SUSSLE - Enhancing sustainability of chilled prepared foods (AFM266)

SUSSLE - 增强冷冻预制食品的可持续性 (AFM266)

• 批准号: BB/G010242/1
• 负责人: Michael William Peck
• 金额: $ 42.05万
• 依托单位: Quadram Institute
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2008
• 资助国家: 英国
• 起止时间: 2008 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FG010242%2F1
• 关键词: SUSSLE; Enhancing; sustainability; chilled; prepared

Over the last decade there has been a considerable increase in sales of refrigerated ready meals. These foods are heated (typically in the range 70C-90C) and are then stored under refrigeration by the producer, retailer and at home. Shelf life depends on the number (and type) of bacteria contaminating the raw materials, lethality of the heat process delivered, post-process contamination, and control of growth during refrigerated storage. The chilled food industry supplies large volumes of products given a low intensity heat treatment (>70C/2min but <90C/10min), plus a limited amount of food that receives a high intensity heat treatment (90C/10min) for extended shelf life. Non-proteolytic Clostridium botulinum is a dangerous foodborne pathogen responsible for botulism, a severe disease with high fatality rate. Foodborne botulism results from consumption of food in which C. botulinum has grown and formed its highly poisonous toxin. The botulinum toxin is the most poisonous substance known, with as little as one teaspoon sufficient to kill everyone in the UK. It is essential to ensure that C. botulinum does not grow and form toxin in any food. Non-proteolytic C. botulinum has been identified as the principal safety hazard in these minimally heated refrigerated ready meals. This project aims to define and achieve recognition for a novel and rigorous approach to determine the safe shelf life for these minimally heated refrigerated ready meals. The new approach will use a mathematical approach (specifically risk assessment techniques) to link the loading of non-proteolytic C. botulinum in the raw materials and a defined heat process to a safe shelf life (defined as no detectable botulinum toxin in food at the end of shelf life). In order to achieve the project aims, we will develop mathematical (risk assessment) methods and microbiological techniques (use of leading edge spore recovery and enumeration techniques). The first objective is to establish variability distributions for the concentration of non-proteolytic C. botulinum spores in various classes of raw materials (e.g. fish, meat). This will be based on literature data and new data. A mathematical (risk assessment based statistical) approach will then be used to combine these distributions in order to establish an appropriate protection factor (level of reduction in the probability of growth and toxin production) for spores of non-proteolytic C. botulinum in minimally heated refrigerated ready meals. The second objective is to establish shelf life with respect to non-proteolytic C. botulinum of minimally heated refrigerated ready meals that are given a low intensity heat treatment (75C/10min), and the third objective is to establish shelf life with respect to non-proteolytic C. botulinum of these chilled foods that are given a medium intensity heat treatment (80C-95C). These two objectives will be achieved by building on the risk assessment models, and determining the shelf life for commercial food products, inoculated with realistic spore concentrations (based on the protection factor identified above), given the appropriate heat treatment, and determining time to toxin formation.

在过去的十年里，冷藏即食食品的销售量有了相当大的增长。这些食品被加热（通常在70 ℃至90 ℃的范围内），然后由生产商、零售商和家庭冷藏储存。有效期取决于污染原材料的细菌数量（和类型）、所提供的加热过程的致死率、加工后污染以及冷藏期间的生长控制。冷藏食品行业提供大量的低强度热处理（> 70 C/2 min但<90 C/10 min）的产品，加上有限数量的接受高强度热处理（90 C/10 min）以延长保质期的食品。非蛋白水解性肉毒梭菌是一种危险的食源性致病菌，引起肉毒中毒，是一种严重的疾病，病死率高。食源性肉毒中毒是由于食用了含有C.肉毒杆菌已经生长并形成了它的剧毒毒素。肉毒杆菌毒素是已知的最毒的物质，只要一茶匙就足以杀死英国的每个人。关键是要确保C。肉毒杆菌不会在任何食物中生长和形成毒素。非蛋白水解C.肉毒杆菌已被确定为这些最低限度加热的冷藏即食食品中的主要安全危害。该项目旨在定义并实现对一种新颖而严格的方法的认可，以确定这些最低限度加热的冷藏即食食品的安全保质期。新方法将使用数学方法（特别是风险评估技术）来连接非蛋白水解C的加载。肉毒杆菌毒素是指原材料中的肉毒杆菌毒素，并通过规定的加热过程达到安全的保质期（定义为在保质期结束时食品中没有可检测到的肉毒杆菌毒素）。为了实现项目目标，我们将开发数学（风险评估）方法和微生物学技术（使用先进的孢子回收和计数技术）。第一个目标是建立非蛋白水解C浓度的变异性分布。肉毒杆菌孢子在各种原料（如鱼，肉）。这将基于文献数据和新数据。然后将使用数学（基于风险评估的统计学）方法将这些分布组合起来，以确定非蛋白水解性C孢子的适当保护因子（生长和毒素产生概率的降低水平）。最低限度加热的冷冻即食食品中的肉毒杆菌。第二个目的是确定非蛋白水解C的保质期。肉毒杆菌的最低限度加热的冷藏即食食品，给予低强度热处理（75 ℃/10分钟），和第三个目标是建立关于非蛋白水解C的保质期。肉毒杆菌的这些冷藏食品给予中等强度的热处理（80 C-95 C）。这两个目标将通过建立风险评估模型，确定商业食品的保质期，接种现实的孢子浓度（基于上述确定的保护系数），给予适当的热处理，并确定毒素形成的时间。