摘要
近年来国内外已对小肠结肠炎耶尔森氏菌(下简称耶氏菌)进行了较为广泛的研究,但对受耶氏菌污染食品处理的研究甚少。我们选用过氧乙酸和漂白粉为消毒剂,测定其对肉类表面耶氏菌的消毒效果。
The killing effects of peracetic acid and solution of bleaching powder on Yersinia enterocolitica were examined in laboratory and applied to disinfection of meat surface contaminated with the bacteria. A 30-second exposure to 0.05% peracetic acid could kill completely the Yersinia in bacterial suspension(1.1×10~5 ～8.0×10~5/ml), but the concentration of the disinfectant must increase to 0.5% for disinfection of contaminated meat surface by spraying. The Yersinia in bacterial suspension(1.2×10~5～3×10~5/ml)could be killed by the supernatant of bleaching powder solution containing 500 mg/L available chlorine after exposure for 30 sec, but a bleaching powder supernatant containing 1000 mg/L available chlorine and 5-minute exposure were required for disinfection of contaminated meat surface by spraying. Since the bleaching powder supernatant causes change in color and taste of meat, it is advisable to use peracetic acid for such disinfection treatment.
