热-超声波联合对鼠伤寒沙门氏菌的杀菌效果研究

研究了32⁵2℃条件下,热处理以及热-超声波联合处理对鼠伤寒沙门氏菌的杀菌效果,分析了温度对热-超声波联合杀菌效果的影响。结果表明:32⁵2℃热处理杀菌效果远远达不到卫生标准;而热-超声波联合作用杀菌效果显著增强,在52℃下,190、380、570W分别处理40、30min和30min即可达到平板菌落计数法检测限;在热-超声波联合处理中,较低温度（32⁴7℃）对鼠伤寒沙门氏菌的杀菌效果贡献较小,杀菌效果主要取决于超声波作用;而致死温度（52℃）体现协同杀菌效应,增强杀菌效果,提高杀菌速率。 

Study on effect of temperature on inactivation of Salmonella typhimurium by thermosonication

Inactivation of Salmonella typhimurium by mild heat and thermosonication at 32 ~52℃,especially the effect of temperature on inactivation were investigated. Results showed that it did not meet safety standards as suspension exposed to mild heat at 32 ~ 52 ℃, while the log- reduction of S. typhimurium was significantly enhanced by thermosonication at the same temperature. The inactivation of S. typhimurium reaching the level of non- detectable limit were achieved when suspension were under 190 W for 40 min and under 380, 570 W for 30 min at 52 ℃, respectively. Mild heat exerted minimal inactivation effects on S. typhimurium during thermosonication treatment at lower temperature(32~47℃),and ultrasound was dominant. At lethal temperature of 52℃,the synergistic effects of ultrasound and mild heat existed,which enhanced inactivation efficacy and rates.