热-超声波联合对鼠伤寒沙门氏菌的杀菌效果研究

施红英; 张静岩; 吴卫东; 陈晨; 廖红梅; 丁占生

doi:10.13386/j.issn1002-0306.2015.04.010

热-超声波联合对鼠伤寒沙门氏菌的杀菌效果研究

江南大学食品学院

基金项目:

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；

详细信息

作者简介:
施红英(1991-),女,本科,主要从事食品非热加工技术方面的研究。;

廖红梅(1983-),女,博士,讲师,主要从事食品非热加工技术方面的研究。;

中图分类号: TS205
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出版历程
- 收稿日期: 2014-05-22

Study on effect of temperature on inactivation of Salmonella typhimurium by thermosonication

School of Food Science and Technology,Jiangnan University

摘要

摘要: 研究了32⁵2℃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:32⁵2℃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（32⁴7℃）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。
- 鼠伤寒沙门氏菌 /
- 热-超声波联合 /
- 杀菌 /
- 温度
Abstract: 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 190 W for 40 min and under 380, 570 W for 30 min 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.
- Salmonella typhimurium /
- thermosonication /
- inactivation /
- temperature