Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products

被引：82

作者：

Jofre, Anna ^{[1
]}

Aymerich, Teresa ^{[1
]}

Grebol, Narcis ^{[2
]}

Garriga, Margarita ^{[1
]}

机构：

[1] IRTA Food Technol, E-17121 Monells, Girona, Spain

[2] CENTA Ctr New Food Technol & Proc, E-17121 Monells, Girona, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2009年 / 42卷 / 05期

关键词：

Food-borne pathogens; High-pressure processing; Meat products; Safety; Shelf-life; LISTERIA-MONOCYTOGENES; ANTIMICROBIALS; SALMONELLA; INHIBITION; ENTEROCINS; SUBLETHAL; SAFETY; MODEL;

D O I：

10.1016/j.lwt.2008.12.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The food-borne pathogens Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica and Campylobacter jejuni, and the spoilage lactic acid bacteria (LAB), Escherichia coli and the yeast Debaryomyces hansenii were inoculated on slices of cooked ham, dry cured ham and marinated beef loin. During storage at 4 degrees C, L monocytogenes and LAB increased up to 3.5 log units while the other species, unable to grow under refrigeration, continued at the spiking level. The application of a 600 MPa treatment effectively inactivated most of the microorganisms, the counts of which, except for LAB that increased in cooked ham and in beef loin, progressively decreased or maintained below the detection limit during the whole storage (120 days at 4 degrees C). (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：924 / 928

页数：5

共 18 条

[1] The Community Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents, Antimicrobial Resistance and Foodborne Outbreaks in the European Union in 2006 [J].