Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature.
Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature.
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DOI：
10.3390/foods12112199
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发表时间：
2023-05-30
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干腌火腿（DCH）作为一种耐盐细菌支持金黄色葡萄球菌（Staphylococcus aureus）的生长，根据商业干腌火腿的生长/无生长边界模型和理化参数，这可能会影响产品的货架稳定性。在本研究中，金黄色葡萄球菌在不同水活度（aw 0.861-0.925）的DCH切片中，在空气、真空或改性气氛（MAP）下包装，并在不同温度（2-25°C）下储存长达1年。采用Logistic模型和Weibull模型对数据进行拟合，分别估计了病原菌Log10增加和Log10减少的主要动力学参数。然后，将多项式模型整合到主要的威布尔模型中，作为次要模型，得到每个包装的全局模型。在空气包装的DCH中，储存在20和25°C时，观察到最高aw的样品生长。对于较低的温度，观察到金黄色葡萄球菌的渐进式失活，在最低温度（15℃）下，空气包装DCH的失活速度更快。相比之下，对于真空包装和map包装的DCH，较高的储存温度导致更快的失活，而对产物aw没有显着影响。本研究结果清楚地表明，金黄色葡萄球菌的行为高度依赖于储存温度、包装条件和产品aw等因素。开发的模型为评估与DCH相关的风险提供了一种管理工具，并通过根据范围和储存温度选择最合适的包装来预防金黄色葡萄球菌的发展。
Dry-cured ham (DCH) could support the growth of Staphylococcus aureus as a halotolerant bacterium, which may compromise the shelf-stability of the product according to the growth/no growth boundary models and the physicochemical parameters of commercial DCH. In the present study, the behavior of S. aureus is evaluated in sliced DCH with different water activity (aw 0.861–0.925), packaged under air, vacuum, or modified atmosphere (MAP), and stored at different temperatures (2–25 °C) for up to 1 year. The Logistic and the Weibull models were fitted to data to estimate the primary kinetic parameters for the pathogen Log10 increase and Log10 reduction, respectively. Then, polynomial models were developed as secondary models following their integration into the primary Weibull model to obtain a global model for each packaging. Growth was observed for samples with the highest aw stored at 20 and 25 °C in air-packaged DCH. For lower aw, progressive inactivation of S. aureus was observed, being faster at the lowest temperature (15 °C) for air-packaged DCH. In contrast, for vacuum and MAP-packaged DCH, a higher storage temperature resulted in faster inactivation without a significant effect of the product aw. The results of this study clearly indicate that the behavior of S. aureus is highly dependent on factors such as storage temperature, packaging conditions and product aw. The developed models provide a management tool for evaluating the risk associated with DCH and for preventing the development of S. aureus by selecting the most appropriate packaging according to aw range and storage temperature.
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DOI：
10.1016/j.ijfoodmicro.2004.10.048
发表时间：
2005-05-01
影响因子：
5.4
作者：
Couvert, O;Gaillard, S;Leguérinel, I
通讯作者：
Leguérinel, I
影响因子：
0.8
作者：
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通讯作者：
Valik, Lubomir
影响因子：
2
作者：
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通讯作者：
Marks, B. P.
影响因子：
3
作者：
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通讯作者：
Yoon, Yohan
DOI：
10.1016/j.ijfoodmicro.2012.09.017
发表时间：
2012-11-15
影响因子：
5.4
作者：
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通讯作者：
Jewell, Keith