磷酸三钠淋洗法去除肉鸡表面细菌效果比较

Research on bacteria removing efficacy by the method of trisodium phosphate leaching on the surface of broilers

通过比较1%、5%和10%三个浓度的TSP的除菌效果,确定10%为TSP的最佳作用浓度。比较10%TSP和100mg/L氯水对沙门氏菌和金黄色葡萄球菌的去除效果,表明10%TSP和100mg/L氯水对两种测试菌的除菌效果与对照组相比都有显著性差异;10%TSP对金黄色葡萄球菌除菌效果明显好于100mg/L氯水,两者的除菌效果之间存在显著差异;对于沙门氏菌,10%TSP的除菌效果虽然比100mg/L氯水的除菌效果好,但两者之间没有显著差异。比较10%TSP和100mg/L氯水两种处理方法对冰鲜鸡货架寿命的影响,表明用10%TSP能有效的降低细菌总数的量,并比氯水保持时间长,从而延长产品的货架寿命。

By the comparison of three different TSP concentration among 1%,5% and 10% in the removing efficacy to Salmonella and Staphylococcus aureus,10% TSP was recognized as the best working concentration.Besides,compared the removing efficacy of 10% TSP and 100mg/L chlorine water treatment to Salmonella and Staphylococcus aureus,10% TSP and 100mg/L chlorine water treatment groups were found to be significantly better than the control group.While the efficacy of 10%TSP treatment to Staphylococcus aureus was better and significantly different from 100mg/L chlorine water;10%TSP treatment to Salmonella was better than 100mg/L chlorine water but not significantly different.Furthermore,by comparing 10% TSP with 100mg/L chlorine water to the effect on shelf-life,10%TSP treatment showed better efficacy than 100mg/L chlorine water on reducing total bacterial count and retentivity,consequently could prolong the shelf-life of the production.