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目的:比较不同储藏温度对生菜表面沙门氏菌数量的影响。方法:测定生菜表面沙门氏菌在储藏温度4、16、25和33℃下的生长/衰亡数据，并建立细菌生长/衰亡模型。结果:冷藏(4℃)可抑制生菜表面沙门氏菌生长，其数量变化可用Logistic(0.30,0.09)分布描述。低温储藏(16℃)可在12 h内抑制细菌繁殖；而室温储藏(25、33℃)未见细菌增殖迟滞期，细菌繁殖速度快，风险较高。根据拟合参数和验证指标(adj-R2～0.98,1.66
Aims: This paper aims to compare the changes in the number of Salmonella on the surface of lettuce stored at different temperatures. Methods: A bacterial growth/inactivation model was established; and the growth/inactivation data of Salmonella on the surface of lettuce was measured at storage temperatures of 4, 16, 25 and 33 ℃. Results: The results showed that refrigeration(4 ℃) effectively inhibited Salmonella growth on lettuce surfaces. A Logistic distribution(0.30, 0.09) was suitable for describing Salmonella population dynamics at 4 ℃. At 16 ℃, bacterial proliferation was suppressed within the first 12 h. However, at 25 and 33 ℃, no lag phase in bacterial growth was observed; and rapid multiplication occurred, posing a significant food safety risk. Based on the fitted parameters and validation results(adj-R2>0.98,1.66
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基本信息:
中图分类号:TS255.1
引用信息:
[1]姚雪婷,刘思怡,肖兴宁,等.生菜储藏期沙门氏菌消长预测模型研究[J].中国计量大学学报,2025,36(02):321-328.
基金信息:
农业农村部农产品质量安全风险评估项目(No.14234017)
2025-05-15
2025
2025-06-16
2025-10-21
2025
1
2025-06-15
2025-06-15