供骨髓移植患者食用的无菌膳的制备和检测

Preparation and Detection of Aseptic Meals for Patients with Bone Marrow Transplantation

目的检测供骨髓移植患者食用的膳食在高温处理后细菌及主要营养素含量的变化。方法按照营养要求配制不同的治疗膳,120℃,30分钟高温处理后取样进行细菌学和营养素含量检测。结果高温处理后的膳食杂菌及大肠菌群均为阴性。蛋白质的平均保存率为85%,脂肪为93%,碳水化合物为96%,维生素B1为47.8%,维生素B2为39.5%,维生素C全部损失,铁的保存率为74.5%。结论供骨髓移植患者食用的无菌膳符合无菌要求,蛋白质和热量可满足机体需要,但维生素的保存率低,尤其是维生素C,宜从其他途径补充维生素。

Objective To detect the changes of bacteria and main nutrients of aseptic meals disinfected with high temperature for patients with bone marrow transplantation. Methods Various therapeutic meals were prepared according to the nutrition standards and then disinfected at 120℃ for 30 minutes. Samples were taken for detection of bacteria and nutrients. Results Both bacteria and E. coli in various aseptic meals were negative, and the preservation rates of protein, fat, carbohydrate, vitamine B1, vitamin B2, and vitamin C were 85%, 93%, 96%, 47.96%, 39.45%, and 0%, respectively. Conclusion Aseptic meals prepared according to the nutrition standards for patients with bone marrow transplantation meet the aseptic demands, and the energy and protein levels also meet the demands of these patient. However, the preservation rates of vitamin families are low, especially vitamin C.