基于生长预测模型研究温度对鲜切苹果中大肠杆菌和沙门氏菌生长的影响

Growth of Escherichia coli and Salmonella enteritidis on Fresh-cut Apple as a Function of Temperature Based on Modeling Study

为建立不同温度条件下沙门氏菌和大肠杆菌在鲜切苹果表面的生长模型,为实际生产提供参考,一级模型Baranyi模型被用于拟合4、10、15和25℃条件下沙门氏菌和大肠杆菌在鲜切苹果表面的生长,二级模型平方根模型被用于拟合温度与最大生长速率之间的关系。结果发现,在4℃条件下,由于沙门氏菌和大肠杆菌生长受到抑制,没有表现出生长,Baranyi模型不能对其生长进行拟合;在10、15和25℃条件下,Baranyi模型的拟合函数的决定系数均大于0.96,均方根误差均小于0.23,同时拟合模型具有统计学意义(P<0.01);平方根模型的拟合函数的决定系数均大于0.99,均方根误差均小于0.0023,同时拟合模型具有统计学意义(P<0.05)。结果证明所建立的模型能较好地反映沙门氏菌和大肠杆菌在鲜切苹果表面的生长,表明建立的模型能为鲜切苹果的致病菌防治提供实际指导和参考依据。

The objective of this study is to utilize predictive model to investigate the growth of Escherichia coli and Salmonella on fresh-cut apple as a function of temperature. The primary model Baranyi model was used toestimate the parameters of the growth of the pathogens on the surface of fresh cut apple at differenttemperatures during storage time, the secondary model square root model was used to fit the relationship oftemperature and the maximum growth rate. The results showed that： since no growth was observed for bothpathogens at 4℃, the Baranyi model could not fit the growth of the microorganisms. At 10, 15 and 25℃, themodels fitted well with the growth of the tested strains as the coefficients of determination were higher than0.96, the root mean square errors were lower than 0.23 and the fitted curves all had the statistical significance（P〈0.01）, the square root model fitted well with the relationships of temperature and the maximum growth rateof both pathogens, the coefficients of determination were higher than 0.99, the root mean square errors werelower than 0.0023 and the fitted curves both had the statistical significance（P〈0.05）. In conclusion, theestablished models fitted well with the growth of E. coli and Salmonella on fresh cut apple and could providepractical guidance for the prevention and control of pathogens on fresh cut apple.