Wplyw srodkow konserwujacych na przezywalnosc Campylobacter jejuni w mielonym miesie wieprzowym

• Autorzy: Uradzinski J , Szteyn J.
• Języki publikacji: PL

Abstrakty

PL

Określono wpływ chlorku sodowego, azotynu sodowego, azotynu potasowego, askorbinianu sodowego i Horniny S oraz mieszaniny wymienionych związków, dodawanych do mielonego mięsa wieprzowego, na przeżywalność pięciu szczepów Campylobacter jejuni, wyizolowanych z przypadków zatruć pokarmowych u ludzi.

EN

Campylobacter jejuni strains: Pen 2, 3, 6, 10 and 20 isolated from the food-borne infections in humans were tested. Fresh ground pork samples supplemented with chemical preservatives: sodium chloride - 24000 mg/kg, sodium nitrite - 125 mg/kg, potassium nitrate - 500 mg/kg, sodium ascorbate - 300 mg/kg and polyphosphate (Hamine S) - 3000 mg/kg were contaminated by C. jejuni strains. Survival of C. jejuni in ground pork was determined immediate after the contamination and over a 2-d period at 4°C on Brucella agar (Difco) containing 10% horse blood, which were incubated 48 hrs at 42°C under microaerobic conditions (5% O2, 5% CO2 and 90% N2) Campylobacter jejuni was isolated from all tested samples at the iniciál inoculum 2,5 x 105 to 1,7x 108 cfu/l g of meat. It was proved that chemical preservatives, added to meat samples in concentration usually used in meat processing, were affected in differential way on thesurvival of different strains of C. jejuni. Campylobacter jejuni Pen 2 was resistant to all preservatives used in this studies. Campylobacter jejuni Pen 3 and Pen 10 were sensitive to sodium nitrite, and Pen 10 was sensitive also to sodium chloride, potassium nitrate and composition of all tested chemicals. Also, Campylobacter jejuni Pen 20 was sensitive to sodium chloride, but potassium nitrate, sodium ascorate and Hamine S stimulated growth of this strain.

Słowa kluczowe

PL

przezywalnosc bakterii; Hamina S; konserwanty; szczepy bakteryjne; zywnosc; azotyn potasu; mieso wieprzowe; zatrucia pokarmowe; askorbinian sodu; mieso; higiena zywnosci; chlorek sodu; azotyn sodu; mikroorganizmy; Campylobacter jejuni; mieso mielone; choroby ukladu pokarmowego

EN

bacterial survival; preservative; bacterial strain; food; potassium nitrite; pork; food poisoning; sodium ascorbate; meat; food hygiene; sodium chloride; sodium nitrite; microorganism; Campylobacter jejuni; minced meat; alimentary tract disease

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 1993
• Tom: 44
• Numer: 4
• Opis fizyczny: s.395-402,tab.,bibliogr.

Twórcy

autor

Uradzinski J

• Akademia Rolniczo-Techniczna, Olsztyn

autor

Szteyn J.