{"title":"研究腊肠生产过程中发酵温度、干燥温度、口径大小、启动培养基和乳酸钠对单核细胞增生李斯特菌灭活的影响。","authors":"Giannina Brugnini , Jesica Rodríguez , Soledad Rodríguez , Inés Martínez , Ronny Pelaggio , Caterina Rufo","doi":"10.1016/j.jfp.2024.100286","DOIUrl":null,"url":null,"abstract":"<div><p>The effect of fermentation and drying temperatures, caliber, and sodium lactate on <em>Listeria monocytogenes</em> inactivation was studied in salami, produced in a pilot scale, inoculated with 10<sup>7</sup> CFU/g <em>of Listeria innocua</em> ATCC® 33090 as a surrogate microorganism for <em>L. monocytogenes</em>. Fermentation temperature varied between 24 and 30°C, drying temperature between 14 and 20°C, caliber between 5.1 and 13.2 cm, and sodium lactate initial concentrations in salamis were 0 and 2%. <em>L. innocua</em> counts, pH and water activity were determined in salamis over time. Sodium lactate (2%) decreased pH drop and <em>Listeria</em> inactivation during fermentation. Baranyi & Roberts equation was used to fit the experimental data and to estimate, for each test condition, inactivation rate (k), initial (Y<sub>0</sub>), and final counts of <em>L. innocua</em> (Y<sub>END</sub>). Total inactivation was calculated as Y<sub>0</sub> minus Y<sub>END</sub> (Y<sub>0</sub>-Y<sub>END</sub>). Then, using a Box Benkhen experimental design, a quadratic model for k and a two-factor interaction model (2FI) for Y<sub>0</sub> − Y<sub>END</sub> were obtained as functions of fermentation temperature, drying temperature, and caliber size. The models predicted that maximum k and Y<sub>0</sub> −Y<sub>END</sub>, −2.62 ± 0.14 log<sub>10</sub> CFU/g/day and 4.5 ± 0.1 log<sub>10</sub> CFU/g, respectively, would be obtained fermenting at 30°C and drying at 20°C regardless of caliber. Drying at 14°C allowed <em>Listeria</em> growth until a water activity (a<sub>w</sub>) of 0.92 was reached. Therefore, if initial <em>Listeria</em> contamination is high (3 log<sub>10</sub> CFU/g), drying at low temperatures will compromise product safety.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X2400070X/pdfft?md5=a220239dea78b6399a6df9cf99a07190&pid=1-s2.0-S0362028X2400070X-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production\",\"authors\":\"Giannina Brugnini , Jesica Rodríguez , Soledad Rodríguez , Inés Martínez , Ronny Pelaggio , Caterina Rufo\",\"doi\":\"10.1016/j.jfp.2024.100286\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The effect of fermentation and drying temperatures, caliber, and sodium lactate on <em>Listeria monocytogenes</em> inactivation was studied in salami, produced in a pilot scale, inoculated with 10<sup>7</sup> CFU/g <em>of Listeria innocua</em> ATCC® 33090 as a surrogate microorganism for <em>L. monocytogenes</em>. Fermentation temperature varied between 24 and 30°C, drying temperature between 14 and 20°C, caliber between 5.1 and 13.2 cm, and sodium lactate initial concentrations in salamis were 0 and 2%. <em>L. innocua</em> counts, pH and water activity were determined in salamis over time. Sodium lactate (2%) decreased pH drop and <em>Listeria</em> inactivation during fermentation. Baranyi & Roberts equation was used to fit the experimental data and to estimate, for each test condition, inactivation rate (k), initial (Y<sub>0</sub>), and final counts of <em>L. innocua</em> (Y<sub>END</sub>). Total inactivation was calculated as Y<sub>0</sub> minus Y<sub>END</sub> (Y<sub>0</sub>-Y<sub>END</sub>). Then, using a Box Benkhen experimental design, a quadratic model for k and a two-factor interaction model (2FI) for Y<sub>0</sub> − Y<sub>END</sub> were obtained as functions of fermentation temperature, drying temperature, and caliber size. The models predicted that maximum k and Y<sub>0</sub> −Y<sub>END</sub>, −2.62 ± 0.14 log<sub>10</sub> CFU/g/day and 4.5 ± 0.1 log<sub>10</sub> CFU/g, respectively, would be obtained fermenting at 30°C and drying at 20°C regardless of caliber. Drying at 14°C allowed <em>Listeria</em> growth until a water activity (a<sub>w</sub>) of 0.92 was reached. Therefore, if initial <em>Listeria</em> contamination is high (3 log<sub>10</sub> CFU/g), drying at low temperatures will compromise product safety.</p></div>\",\"PeriodicalId\":15903,\"journal\":{\"name\":\"Journal of food protection\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2024-04-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0362028X2400070X/pdfft?md5=a220239dea78b6399a6df9cf99a07190&pid=1-s2.0-S0362028X2400070X-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of food protection\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0362028X2400070X\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food protection","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0362028X2400070X","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production
The effect of fermentation and drying temperatures, caliber, and sodium lactate on Listeria monocytogenes inactivation was studied in salami, produced in a pilot scale, inoculated with 107 CFU/g of Listeria innocua ATCC® 33090 as a surrogate microorganism for L. monocytogenes. Fermentation temperature varied between 24 and 30°C, drying temperature between 14 and 20°C, caliber between 5.1 and 13.2 cm, and sodium lactate initial concentrations in salamis were 0 and 2%. L. innocua counts, pH and water activity were determined in salamis over time. Sodium lactate (2%) decreased pH drop and Listeria inactivation during fermentation. Baranyi & Roberts equation was used to fit the experimental data and to estimate, for each test condition, inactivation rate (k), initial (Y0), and final counts of L. innocua (YEND). Total inactivation was calculated as Y0 minus YEND (Y0-YEND). Then, using a Box Benkhen experimental design, a quadratic model for k and a two-factor interaction model (2FI) for Y0 − YEND were obtained as functions of fermentation temperature, drying temperature, and caliber size. The models predicted that maximum k and Y0 −YEND, −2.62 ± 0.14 log10 CFU/g/day and 4.5 ± 0.1 log10 CFU/g, respectively, would be obtained fermenting at 30°C and drying at 20°C regardless of caliber. Drying at 14°C allowed Listeria growth until a water activity (aw) of 0.92 was reached. Therefore, if initial Listeria contamination is high (3 log10 CFU/g), drying at low temperatures will compromise product safety.
期刊介绍:
The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:
Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;
Microbiological food quality and traditional/novel methods to assay microbiological food quality;
Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;
Food fermentations and food-related probiotics;
Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;
Risk assessments for food-related hazards;
Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;
Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.