您好，欢迎访问浙江省农业科学院 机构知识库！
浙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Modeling the Reduction of Salmonella spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China

文献类型： 外文期刊

作者： Xiao, Xingning 1 ; Wang, Wen 2 ; Zhang, Xibin 3 ; Zhang, Jianmin 5 ; Liao, Ming 5 ; Yang, Hua 2 ; Zhang, Qiaoyan 2 ; Rain 1 ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China

2.Zhejiang Acad Agr Sci, MOA Lab Qual & Safety Risk Assessment Agroprod Ha, State Key Lab Qual & Safety Agroprod, Inst Qual & Stand Agr Prod, Hangzhou 310021, Zhejiang, Peoples R China

3.Shandong Agr Univ, Coll Food Sci & Engn, Shandong 271018, Shandong, Peoples R China

4.New Hope Liuhe Co Ltd, Beijing 266000, Peoples R China

5.South China Agr Univ, Coll Vet Med, Guangzhou 510642, Guangdong, Peoples R China

6.Univ Arkansas, Dept Ind Engn, Fayetteville, AR 72701 USA

7.Univ Arkansas, Dept Biol & Agr Engn, Fayetteville, AR 72701 USA

关键词： poultry scalding; Salmonella reduction; probability distribution; Weibull model

期刊名称：MICROORGANISMS （ 影响因子：4.128； ）

ISSN： 2076-2607

年卷期： 2019 年 7 卷 6 期

页码：

收录情况： SCI

摘要： The objective of this study was to develop predictive models for describing the inoculated Salmonella reductions on chicken during the scalding process in China. Salmonella reductions on chicken breasts at a 100 s treatment were 1.12 +/- 0.07, 1.38 +/- 0.01, and 2.17 +/- 0.11 log CFU/g at scalding temperatures of 50, 60 and 70 degrees C, respectively. For chicken wingettes, 0.87 +/- 0.02, 0.99 +/- 0.14 and 1.11 +/- 0.17 log CFU/g reductions were obtained at 50, 60 and 70 degrees C after the 100 s treatment, respectively. Greater bacterial reductions were observed on chicken breasts than on chicken wingettes (p < 0.05). A logistic (-1.12, 0.06) distribution could describe the bacterial reductions on chicken breasts at 50-60 C. Weibull, exponential and log-linear models were compared for describing the bacterial reduction on chicken breasts at 70 degrees C and the Weibull model showed the best fit as indicated by the pseudo-R-2, root mean square error (RMSE) and standard error of prediction (SEP) values. For chicken wingettes, a logistic (-0.95, 0.07) distribution could be used to describe the bacterial reduction at 50-70 degrees C. The developed predictive models could provide parts of the input data for microbial risk assessment of the poultry supply chain in China.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：浙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台