解冻猪肉的有害菌鉴定及其再生长研究

Identification and Regrowth of Harmful Bacteria in Thawed Pork

采用选择性培养基对-18℃冻藏5d后解冻的猪肉中有害菌进行计数,并对各选择性培养基上的典型菌落进行分离纯化和初步鉴定,进而对各种有害菌在4、0、-5℃的再生长进行研究。结果表明假单胞菌属、热死环丝菌、肠杆菌科是解冻猪肉中存在的优势有害菌。在4℃和0℃贮藏的过程中各有害菌均有增长,假单胞菌和热死环丝菌增长最快,菌数最多;-5℃贮藏过程有害菌增长缓慢,甚至有所减少。

Pork that had been stored for 15 days at-18 ℃ was thawed to count harmful bacteria using different selective culture media,typical colonies growing on culture medium plates were separated and preliminarily identified,and an investigation into the regrowth of various harmful bacteria was carried out at 4,0 or-5 ℃. It was found that the dominant harmful bacteria in thawed pork were Pseudomonas spp.,Brochothrix thermosphacta,Enterbacteriaceae. Each harmful bacterium could grow at 4 or 0 ℃ of storage temperature. Further studies showed that Pseudomonas spp. and Brochothrix thermosphacta grew faster than others,with more colony forming units （CFU） observed. While most of the harmful bacteria grew slower at-5 ℃,and even decreased to some extent.