摘要
研究了32～52℃条件下,热处理以及热-超声波联合处理对鼠伤寒沙门氏菌的杀菌效果,分析了温度对热-超声波联合杀菌效果的影响。结果表明：32～52℃热处理杀菌效果远远达不到卫生标准;而热-超声波联合作用杀菌效果显著增强,在52℃下,190、380、570W分别处理40、30min和30min即可达到平板菌落计数法检测限;在热-超声波联合处理中,较低温度（32～47℃）对鼠伤寒沙门氏菌的杀菌效果贡献较小,杀菌效果主要取决于超声波作用;而致死温度（52℃）体现协同杀菌效应,增强杀菌效果,提高杀菌速率。
Inactivation of Salmonella typhimurium by mild heat and thermosonication at 32～52℃,especially the effect of temperature on inactivation were investigated. Results showed that it did not meet safety standards as suspension exposed to mild heat at 32～52℃,while the log-reduction of S. typhimurium was significantly enhanced by thermosonication at the same temperature. The inactivation of S. typhimurium reaching the level of non-detectable limit were achieved when suspension were under 190W for 40min and under 380,570W for 30min at 52℃, respectively. Mild heat exerted minimal inactivation effects on S. typhimurium during thermosonication treatment at lower temperature（32～47℃）,and ultrasound was dominant. At lethal temperature of 52℃,the synergistic effects of ultrasound and mild heat existed,which enhanced inactivation efficacy and rates.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第4期89-91,96,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31101360)
中央高校基本科研业务费专项资金资助(JUSRP21125)
江苏高校优势学科建设工程资助项目
关键词
鼠伤寒沙门氏菌
热-超声波联合
杀菌
温度
Salmonella typhimurium thermosonication inactivation temperature
