Application And Mechanism Of Cinnamaldehyde In Safety Control Of Bacillus Cereus In Ready-to-eat Beef

Instant food has developed rapidly in recent years and is deeply loved by consumers,and its safety has attracted widespread attention.Bacillus cereus can produce spores,has strong resistance to unfavorable external environment,and is not easy to be killed.It is one of the most common microorganisms contaminating ready-to-eat food.It has a great impact on the shelf life and storage period of food,and it also affects the food industry.It has brought huge economic losses,and its safety control technolgy is of great significance in the processing of ready-to-eat food.This study took B.cereus in ready-to-eat beef as the experimental object,studied the inhibitory effect of natural antibacterial agent cinnamaldehyde on B.cereus and its mechanism,and explored the pollution law of B.cereus,which can improve the shelf life of food.Significance.The main findings are as follows:Research on the inhibitory effect of cinnamaldehyde on B.cereus at-18℃,4℃and 37℃,the results showed that the higher the concentration of cinnamaldehyde,the better the inhibitory effect on B.cereus,and the faster the decrease of the number of B.cereus.The resistance of B.cereus treated with starvation stress to natural cinnamaldehyde was significantly enhanced.The use of cinnamaldehyde inhibits the increase in the total number of colonies in ready-to-eat beef,increases the yellowness of the beef,and improves the hardness and chewiness of the beef.Combining the natural antibacterial agent cinnamaldehyde with heat sterilization technolgy can reduce the sterilization intensity to a certain extent and reduce the effect of sterilization methods on food quality.To study the thermal inactivation dynamics of cinnamaldehyde on B.cereus in ready-to-eat beef,set cinnamon The aldehyde concentration gradient is 0,0.1,0.5,and 1%,and the temperature is 55,60,65,and 70℃to predict the inactivation curve of B.cereus in ready-to-eat beef.The mathematical model is used for fitting,and the thermal inactivation one has been completed.Fitting of first-level model and second-level model.The accuracy(A_f),deviation(B_f)and root mean square error(RMSE)are used to test and analyze the predicted and measured values.The results show that the accuracy of polynomial model fitting is high.The heat inactivation law of B.cereus in ready-to-eat food can be predicted to a certain extent,and the heat sterilization effect of B.cereus in ready-to-eat food can be predicted according to the concentration and temperature of the antibacterial agent.The use of natural antibacterial agent cinnamaldehyde can reduce it to a certain extent.Sterilization strength,preservation of food quality and taste,this will provide a reference for how to improve the safety of ready-to-eat food production and processing.Using predictive microbial technolgy,the inhibitory effect of cinnamaldehyde on the growth of B.cereus spores in ready-to-eat beef and model prediction were studied,and the curve fitting was performed using IPMP software to obtain the primary Huang model.Through the model parameters SSE,MSE,RMSE and Residual Stdev,it can be judged that the fitting effect of the model is better,and a polynomial secondary model is established.From the experimental results,it can be seen that the greater the concentration of cinnamaldehyde,the longer the lag period of B.cereus Larger,the lower the maximum specific growth rate,the better the inhibitory effect on spore growth,which can extend the shelf life of ready-to-eat beef to a certain extent.Using transmission electron microscopy technolgy to study the effect of cinnamaldehyde on the morpholgy of B.cereus cells with the increase of time,the damage of cells treated with cinnamaldehyde for 10 hours is more serious than that with cinnamaldehyde for 5 hours,the content of the cells is greatly reduced,and the cell wall and The cell membrane is severely damaged.The morpholgical changes of B.cereus with 0.05%cinnamaldehyde were more serious than those with0.025%cinnamaldehyde.A large number of cells appeared cell wall,cell membrane damage and content outflow,and the cells appeared transparent.To some extent,it explains the antibacterial mechanism of cinnamaldehyde.Finally,through transcriptome sequencing technolgy,the difference in the transcriptional expression of the whole gene in the process of cinnamaldehyde inhibiting B.cereus was studied.Adding 0.025%cinnamaldehyde can significantly inhibit the growth of spores within 24 hours,and compare the difference in gene expression of spore growth between 0%and 0.005%cinnamaldehyde.