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【目的】建立牛肉中单增李斯特菌的热失活动力学模型。【方法】将接种了3种不同血清型的单增李斯特菌混合菌液的牛肉分别在55℃、57.5℃、60℃、63℃、66℃和70℃进行热处理,在不同温度条件下单增李斯特菌数从109CFU/g下降至103CFU/g,其热失活曲线用修正的Gompertz模型进行了拟合;利用线性模型对单增李斯特菌的相对失活率(μ)和所持续时间(M)的自然对数值与温度(55℃-70℃)进行拟合;通过在59℃和64℃对牛肉中单增李斯特菌热处理,对所建的模型进行了验证。【结果】建立了牛肉中单增李斯特菌热失活动力学的一级模型和二级模型,经验证其准确因子和偏差因子均在可接受范围内。【结论】本研究所建立的模型能较好的模拟不同温度(55℃-70℃)对牛肉中单增李斯特菌热失活的影响。
【Objective】 To establish a kinetic model of thermal inactivation of Listeria monocytogenes in beef. 【Method】 The beefs inoculated with Listeria monocytogenes with three different serotypes were heat-treated at 55 ℃, 57.5 ℃, 60 ℃, 63 ℃, 66 ℃ and 70 ℃, respectively. Under different temperature conditions, Listeria monocytogenes decreased from 109 CFU / g to 103 CFU / g. The heat inactivation curve was fitted with a modified Gompertz model. The relative deactivation rate (μ) of L. monocytogenes and the persistence The natural logarithm of time (M) was fitted to the temperature (55 ° C-70 ° C). The model was validated by heat treatment of L. monocytogenes in beef at 59 ° C and 64 ° C. 【Result】 The first-order and second-order models of kinetics of heat inactivation of Listeria monocytogenes in beef were established. The accuracy factor and the deviation factor were verified to be within the acceptable range. 【Conclusion】 The model established in this study can better simulate the effects of different temperature (55 ℃ -70 ℃) on heat inactivation of Listeria monocytogenes in beef.