首页> 外文期刊>Journal of food protection >Evaluation of the Microbial Quality of Tajik Sambusa and Control of Clostridium perfringens Germination and Outgrowth by Buffered Sodium Citrate and Potassium Lactate
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Evaluation of the Microbial Quality of Tajik Sambusa and Control of Clostridium perfringens Germination and Outgrowth by Buffered Sodium Citrate and Potassium Lactate

机译:柠檬酸钠和乳酸钾缓冲液评估塔吉克桑Sam的微生物质量并控制产气荚膜梭菌的萌发和生长

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Clostridium perfringens spore destruction, aerobic plate counts (APCs), and counts of Enterobacteriaceae, coliforms, and Escherichia coli during baking of sambusa (a traditional Tajik food) were evaluated. Control of germination and outgrowth of C. perfringens spores in sambusa during cooling at room or refrigerated temperatures was evaluated using organic acid salts (buffered sodium citrate [Ional] and 1 and 2% potassium lactate, wt/wt). Sambusa were prepared with 40 g of either inoculated or noninoculated meat and baked for 45 min at 180℃. For evaluation of destruction of C. perfringens spores during heating and germination and outgrowth of spores during cooling, ground beef was inoculated and mixed with a three-strain cocktail of C. perfringens spores. Aerobic bacteria, Enterobacteriaceae, coliforms, and E. coli were enumerated in noninoculated sambusa before and after baking and after cooling at room or refrigeration temperatures. After baking, APCs and Enterobacteriaceae and coliform counts were reduced by 4.32, 2.55, and 1.96 log CFU/g, respectively. E. coli counts were below detectable levels in ground beef and sambusa samples. Enterobacteriaceae, coliform, and E. coli counts were below detectable levels (< 0.04 log CFU/g) in sambusa after cooling by both methods. Total C. perfringens populations increased (4.67 log CFU/g) during cooling at room temperature, but minimal increases (0.31 log CFU/g) were observed during cooling under refrigeration. Incorporation of 2% (wt/wt) buffered sodium citrate controlled C. perfringens spore germination and outgrowth (0.25 log CFU/g), whereas incorporation of up to 2% (wt/wt) potassium lactate did not prevent C. perfringens spore germination and outgrowth. Incorporation of organic acid salts at appropriate concentrations can prevent germination and outgrowth of C. perfringens in improperly cooled sambusa.
机译:评价了产香梭状芽胞杆菌的孢子破坏,需氧板数(APC)以及在烘烤sambusa(传统的塔吉克食品)过程中肠杆菌科,大肠菌群和大肠埃希氏菌的数量。使用有机酸盐(柠檬酸钠缓冲液和1%和2%乳酸钾,wt / wt)评估在室温或冷藏温度下冷却过程中产杆梭菌孢子芽孢在萌发中的生长和生长的控制。用40克接种或未接种的肉制备三宝鸡,并在180℃下烘烤45分钟。为了评价加热过程中产气荚膜梭菌孢子的破坏以及冷却过程中孢子芽孢的萌发和孢子的生长,接种碎牛肉并将其与三株产气荚膜梭菌孢子的混合物混合。在烘烤前后,在室温或冷藏温度下冷却后,在未接种的鼠尾草中列举有氧细菌,肠杆菌科,大肠菌和大肠杆菌。烘烤后,APC和肠杆菌科细菌和大肠菌群的计数分别降低了4.32、2.55和1.96 log CFU / g。碎牛肉和三宝菜样品中的大肠杆菌计数低于可检测水平。两种方法冷却后,桑布鲁中的肠杆菌科,大肠菌和大肠杆菌计数均低于可检测水平(<0.04 log CFU / g)。在室温下冷却期间,产气荚膜梭菌的总种群增加(4.67 log CFU / g),但在冷藏条件下冷却期间观察到最小的增加(0.31 log CFU / g)。掺入2%(wt / wt)的柠檬酸钠控制的产气荚膜梭菌孢子萌发和生长(0.25 log CFU / g),而掺入高达2%(wt / wt)的乳酸钾不能阻止产气荚膜梭菌的孢子萌发和增长。以适当的浓度掺入有机酸盐可以防止在不适当冷却的桑布鲁中产气荚膜梭菌的发芽和生长。

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