鲜猪肉冷藏过程中沙门氏菌的生存模型

Predictive Model for the Growth Kinetics of Salmonella in Raw Fresh Pork Stored at Refrigeration Temperature

以鲜猪肉为基质,测定在冷藏温度(4、7、10、12、15℃)条件下沙门氏菌的生长规律,采用Curve Expert 1.4软件,分析生长数据,选取4种模型(Gompertz、Logistic、Richards、MMF)进行S形曲线拟合,确定最适用模型。结果表明:在4℃条件下,沙门氏菌在鲜猪肉片上未见生长,7℃条件下贮藏后期出现缓慢生长。7℃和10℃条件下,Richards模型拟合效果最佳,相关系数r分别为0.996 9和0.994 0。12℃和15℃条件下MMF模型拟合效果最佳,相关系数r分别为0.997 4和0.998 2。

Salmonella is one of the most pathogenic bacteria known. In the present study,to predict Salmonella growth during chilled storage of raw fresh pork, a single strain of Salmonella was used to investigate and model its growth on pork slices. Kinetic data for the pathogen’s growth on fresh pork slices at refrigeration temperature （4, 7, 10, 12 and 15℃） were ift to Gompertz, Logistic, Richards and MMF models using Curve Expert 1.4 software. The results indicated that the Richards model was optimal at 7 and 10℃with a correlation coefifcient （r） of 0.996 9 and 0.994 0 respectively, while the MMF model was optimal at 12 and 15℃with an r value of 0.997 4 and 0.998 2 respectively. No single model could give a consistently preferable goodness-of-ift for all growth data. This study can provide theoretical guidance for identifying the consumption safety of raw fresh pork.