食品科学2017，Vol.38Issue(14)：58-63,6.DOI:10.7506/spkx1002-6630-201714009
不同介质中甲型副伤寒沙门氏菌的热失活特性
Thermal Inactivation Properties of Salmonella paratyphi A in Different Media
摘要
Abstract
This study aimed to study the thermal inactivation profile of Salmonella paratyphi A in different media.Salmonella paratyphi A was inoculated at a concentration of 108 CFU/g into different media,and then subjected to thermal treatments at different temperatures.The surviving cells were counted on selective media.DoseResp model was used to fit the thermal inactivation curve by Origin 8.0 software.The decimal reduction time (D) values were calculated,which represented the heat resistance of Salmonella paratyphi A.The results showed that thermal inactivation curves were well fitted to the DoseResp with a correlation coefficient (R2) ＞ 0.97.The D values of Salmonella paratyphi A in different media were different.The D value in sausage high in fat and protein with a lean meat-to-fat ratio of 1∶1 (m/m) was greater,indicating that that it was relatively heat resistant.Salmonella paratyphi A could be killed by thermal treated at 55 ℃ for 25.0 min,63 ℃ for 2.03 min,or 72 ℃ for 0.31 min in common meat products.关键词
甲型副伤寒沙门氏菌/热失活/动力学模型/D值Key words
Salmonella paratyphi A/thermal inactivation/kinetic model/D value分类
轻工纺织引用本文复制引用
张佩佩,牛会敏,李苗云,赵改名,崔文明,孙灵霞..不同介质中甲型副伤寒沙门氏菌的热失活特性[J].食品科学,2017,38(14):58-63,6.基金项目
国家自然科学基金青年科学基金项目(31401511) （31401511）
