A raw, pepperoni batter (75% porkH7 (> or = 2 x 10(7) cfu/g), mixed with non-meat ingredients, and then hand-stuffed into 55 mm fibrous casings to form sticks. The numbers of the pathogen were determined before stuffing, after fermentation, after drying/slicing, and after periods of storage. For storage, slices were packaged under air, vacuum or CO2 and stored at -20, 4 and 21 degrees C. Sticks were fermented at 36 degrees C and 85% relative humidity (RH) to < or = pH 4.8 and then dried at 13 degrees C and 65% RH to a moisture/protein ratio (M/Pr) of < or = 1.

6:1. Fermentation and drying resulted in the numbers of the pathogen decreasing by about 2 log10 units. During storage, the temperature rather than the atmosphere had the greater effect on pathogen numbers. The greatest reductions in numbers were observed during storage at 21 degrees C, when numbers decreased to about 2 and 3.8 log10 cfu/g within 14 days in product stored under air and vacuum, respectively, and a 5 log10 reduction was observed for both atmospheres within 28 days. Regardless of the storage atmosphere, numbers did not decrease below 3.6 or 3.7 log10 cfu/g after 90 days of storage at -20 or 4 degrees C, respectively. These data confirm that fermentation and drying are sufficient to eliminate only about 2 log10 cfu/g of E.

coli O157:H7 from fermented sausage, and that additional strategies, such as storage for at least 2 weeks at ambient temperature in air, are required to achieve a 5 to 6 log10 reduction in the numbers of the pathogen in sliced pepperoni.

译文

生的意大利辣香肠面糊 (75% porkH7 (> 或 = 2x10(7) cfu/g),与非肉类成分混合,然后手工填充到55毫米的纤维肠衣中,形成木条。在填充前,发酵后,确定病原体的数量。干燥/切片后,以及储存一段时间后。为了储存,切片在空气、真空或二氧化碳下包装,储存在-20,4和21 ℃。将棒在36 ℃ 和85% 相对湿度 (RH) 下发酵至 <或 = pH 4.8,然后在13 ℃ 和65% ℃ 下干燥至水分/蛋白质比 (M/Pr) <或 = 1。
<强> 6:1.发酵和干燥导致病原体数量减少约2 log10单位。在储存期间,温度而不是大气对病原体数量的影响更大。在21摄氏度的储存期间观察到数量的最大减少,当在空气和真空下储存的产品在14天内数量分别降低到约2和3.8 log10 cfu/g时,并且在28天内观察到两个大气压的5 log10减少。不管储存气氛如何,在-20或4摄氏度下储存90天后,数字没有低于3.6或3.7 log10 cfu/g,这些数据分别证实,发酵和干燥足以消除发酵香肠中仅约2 log10 cfu/g的大肠杆菌。例如,在环境温度下在空气中至少保存2周,以使切成薄片的意大利辣香肠中的病原体数量减少5至6 log10。

+1
+2
100研值 100研值 ¥99课程
检索文献一次
下载文献一次

去下载>

成功解锁2个技能,为你点赞

《SCI写作十大必备语法》
解决你的SCI语法难题!

技能熟练度+1

视频课《玩转文献检索》
让你成为检索达人!

恭喜完成新手挑战

手机微信扫一扫,添加好友领取

免费领《Endnote文献管理工具+教程》

微信扫码, 免费领取

手机登录

获取验证码
登录