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High Intensity Ultrasound for Salmonella Enteritidis Inactivation in Culture and Liquid Whole Eggs
Journal of Food Science ( IF 3.9 ) Pub Date : 2018-05-22 , DOI: 10.1111/1750-3841.14185
Chayapa Techathuvanan 1 , Doris Helen D'Souza 2
Affiliation  

High intensity ultrasound (HIU) continues to be researched as a nonthermal inactivation technology of appeal to food manufacturers. The advantages of HIU include maintenance of product quality, freshness, product homogenization, along with simultaneous inactivation of pathogens. Besides, it is simple, relatively inexpensive, and easily adaptable to most processing environments. This study investigated the effect of HIU for Salmonella Enteritidis inactivation in culture and liquid whole eggs (LWEs) to decrease egg-associated outbreaks. Overnight S. Enteritidis cultures and spiked LWE (both at 8 log CFU/mL) were treated with 20-kHz HIU for 0, 1, 5, 10, and 30 min (n = 6) in a temperature-controlled system, not to exceed 20 °C, and replicated thrice. At each time point, samples were enumerated on XLT4 agar and morphologically analyzed using scanning electron microscopy, with measurements of color and rheological properties. Our results revealed significant reduction of healthy S. Enteritidis cells up to 3.6 log CFU/mL and 2.3 log CFU/25 mL after HIU treatment of merely 10 min of overnight culture and 30 min in LWE, respectively (P < 0.05). After 5 and 10-min HIU treatment, significant reduction of 1.4-log CFU/25 mL healthy S. Enteritidis in LWE was obtained (P < 0.05). Even at 1-min exposure time, HIU showed significant 1.9 log CFU/mL reduction of cultures (P < 0.05); however, no log-reduction was observed in LWE after 1 min. Scanning electron micrographs showed increased cell structural damage using longer HIU exposure. For product color changes, lower redness and yellowness of LWE were observed visually and instrumentally after 5-min HIU treatment (P < 0.05). The rheological properties of LWE measured at 0 to 200 s-1 shear rate, showed that shear stress of HIU-treated LWEs decreased after 5-min HIU exposure, but increased after 30-min treatment. This study demonstrated that HIU shows promise for rapid Salmonella control in LWE and other liquid foods, as an alternative inactivation method for use in hurdle approaches.

中文翻译:

高强度超声灭活培养物和液体全蛋中的肠炎沙门氏菌

高强度超声 (HIU) 作为一种吸引食品制造商的非热灭活技术继续被研究。HIU 的优势包括保持产品质量、新鲜度、产品均质化以及同时灭活病原体。此外,它简单,相对便宜,并且很容易适应大多数处理环境。本研究调查了 HIU 对培养物和液体全蛋 (LWE) 中肠炎沙门氏菌灭活的影响,以减少与鸡蛋相关的爆发。隔夜肠炎沙门氏菌培养物和加标 LWE(均为 8 log CFU/mL)在温控系统中用 20 kHz HIU 处理 0、1、5、10 和 30 分钟(n = 6),而不是超过 20 °C,重复三次。在每个时间点,样品在 XLT4 琼脂上计数,并使用扫描电子显微镜进行形态分析,测量颜色和流变特性。我们的结果显示,在 HIU 仅 10 分钟的过夜培养和 30 分钟的 LWE 处理后,健康肠炎沙门氏菌细胞分别显着减少至 3.6 log CFU/mL 和 2.3 log CFU/25 mL(P < 0.05)。经过 5 和 10 分钟的 HIU 治疗后,LWE 中 1.4-log CFU/25 mL 健康肠炎沙门氏菌显着降低(P < 0.05)。即使暴露时间为 1 分钟,HIU 也显示培养物显着减少 1.9 log CFU/mL (P < 0.05);然而,1 分钟后在 LWE 中没有观察到对数减少。扫描电子显微照片显示,使用较长时间的 HIU 暴露会增加细胞结构损伤。对于产品颜色变化,在 HIU 处理 5 分钟后,肉眼和仪器观察到 LWE 的红色和黄色较低(P < 0.05)。在 0 到 200 s-1 剪切速率下测量的 LWE 的流变特性表明,HIU 处理的 LWE 的剪切应力在 HIU 暴露 5 分钟后降低,但在处理 30 分钟后增加。该研究表明,HIU 有望在 LWE 和其他液体食品中快速控制沙门氏菌,作为用于障碍方法的替代灭活方法。
更新日期:2018-05-22
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