酱卤肉中沙门氏菌和单核细胞增生李斯特菌生长特性及预测模型建立

Typical Growth Characteristics of Salmonella and Listeria monocytogenes in Braised Pork with Soy Sauce and Establishment of Prediction Models

依据流行病学的调查结果,酱卤肉中检出率较高的致病菌为沙门氏菌和单核细胞增生李斯特菌。本实验对该两种代表性致病菌以酱卤肉作为培养基成分在不同温度下的生长特性进行研究,建立了不同温度下沙门氏菌和单核细胞增生李斯特菌的生长一级模型和二级模型。在沙门氏菌和单核细胞增生李斯特菌培养温度范围内得出酱卤肉制品中沙门氏菌的动力学模型为:lgN=A+(10.2-A)×exp{-exp[e×(-3.173 1T^2+2.02T+1.812)×(1.252T^2-7.746T+1.22-t)/(10.2-A)+1]};酱卤肉中单核细胞增生李斯特菌的动力学模型为:lgN=A+(17.9-A)×exp{-exp[e×(-9.024T^2+5.774T-4.402)×(1.378T^2-7.995T+1.172-t)/(17.9-A)+1]}。运用该预测模型可描述自然状态下酱卤肉制品中的两种代表性致病菌数量的动态变化,为该类产品的生产、运输、贮藏及销售过程中的食品安全保证提供良好的理论依据,用以减少由致病菌引发的食品安全风险,并为建立酱卤肉企业的食品安全管理体系提供科学基础。

In this study, the epidemiological results showed that pathogens were detected in pot-stewed meat, and most of them were Salmonella and Listeria monocytogenes. Using pot-stewed meat as the medium for the two representative pathogens, their growth characteristics were studied at different temperatures. In addition, first-order and second-order models describing the growth of Salmonella and Listeria monocytogenes were established at different temperatures. According to the developed models, the dynamic models for predicting the growth of Salmonella and Listeria monocytogenesin pot-stewed meat in the investigated temperature range were established as lgN = A ＋（10.2- A） × exp{- exp[e ×（- 3.173 1T^2 ＋ 2.02 T ＋ 1.812） ×（1.252T^2- 7.746 T ＋ 1.22- t）/（10.2- A） ＋ 1]} and lgN =A ＋（17.9- A） × exp{- exp[e ×（- 9.024T^2 ＋ 5.774T- 4.402） ×（1.378T^2- 7.995 T ＋ 1.172- t）/（17.9- A） ＋ 1]}, respectively. Changes in the microbial quantity of sauced meat products under natural conditions can be described with the dynamic models, which can provide a good theoretical basis for the manufaturers to reduce food safety risks caused by bacteria and establish a food safety management system for ensuring the food safety of sauced meat products during production, transportation, storage and distribution.