致病性小肠结肠炎耶尔森菌在低温下于真空包装或非真空包装猪肉中的存活情况。

Survival of pathogenic Yersinia enterocolitica in vacuum-packed or non-vacuum-packed pork at low temperature.

作者信息

Hayashidani Hideki, Iwata Taketoshi, Yamaguchi Satoko, Hara-Kudo Yukiko, Okatani Tomomitsu A, Watanabe Maiko, Lee Ken-Ichi, Kumagai Susumu

机构信息

Institute of Symbiotic Science and Technology, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo 183-8509, Japan

出版信息

Biocontrol Sci. 2008 Dec;13(4):139-44. doi: 10.4265/bio.13.139.

DOI:10.4265/bio.13.139

PMID:19127653

Abstract

Pathogenic Yersinia enterocolitica serotypes O:3, O:5,27, O:8 and O:9 were inoculated into sliced and ground pork, and the samples were stored under vacuum or aerobic conditions at 2 and degrees C. All serotypes survived for 5 weeks in pork with or without vacuum packing without any discernable increases in their population. In sterilized pork with or without vacuum packing, there was no evident growth of Y. enterocolitica. In pork broth in which the pH had been artificially adjusted to 6.8, the growth of Y. enterocolitica was faster than that at 5.7. It is suggested that the growth of Y. enterocolitica in pork with or without vacuum packing may be inhibited by pH but not by the microflora or lactic acid bacteria in pork.

摘要

将致病性小肠结肠炎耶尔森氏菌O:3、O:5,27、O:8和O:9血清型接种到切片和绞碎的猪肉中，样本在2℃下真空或有氧条件下储存。所有血清型在有或无真空包装的猪肉中均存活5周，其数量没有明显增加。在有或无真空包装的灭菌猪肉中，小肠结肠炎耶尔森氏菌没有明显生长。在人工将pH值调节至6.8的猪肉汤中，小肠结肠炎耶尔森氏菌的生长比在pH值为5.7时更快。这表明，无论有无真空包装，猪肉中pH值可能会抑制小肠结肠炎耶尔森氏菌的生长，而不是猪肉中的微生物群或乳酸菌。