杀菌液全蛋中沙门氏菌预测模型的建立
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摘要
沙门氏菌是一种较为常见的导致人类食物中毒的致病菌,自然界中存在广泛。在各类食物中,蛋制品中沙门氏菌检出率最高。我国是蛋品生产大国,在世界蛋制品生产中占有一定比例,沙门氏菌的污染严重影响了我国蛋制品的质量和优势地位。本文对沙门氏菌的生长特性进行了研究,建立了其在杀菌液全蛋中生长的一、二级模型,旨在快速、准确地预测沙门氏菌数量变化,及时采取一定的预防措施,规避风险、消除危害。
本实验从市售的鸡蛋中分离出17个可疑菌落,经分离鉴定,其中2株为沙门氏菌,且血清型均为O。从中国科学院微生物研究所购买的菌种编号为1.1552的沙门氏菌,它与分离出的沙门氏菌在杀菌液全蛋中的生长情况并无显著性差异,确定其为预测模型的研究对象。分别对沙门氏菌在营养肉汤培养基和杀菌液全蛋中的生长特性进行研究,确定其在两种营养基质中的最适生长温度、pH值及NaCl浓度。
选择Gompertz、Richards和Logistic三个模型拟合沙门氏菌在4℃、7℃、12℃、20℃、25℃、30℃、37℃条件下的生长数据。除4℃不能拟合S型曲线外,其余温度均能与S型曲线较好的拟合。经过相关系数和标准差的对比及模型参数表达意义和模型复杂性的比较,最终决定用Modified Gompertz模型(修正的Gompertz模型)拟合不同温度下沙门氏菌在杀菌液全蛋中的生长数据,建立一级模型。相关系数都在0.99以上,拟合度相当高。
根据一级模型得到不同温度下有实际意义的参数值,应用Belehradek的平方根模型分别建立生长速率平方根与温度、延滞期倒数平方根与温度之间关系的二级模型。两个模型的相关系数在0.98以上。可以通过平方根模型对各温度下的生长速率和延滞期进行预测,了解不同温度下沙门氏菌的生长情况。
对比4℃、12℃和25℃条件下沙门氏菌在杀菌液全蛋和液全蛋中的生长数据,进行显著性分析,P都大于0.05,说明沙门氏菌在两种基质中的生长情况并无显著性差异,沙门氏菌在巴氏杀菌杀菌液全蛋中的生长预测模型同样可应用于液全蛋中。
在模型的应用中,根据一级模型和具体的二级模型建立了沙门氏菌在杀菌液全蛋中生长的动力学模型,只要确定初始菌数,就可以计算出任何时间和温度下的沙门氏菌菌数。将沙门氏菌中毒的最低反应剂量105cfu/ml代入生长动力学模型,整理后,得到关于时间t的方程,即货架期预测模型。
本研究对模型进行验证,结果表明模型对沙门氏菌在杀菌液全蛋中生长速率和延滞期的预测是可信的,对货架期的预测也是合理可靠的,从而扩大了预测模型的应用范围。
Salmonella is a kind of food born pathogen that often causes human diseases.They are widespread in the nature. In kinds of food, egg products hold the highest detection rate of Salmonella.. China is the egg-producing country in the world.The production of egg products occupy a certain proportion.Salmonella contamination has seriously affected the quality and superiority of egg products in our country. In this paper, the growth characteristics of Salmonella were studied and establishing primary and secondary models in pasteurized liquid whole egg. The purpose is that we can predict Bacteria number changes of Salmonella quickly and accurately and take certain preventive measures timely, avoidimg risks and eliminating hazards.
Seventeen strains of suspicious microorganisms were separated from eggs sold in market. After isolation and identification,two of them were identified as Salmonella and serotypes were O. Salmonella,No. 1.1552,was bought from Institute of Microbiology Chinese Academy of Sciences.Its growth in pasteurized liquid whole egg was similaer with the strain separated from eggd.So,the one we bought was treated as the object of study of predictive models.
Growth characteristics of Salmonella were studied in pasteurized liquid whole egg and nutrient borth and the optimum growth temperature, pH value and NaCl concentration were ascertained.
We can choose Gompertz ,Richards and Logistic models to fit growth data of Salmonella at 4℃、7℃、12℃、20℃、25℃、30℃and 37℃.All of temperatures were able to fit S-shaped curves well except 4℃. After contrasting of coefficient correlation and standard error and comparison of model parameter meaning and model complexity, final decision was to use Modified Gompertz model fit growth data of Salmonella at different temperatures, establishing primary model. All correlation coefficients were above 0.99, high fitting degree.
According to meaningful parameter values obtained from primary models under different temperatures, secondary models were established about the square root of growth rate and temperature, the reciprocal square root of lag phase and temperature. The correlation coefficient of these two models were above 0.98.We can predict growth rate and lag phase under different temperatures by square root models and understand growth of Salmonella.
Comparing growth data of Salmonella in pasteurized liquid whole egg with liquid whole egg at 4℃,12℃and25℃,taking significant analysis,P all above 0.05,shows that there was no significant difference of growth of Salmonella in two nutrition matrixes. The growth predictive model of Salmonella can be applied in liquid whole egg as well as pasteurized liquid whole egg. In the application of the model,we have established growth dynamic model of Salmonella in liquid egg according to primary model and concrete secondary models. Making sure the initial bacterial count, we can calculate the bacterial count at any time and temperatures.It substitutes the growth dynamic model with minimum response dose 105cfu/ml of Salmonella poisoning.After clearing up,we got an equation of time about t.In other words ,it is shelflife predictive model.
We validated models in this research.the results were that prediction of growth rate and lag phase for Salmonella in pasteurized liquid whole egg were confirmed and shelflife was reliable.The application extension of predictive model was enlarged.
本实验从市售的鸡蛋中分离出17个可疑菌落,经分离鉴定,其中2株为沙门氏菌,且血清型均为O。从中国科学院微生物研究所购买的菌种编号为1.1552的沙门氏菌,它与分离出的沙门氏菌在杀菌液全蛋中的生长情况并无显著性差异,确定其为预测模型的研究对象。分别对沙门氏菌在营养肉汤培养基和杀菌液全蛋中的生长特性进行研究,确定其在两种营养基质中的最适生长温度、pH值及NaCl浓度。
选择Gompertz、Richards和Logistic三个模型拟合沙门氏菌在4℃、7℃、12℃、20℃、25℃、30℃、37℃条件下的生长数据。除4℃不能拟合S型曲线外,其余温度均能与S型曲线较好的拟合。经过相关系数和标准差的对比及模型参数表达意义和模型复杂性的比较,最终决定用Modified Gompertz模型(修正的Gompertz模型)拟合不同温度下沙门氏菌在杀菌液全蛋中的生长数据,建立一级模型。相关系数都在0.99以上,拟合度相当高。
根据一级模型得到不同温度下有实际意义的参数值,应用Belehradek的平方根模型分别建立生长速率平方根与温度、延滞期倒数平方根与温度之间关系的二级模型。两个模型的相关系数在0.98以上。可以通过平方根模型对各温度下的生长速率和延滞期进行预测,了解不同温度下沙门氏菌的生长情况。
对比4℃、12℃和25℃条件下沙门氏菌在杀菌液全蛋和液全蛋中的生长数据,进行显著性分析,P都大于0.05,说明沙门氏菌在两种基质中的生长情况并无显著性差异,沙门氏菌在巴氏杀菌杀菌液全蛋中的生长预测模型同样可应用于液全蛋中。
在模型的应用中,根据一级模型和具体的二级模型建立了沙门氏菌在杀菌液全蛋中生长的动力学模型,只要确定初始菌数,就可以计算出任何时间和温度下的沙门氏菌菌数。将沙门氏菌中毒的最低反应剂量105cfu/ml代入生长动力学模型,整理后,得到关于时间t的方程,即货架期预测模型。
本研究对模型进行验证,结果表明模型对沙门氏菌在杀菌液全蛋中生长速率和延滞期的预测是可信的,对货架期的预测也是合理可靠的,从而扩大了预测模型的应用范围。
Salmonella is a kind of food born pathogen that often causes human diseases.They are widespread in the nature. In kinds of food, egg products hold the highest detection rate of Salmonella.. China is the egg-producing country in the world.The production of egg products occupy a certain proportion.Salmonella contamination has seriously affected the quality and superiority of egg products in our country. In this paper, the growth characteristics of Salmonella were studied and establishing primary and secondary models in pasteurized liquid whole egg. The purpose is that we can predict Bacteria number changes of Salmonella quickly and accurately and take certain preventive measures timely, avoidimg risks and eliminating hazards.
Seventeen strains of suspicious microorganisms were separated from eggs sold in market. After isolation and identification,two of them were identified as Salmonella and serotypes were O. Salmonella,No. 1.1552,was bought from Institute of Microbiology Chinese Academy of Sciences.Its growth in pasteurized liquid whole egg was similaer with the strain separated from eggd.So,the one we bought was treated as the object of study of predictive models.
Growth characteristics of Salmonella were studied in pasteurized liquid whole egg and nutrient borth and the optimum growth temperature, pH value and NaCl concentration were ascertained.
We can choose Gompertz ,Richards and Logistic models to fit growth data of Salmonella at 4℃、7℃、12℃、20℃、25℃、30℃and 37℃.All of temperatures were able to fit S-shaped curves well except 4℃. After contrasting of coefficient correlation and standard error and comparison of model parameter meaning and model complexity, final decision was to use Modified Gompertz model fit growth data of Salmonella at different temperatures, establishing primary model. All correlation coefficients were above 0.99, high fitting degree.
According to meaningful parameter values obtained from primary models under different temperatures, secondary models were established about the square root of growth rate and temperature, the reciprocal square root of lag phase and temperature. The correlation coefficient of these two models were above 0.98.We can predict growth rate and lag phase under different temperatures by square root models and understand growth of Salmonella.
Comparing growth data of Salmonella in pasteurized liquid whole egg with liquid whole egg at 4℃,12℃and25℃,taking significant analysis,P all above 0.05,shows that there was no significant difference of growth of Salmonella in two nutrition matrixes. The growth predictive model of Salmonella can be applied in liquid whole egg as well as pasteurized liquid whole egg. In the application of the model,we have established growth dynamic model of Salmonella in liquid egg according to primary model and concrete secondary models. Making sure the initial bacterial count, we can calculate the bacterial count at any time and temperatures.It substitutes the growth dynamic model with minimum response dose 105cfu/ml of Salmonella poisoning.After clearing up,we got an equation of time about t.In other words ,it is shelflife predictive model.
We validated models in this research.the results were that prediction of growth rate and lag phase for Salmonella in pasteurized liquid whole egg were confirmed and shelflife was reliable.The application extension of predictive model was enlarged.
引文
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