辐射研究与辐射工艺学报2025，Vol.43Issue(6)：75-85,11.DOI:10.11889/j.1000-3436.2025-0049
电子束辐照对冻干鸡肉丁中沙门氏菌的灭活效果及其动力学模型的建立
Inactivation effect of electron beam irradiation on Salmonella and establishment kinetic model in freeze-dried chicken cubes
金艳 1铁晓威2
作者信息
- 1. 欧陆汇仕企业管理(上海)有限公司 上海 201114||欧陆分析技术服务(苏州)有限公司 苏州 215100
- 2. 欧陆分析技术服务(苏州)有限公司 苏州 215100
- 折叠
摘要
Abstract
This study aimed to evaluate the effectiveness of electron beam irradiation in inactivating Salmonella in freeze-dried chicken cubes.Freeze-dried chicken cubes inoculated with three serotypes of Salmonella were subjected to electron beam irradiation at varying doses between 2 and 6 kGy.The inactivation of Salmonella was examined using four models:Linear,Logistic,Boltzmann,and Weibul.Model fitting reliability was assessed through the adjusted coefficient of determination(R2Adj),accuracy factor(Af),bias factor(Bf),and root mean square error(RMSE).The D10 value was also calculated to further analyze the inactivation potential of Salmonella.Following electron beam irradiation at varying doses,the reduction of Salmonella in freeze-dried chicken cubes ranged from 0.80 to 4.70 lg CFU/g.The Logistic model effectively characterized the inactivation of Salmonella,achieving an R2Adj of 0.994 2,alongside low Af and RMSE values,with Bf falling within the optimal range.The calculated D10 value for Salmonella inactivation was 1.324 0 kGy.This study offers valuable reference points for determining effective electron beam irradiation doses necessary for Salmonella inactivation in freeze-dried animal-derived pet food and contributes to the microbial risk assessment of such products through model analysis.关键词
冻干鸡肉丁/沙门氏菌/电子束辐照/灭活效果/动力学模型Key words
Freeze-dried chicken cubes/Salmonella/Electron beam irradiation/Inactivation effect/Kinetic model分类
轻工纺织引用本文复制引用
金艳,铁晓威..电子束辐照对冻干鸡肉丁中沙门氏菌的灭活效果及其动力学模型的建立[J].辐射研究与辐射工艺学报,2025,43(6):75-85,11.
