食品科学 ›› 2019, Vol. 40 ›› Issue (9): 7-15.doi: 10.7506/spkx1002-6630-20180812-117

• 基础研究 • 上一篇    下一篇

鸡肉中沙门氏菌和背景菌群生长动力学模型

彭亚博,李晓婷,方 婷*,李长城*,魏钊异,田裕心,陈沁雯,刘万宁   

  1. 福建农林大学食品科学学院,福建 福州 350002
  • 出版日期:2019-05-15 发布日期:2019-05-28
  • 基金资助:
    国家自然科学基金青年科学基金项目(31401597;31601393);福建农林大学国际合作项目(KXb16012A);福建农林大学科技创新专项基金项目(KFA17205A;KFA17206A)

Modelling Growth Kinetics of Salmonella and Background Microorganisms in Chicken

PENG Yabo, LI Xiaoting, FANG Ting*, LI Changcheng*, WEI Zhaoyi, TIAN Yuxin, CHEN Qinwen, LIU Wanning   

  1. College of Food Science, Fujian Agriculure and Forestry University, Fuzhou 350002, China
  • Online:2019-05-15 Published:2019-05-28

摘要: 本研究通过一级模型和二级模型描述鸡肉样品中沙门氏菌和背景菌群的生长动力学模型。用两种沙门氏菌血清型(鼠伤寒沙门氏菌(CICC22956)和肠炎沙门氏菌(CICC21482))的混合物接种到鸡肉样品中,分别将其在8、12、16、20、25、30、33、37、40、43 ℃下恒温培养。除了8 ℃以外,在其他温度下都可以观察到沙门氏菌和背景菌群的生长。将12~43 ℃下得到的微生物生长数据分别用一级模型Huang模型、Baranyi模型进行拟合,根据方差分析的结果,两种一级模型在模拟鸡肉样品中沙门氏菌和背景菌群的生长精确度方面没有显著差异(P>0.05),均适合描述鸡肉样品中沙门氏菌和背景菌群的生长。采用3 个二级模型(Ratkowsky平方根模型、Huang平方根模型和Cardinal模型)描述温度对鸡肉样品中沙门氏菌和背景菌群生长速率的影响。Cardinal模型低估了低温下微生物的生长速率,Huang平方根模型预测的沙门氏菌最低(7.81 ℃)和最高(49.67 ℃)生长温度与文献报道更为接近。Ratkowsky平方根模型描述的温度范围较广,更适合描述菌种复杂的背景菌群的生长速率。本研究结果可对食品工业和监管机构预测鸡肉样品中沙门氏菌的生长以及肉制品中该微生物安全风险评估提供科学依据。

关键词: 鸡肉, 沙门氏菌, 一级模型, 二级模型, 生长动力学

Abstract: The main objective of this study was to develop the primary and secondary models to describe the growth kinetics of Salmonella and background microorganisms in chicken. Samples inoculated with a cocktail of two Salmonella serotypes, S. typhimurium (CICC22956) and S. enteritidis (CICC21482) were incubated at 8, 12, 16, 20, 25, 30, 33, 37, 40 or 43 ℃. Salmonella grew well at all temperatures (12 to 43 ℃) except at 8 ℃. The growth kinetics of Salmonella and background microorganisms at the temperatures were analyzed by curve-fitting to the Huang and Baranyi models using the USDA Integrated Pathogen Modelling Program. The results showed that there was no significant difference between the two models in terms of their ability to accurately predict the growth of Salmonella and background microorganisms in chicken. Three secondary models, the Ratkowsky square-root (RSR) Huang square-root (HSR), and Cardinal models, were all could be used to evaluate the effect of temperature on the growth rate of bacteria. The Cardinal model underestimated the growth rates of the microorganisms at low temperatures. The minimum and maximum growth temperatures of Salmonella predicted by the HSR model (7.81 and 49.67 ℃, respectively) were closer to the literature reported values. The Ratkowsky square-root model was more suitable for describing the growth rate of the background microorganisms in a wide temperature range. These results may be useful for the food industry and the regulatory bodies to predict the growth of Salmonella in chicken and to perform risk assessments concerning the presence of this pathogen in meat products.

Key words: chicken, Salmonella, primary model, secondary model, growth kinetics

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