Reduction ofEscherichia coliandSalmonella senftenbergon pork skin and pork muscle using ultraviolet light
Reduction ofEscherichia coliandSalmonella senftenbergon pork skin and pork muscle using ultraviolet light
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利用紫外线减少猪肉皮和猪肉肌肉中的大肠杆菌和沙门氏菌
DOI：
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发表时间：
1998
期刊：
影响因子：
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通讯作者：
D. Gerrard
中科院分区：
文献类型：
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作者：
E. Wong;R. Linton;D. Gerrard
本研究的目的是评价紫外线（UV）对大肠杆菌和沙门氏菌森夫滕贝格的减少效果。通过测定暴露于不同UV处理后存活细菌的总减少和灭活率来测量微生物减少。将E. coliorS. senftenbergand暴露于20、50、80、100、500和1000微瓦/平方厘米（μW cm−2）的紫外线。在琼脂表面上，120 s后，E.在100μW cm− 2或更高强度下获得大肠杆菌琼脂，960 s后，在80μW cm− 2或更高强度下观察到S的>7-log减少。森夫滕贝格。对于新鲜猪肉和1920年后的曝光，最大的对数减少（P<0.05）达到100μW cm-2或更大的强度为E。在80μW cm− 2或更高强度下，S.其中分别观察到1.5-和2-log减少。对于1920年代暴露的猪皮，S.在100μW cm−2的强度下观察到了森夫滕贝格。然而，最大的对数减少E。直到UV强度达到1000μW cm-2才观察到大肠杆菌猪皮。暴露于100μW cm−2后，E.大肠杆菌对猪肉、猪皮和琼脂的最高检出率分别为1370 s、1282 s和242 s。当S. senftenberg暴露于100μW cm−2，猪肉的UV D值为1163 s，猪皮为595 s，琼脂为15 s。接种E.在1000μW cm−2的紫外线照射下，猪肉、猪皮和琼脂表面的紫外线D值分别为1205 s、592 s和177 s。接种S.在1000μW cm-2的紫外线照射下，肌肉、皮肤和琼脂上的紫外线D值分别为1064 s、490 s和21 s。与S.森夫滕贝格。这项研究表明，紫外线可以用来减少猪肉表面的某些病原体。需要更多的研究来确定在食品加工环境中暴露于紫外线的肉屠体或肉块的抗菌活性。
The objective of this study was to evaluate the effect of ultraviolet (UV) light on the reduction ofEscherichia coliandSalmonella senftenberg. Microbial reduction was measured by determining total reduction and inactivation rates of surviving bacteria after exposure to different UV treatments. Surfaces of tryptic soy agar, pork skin and pork muscle were inoculated with eitherE. coliorS. senftenbergand exposed to 20, 50, 80, 100, 500 and 1000 microwatts per square centimeter (μW cm−2) of UV light. On the agar surface after 120 s, a >5-log reduction ofE. colion agar was obtained at intensities of 100μW cm−2or greater and, after 960 s, a >7-log reduction was observed at intensities of 80μW cm−2or greater forS. senftenberg. For fresh pork muscle and after 1920-s exposure, greatest logarithmic reductions (P<0.05) were achieved at intensities of 100μW cm−2or greater forE. coliand at intensities of 80μW cm−2or greater forS. senftenbergwhere a 1.5- and 2-log reduction was observed, respectively. For pork skin exposed at 1920 s, maximum logarithmic reductions forS. senftenbergwere observed at intensities of 100μW cm−2. However, greatest logarithmic reduction ofE. colion pork skin was not observed until UV intensity reached 1000μW cm−2. After exposure to 100μW cm−2, UV D-values forE. coliwere 1370 s for pork muscle, 1282 s for pork skin, and 242 s for agar. WhenS. senftenbergwas exposed to 100μW cm−2, UV D-values were 1163 s for pork muscle, 595 s for pork skin, and 15 s for agar. When surfaces were inoculated withE. coliand exposed to 1000μW cm−2, UV D-values on muscle, pork skin and agar surfaces were 1205 s, 592 s, and 177 s, respectively. When surfaces inoculated withS. seftenbergwere exposed to 1000μW cm−2, UV D-values were 1064 s, 490 s, and 21 s on muscle, skin and agar, respectively, In all cases,E. coliappeared to be more resistant to UV treatment compared toS. senftenberg. This study demonstrates that UV light can be used to reduce certain pathogens on pork meat surfaces. More research is needed to determine the antimicrobial activity of UV light exposure to meat carcasses or meat cuts in a food-processing environment.