航空配餐微生物生长影响因素交互作用的研究

Study on Interaction between Growth Factors of Microbe on Flight Catering

[目的]研究理化和微生物因素影响航空配餐微生物生长的交互作用。[方法]选用猪肉冷荤作为研究食品，大肠埃希菌、金黄色葡萄球菌和猪肉冷荤本底菌群作为研究微生物，无菌猪肉染有不同浓度组合的研究微生物，检测在不同质量分数的氯化钠（0．9％、2％和4％）和不同温度（10℃、15℃、20℃和25℃）水平下，储存2～27h微生物生长繁殖结果，应用多元线性回归和响应面方法进行单因素和交互作用分析。[结果]单因素分析中温度、时间和起始数量对微生物生长影响显著（P〈0．01），响应面分析结果：显示温度和时间对3种研究微生物均存在显著正交互作用（P〈0．01）；温度和大肠埃希菌如、时间和大肠埃希菌to对大肠埃希菌生长存在显著正交互作用（P〈0．01）；温度和氯化钠对金黄色葡萄球菌存在显著负交互作用（P〈0．01）；温度和氯化钠、氯化钠和本底菌群t。对本底菌群存在负交互作用（P〈0．01）。[结论]温度和时间显著影响航空配餐微生物生长且存在协同作用，应作为航空配餐生产储存首要控制环节；较低水平的研究微生物间无显著交互作用。

Objective To study interaction between physical-chemical factors and microbiological factors which impact microbe growth on flight catering. Method Choose pork as sample food, Bacillus coli, Staphylococcus aureus and background microflora of pork as target microbes. Add combinations of target microbe of different levels to sterilized pork, under different sodium chloride （0.9% -4%）and temperature （10-25℃）, to find out the final microbe after 2-27 hours storage. Single factor impact and interaction were analyzed with multiple linear regression and response surface methodology. Result Temperature, time and initial microbe count impact microbe growth significantly in single factorial analysis（P〈 0.01 ）. Response surface methodology analysis reveals that there was positive interaction between temperature and time on three target microbes （P 〈 0.01）.Positive interaction between temperature and Bacillus coli initial count was found, so does interaction between time and Bacillus coli initial count （P 〈 0.01）.Time and sodium chloride has negative interaction on growth of Staphylococcus aureus （P〈 0.01 ）.Time and sodium chloride, sodium chloride and initial count of Staphylococcus aureus have negative interaction on background microflora growth （P〈 0.01）. Conclusion Temperature and time which act as positive interaction significantly impact microbe growth on flight catering, and should be controlled primarily in the course of production and storage . There is no obvious interaction between target microbes with low level count.