金华火腿成熟过程中致病菌存活状况及理化指标变化的研究

Studies on the Changes of Physical-chemical Properties and the Survival of Staphylococcus Aureus and Salmonella during the Aging of Jinhua ham

研究了金华火腿成熟过程中理化指标的变化情况,结果表明:火腿在成熟过程中其水分含量、水分活度、pH值等不断降低,盐含量不断升高。对致病菌的研究表明:金黄色葡萄球菌、沙门氏菌等致病菌在火腿上不能生长,低水分活度是抑制它们存活及生长的主要因素。另外,低水分含量、高盐含量及乳酸菌和霉菌的生长对致病菌的存活也有一定的抑制作用。火腿成熟期间,菌落总数呈下降趋势。

Changes of physical-chemical properties and survival of S.aureus and Salmonella were studied during the aging of Jinhua ham. The results indicated that the moisture content, water activity and pH value decreased constantly while the NaC1 content increased during aging process. S.aureus and Salmonella were inoculated at the beginning of aging. The results showed that both S.aureus and Salmonella decreased rapidly in the first three weeks. It seems that both S.aureus and Salmonella cannot grow on the hams due to the quickly dropping of water activity and other factors like high NaCl content and low pH. Growth of lactic acid bacterial and moulds may also have the effects on inhibiting the growth of both pathogens. Total bacterial number showed the trend of decreasing.