| 鲜猪肉中沙门氏菌生长动力模型的建立与验证 |
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| 引用本文： | 殷玉洁,倪培恩,刘丹蕾,张菊梅,吴清平,王大鹏.鲜猪肉中沙门氏菌生长动力模型的建立与验证[J].北京工商大学学报(自然科学版),2018,36(3):33-39. |
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| 作者姓名： | 殷玉洁 倪培恩 刘丹蕾 张菊梅 吴清平 王大鹏 |
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| 作者单位： | 上海交通大学 农业与生物学院 食品科学与工程系, 上海 200240,上海交通大学 农业与生物学院 食品科学与工程系, 上海 200240,上海交通大学 农业与生物学院 食品科学与工程系, 上海 200240,广东省微生物研究所/省部共建华南应用微生物国家重点实验室/广东省菌种保藏与应用重点实验室/ 广东省微生物应用新技术公共实验室, 广东 广州 510070,广东省微生物研究所/省部共建华南应用微生物国家重点实验室/广东省菌种保藏与应用重点实验室/ 广东省微生物应用新技术公共实验室, 广东 广州 510070,上海交通大学 农业与生物学院 食品科学与工程系, 上海 200240 |
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| 基金项目： | 国家重点研发计划项目(2017YFF0210200)；上海市科技兴农重点攻关项目(沪农科攻字(2015)第4-5号)。 |
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| 摘 要： | 为研究市售猪肉中沙门氏菌的生长规律,从3种血清型的沙门氏菌分离株中各随机挑选1株,制成混合菌液(终浓度为103~104CFU/mL),并对新鲜市售猪肉进行人工污染,建立不同恒温条件下沙门氏菌的生长动力模型。通过内、外部实验对模型进行验证,结果显示,所建立的生长预测模型可靠性高,可以归纳出猪肉中沙门氏菌的生长规律。此外,根据消费者从超市购买新鲜猪肉到回家贮藏的过程中温度变化的实际情况,以“等效生长时间”理论建立了波动温度下猪肉中沙门氏菌的生长预测模型。实验验证结果显示,该模型可准确地反映出波动温度下猪肉中沙门氏菌的生长规律。结果提示,消费者在购买猪肉后应尽快食用或低温保存,以降低因沙门氏菌增殖而增加的食品安全风险。
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| 关 键 词： | 猪肉 沙门氏菌 预测微生物学 生长动力模型 波动温度 |
| 收稿时间： | 2018/2/9 0:00:00 |
Establishment and Validation of Salmonella Growth Prediction Model in Fresh Pork |
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| Institution: | Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China,Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China,Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China,Guangdong Institute of Microbiology/State Key Laboratory of Applied Microbiology Southern China/ Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application/ Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China,Guangdong Institute of Microbiology/State Key Laboratory of Applied Microbiology Southern China/ Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application/ Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China and Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China |
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| Abstract: | In order to figure out the growth of Salmonella in fresh pork, the mentioned Salmonella strains were used to make a mixture (103~104CFU/mL) and artificially contaminate the fresh pork samples. Firstly, the growth dynamics models of Salmonella at different constant temperatures were established. After the internal and external validation, the established growth prediction model was proved highly reliable which can be used to predict the growth of Salmonella in pork. In addition, the change of storage temperature during the fresh pork bought by customers was simulated. According to the equivalent growth time theory, the growth prediction model of Salmonella in pork under the fluctuating temperature was established. After validation of the reliability, the growth of Salmonella under fluctuating temperatures exactly drew from the model. The results demonstrated that the pork should be consumed or preserved at the low temperature as soon as possible to reduce the high risk of food safety owing to the growth of Salmonella. |
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