 0.77 kGy, respectively. WhenS. saprophyticuswas inoculated into chicken purge which was then placed on food contact surfaces including stainless steel, and high density polyethylene and polypropylene and treated with UV-C (0–60 mJ/cm2) the UV-C D10ranged from 14.9 to 18.5 mJ/cm2. These results indicate the inactivation kinetics forS. saprophyticusare consistent with those for other foodborne pathogens and could be controlled in poultry meat and purge without difficulty.