1例真空包装卤鸭制品细菌污染的分析和工艺控制

Study on the Bacterial Contamination in a Vacuum-packed Spiced Duck Product and Its Process Control

[目的]对某企业生产的真空包装卤鸭制品进行微生物检测与分析。[方法]按国标方法对抽样产品进行菌落总数测定,运用聚合酶链式反应(PCR)技术扩增分离菌株16S rDNA序列并测序,序列比对后用邻位相连法构建进化树。[结果]产品中污染有耐热的巨大芽孢杆菌和不耐热的大肠杆菌、溶血性葡萄球菌等细菌。建立了SDS-酶裂解法提取卤鸭制品细菌总DNA,并分析致病菌。通过分析HACCP体系的关键控制点,给出了纠偏措施。[结论]试验结果为探索HACCP体系和现代生物学技术在传统卤制品加工行业中的应用提供了技术依据。

[Objective] The aim was to detect and analyze microorganisms in a vacuum-packed spiced duck product.[Method] The amount of the microorganism colonies was measured by the national standard criteria.The type strains were isolated and 16S rDNA genes from these strains were amplified by PCR.Then the PCR products were sequenced and multiple sequences alignment was performed.Finally a phylogenetic tree was constructed by neighbor-joining method.[Result] The duck products were contaminated by heat-resistant Bacillus megaterium,thermolabile Escherichia coli and Hemolytic staphylococcus.The bacterial DNA of spiced duck products was extracted by SDS-enzyme lysis method,and Escherichia coli O157 and Salmonella were detected.Then we used principles of HACCP system to find out the critical control points,and made measures for rectifying deviations.[Conclusion] The research offered technical reference for the application of HACCP system and biological techniques in the traditional production of spiced duck.