摘要
试验旨在探明0~4℃冷藏条件下,间隔24 h开封取用对巴氏杀菌蛋黄液中的微生物(菌落总数、大肠菌群、沙门菌、金黄色葡萄球菌、单核细胞增生李斯特菌、大肠埃希菌O_(157)∶H_(7)/NM)随储藏时间变化的影响。按照国标方法进行检测,检测结果参考GB 2749—2015《食品安全国家标准蛋与蛋制品》中的微生物限量进行判定。结果表明,蛋黄液的菌落总数和大肠菌群数量随储藏期时间延长变化显著(P<0.05),在储藏到120h时大肠菌群项目不合格。在储藏到120 h时沙门菌、金黄色葡萄球菌、单核细胞增生李斯特菌、大肠埃希菌O_(157)∶H_(7)/NM均为未检出/25 g。试验结果对蛋黄液在冷藏期间间隔24 h开封取用过程中的微生物安全风险监测有一定参考意义。
The study was in order to determine the effect of unsealing the egg yolk liquid once every 24 h under the cold storage condition(O-4℃)on the change of microorganisms(aerobic plate count,coliforms,Salmonella,Staphylococcus aureus,Listeria monocytogenes,Escherichia coli O_(157)∶H_(7)/NM)with storage time.Testing in the light of national standard,the test results were determined by reference according to the microbial limit of GB 27492015 National Standards for Food Safety Eggs and Egg Products.The results showed that the aerobic plate count and coliforms of egg yolk solution changed significantly with the extension of storage period(P<0.05),and the coliforms item was unqualified when it was stored for 120 h.Salmonella,Staphylococcus aureus,Listeria monocytogenes and Escherichia coli O_(157)∶H_(7)/NM were all undetected/25 g when it was stored for 120 h.The results provide a certain reference value for the microorganism safety risk monitoring of egg yolk liquid in the process of opening and taking it at an inerval of 24 h during cold storage.
作者
江林
杨颖
阳庆华
段庆梓
JIANG Lin;YANG Ying;YANG Qinghua;DUAN Qingzi(Chendu Institute of Food Inspection,Chengdu 610000)
出处
《食品工业》
CAS
2023年第3期198-202,共5页
The Food Industry
关键词
冷藏
蛋黄液
间隔24
h开封
微生物
安全风险
low temperature storage
egg yolk liquid
unsealing once every 24 h
microorganism
security risks
