Abstract：
The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large-diameter whole-muscle products. The objective of this study was to compare the inhibitory effect of commercial dry vinegars (DVs) and cultured sugar-vinegar blends (CSVs) on Clostridium perfringens and Bacillus cereus in uncured beef and poultry products during extended cooling. Treatments (beef: 72-73% moisture, pH 6.2-6.3, 0.85-0.95% NaCl; turkey: 76-77% moisture, pH 6.5-6.7, 1.3-1.6% NaCl) included Controls without antimicrobials, and four DV and four CSV, each tested at 0.75 and 1.25%. Batches were inoculated with 2.5-log C. perfringens or B. cereus spores, vacuum-packaged, and cooked to 73 °C. Packages were cooled from 48.8 to 27 °C (Phase 1) in 3, 4, or 5 h; Phase 2 (27-12.8 °C) and Phase 3 (12.8-4 °C) were standardized for 5-h cooling each. Pathogens were enumerated on selective agar in triplicate samples assayed at precook, postcook, and at the end of Phase 1, 2, and 3 cooling. Experiments were conducted twice. B. cereus did not grow (<0.5-log increase) in any treatment when Phase 1 cooling was extended to 5 h. C. perfringens grew rapidly (2.5 to >4.5 log) in Control treatments when Phase 1 cooling was extended to ≥3 h. All 1.25% DV ingredients limited C. perfringens growth to ≤1-log when Phase 1 cooling was extended to 3 h but supported a >1-log increase when Phase 1 cooling was extended to 5 h. All 1.25% CSV inhibited growth under 3-h Phase 1 cooling; 1.25% CSV-A and ≥0.75% CSV-D inhibited growth in turkey during 5-h Phase 1 cooling, but inhibition with 1.25% CSV-C was inconsistent in beef. This study revealed that formulating uncured meats with 1.25% DV or certain CSV can extend Phase 1 cooling to 3 h. Although all ingredients inhibited growth when used at 0.75% or greater compared to a control, greater variability of inhibition was observed among CSV than for DV.
摘要：
2021年FSIS肉类和家禽产品稳定指南（附录B）选项1.2将未腌制肉类的第一阶段冷却从48.8-26.7°C限制为1小时。然而,在大直径全肌肉产品中实现这种时间限制是不切实际的。这项研究的目的是比较在长时间冷却期间，商业干醋（DV）和培养的糖醋混合物（CSV）对未腌制的牛肉和家禽产品中产气荚膜梭菌和蜡状芽孢杆菌的抑制作用。处理（牛肉：72-73％的水分，pH6.2-6.3，0.85-0.95％NaCl;火鸡：76-77％水分，pH6.5-6.7，1.3-1.6％NaCl）包括不含抗微生物剂的对照，四个DV和四个CSV,每个测试为0.75％和1.25％。分批接种2.5-log产气荚膜梭菌或蜡状芽孢杆菌孢子，真空包装,煮至73℃。在3、4或5小时内将包装从48.8-27°C(阶段1)冷却;将阶段2(27-12.8°C)和阶段3(12.8-4°C)标准化,各自冷却5小时。在预蒸煮时测定的一式三份样品中，在选择性琼脂上对病原体进行计数，后厨师，并且在阶段1、2和3冷却结束时。实验进行了两次。当阶段1冷却延长至5小时时,蜡状芽孢杆菌在任何处理中都不生长(<0.5-log增加)。当阶段1冷却延长至>3小时时,产气荚膜梭菌在对照处理中迅速生长(2.5至>4.5log)。当阶段1冷却延长至3小时时,所有1.25%DV成分将产气荚膜梭菌生长限制至<1-log,但当阶段1冷却延长至5小时时,支持>1-log的增加。在第1阶段3小时冷却下，所有1.25％CSV抑制了生长；在第1阶段5小时冷却期间，1.25％CSV-A和≥0.75％CSV-D抑制了火鸡的生长，但用1.25％CSV-C在牛肉中的抑制作用不一致。该研究表明,用1.25%DV或某些CSV配制未固化的肉类可以将阶段1冷却延长至3小时。尽管与对照相比，所有成分以0.75％或更高的浓度使用时都抑制了生长，与DV相比，在CSV中观察到更大的抑制变异性。
