The Growth Kinetics of Salmonella Enteritidis in Raw Ground Beef.
The Growth Kinetics of Salmonella Enteritidis in Raw Ground Beef.
复制标题
生碎牛肉中肠炎沙门氏菌的生长动力学。
DOI：
10.4265/bio.20.185
复制
发表时间：
2015
影响因子：
1.2
通讯作者：
A. Edris
中科院分区：
文献类型：
--
作者：
I. Sabike;H. Fujikawa;A. Edris
生牛肉中肠道沙门氏菌的生长动力学研究很少。因此，本研究的目的是澄清的增长动力学的病原体在绞细牛肉使用的增长模型。将不同初始剂量的沙门氏菌接种到牛肉中，在一定温度（24℃）下培养，稳定期的最大菌数（Nmax）随接种剂量的不同而变化。这种关系用Nmax的多项式方程表示，使用初始剂量。生长模型和多项式方程的组合成功地预测了沙门氏菌在给定初始剂量下的生长。将沙门氏菌接种于牛肉中，在不同的恒温条件下培养，其生长曲线和自然菌群（NM）的生长模型得到了很好的描述。然后对沙门氏菌和NM的生长速率常数和Nmax值进行动力学分析。从这些结果，沙门氏菌和NM的生长曲线在牛肉中储存在动态温度下成功地预测。在储存过程中，也发现了沙门氏菌和NM之间的竞争。本研究可提供不同温度下牛肉中沙门氏菌和NM生长的有用信息。
The growth kinetics of Salmonella Enteritidis in raw beef has been little studied so far. Thus, this study aimed to clarify the growth kinetics of the pathogen in ground beef using a growth model. When Salmonella cells inoculated at various initial doses into ground beef were incubated at a given temperature (24℃), the maximum population (Nmax) of the microbe at the stationary phase varied with the doses. This relationship was expressed with a polynomialequation for Nmax using the initial dose. The combination of the growth model and the polynomial equation successfully predicted Salmonella growth at a given initial dose. When Salmonella cells inoculated in ground beef were incubated at various constant temperatures, the growth curves of the pathogen and natural microflora (NM) were well described with the growth model. The rate constant of growth and the Nmax values for Salmonella and NM were then analyzed kinetically. From these results, growth curves of Salmonella and NM in ground beef stored at dynamic temperatures were successfully predicted. Competition between Salmonella and NM in ground beef was also found during the storage. This study could give usable information on the growth of Salmonella and NM in ground beef at various temperatures.