高密度二氧化碳对蛋清液中沙门氏菌和大肠杆菌杀菌效果和杀菌动力学的研究

Inactivation and Disinfection Kinetics of Salmonella sp.and E.coli in Egg White Exposed to Dense Phase Carbon Dioxide

研究了不同温度、压力和时间条件下,高密度二氧化碳(DPCD)处理对蛋清液中沙门氏菌和大肠杆菌的杀菌效果,并对DPCD处理蛋清液中大肠杆菌的杀菌动力学进行了分析。结果表明,在15 MPa,45℃下DPCD处理60 min,沙门氏菌和大肠杆菌分别降低了4.46和5.57个对数值,其中大肠杆菌对DPCD处理较沙门氏菌敏感。30 MPa,45℃,DPCD处理30 min,可以完全杀灭蛋清液中的大肠杆菌。线性模型能较好地拟合DPCD对大肠杆菌的杀菌效果,其中30 MPa,45℃下D值最小为5.830。

The effects of temperature, pressure and time on the inactivation of Salmonella sp. and E. coil in egg white exposed to dense phase carbon dioxide （DPCD） are investigated. Inactivation and disinfection kinetics of E. coli. in egg white by DPCD are also investigated. The log reduction of the numbers of Salmonella sp. and E. coli by DPCD treatments （15 MPa, 45 ℃ , 60 min） are 4.46 and 5.57. And Salmonella sp. is more resistant than E. coli exposed to DPCD treatments. Meanwhile, complete inactivation of E. coli in egg white by DPCD is achieved at 30 MPa and 45 ℃ for 30 min. Linear model provided better fitness for the inactivation of E. coli by DPCD, and the minimum D value is 5.830 min at 30 MPa and 45 ℃.