泡椒凤爪微生物污染来源及辐照杀菌效果的研究

Microbial Survey during Preparation Processing and Irradiation Sterilization Effect of Pickled Chicken's Feet

研究了泡椒凤爪生产流程中微生物污染来源、60Co-γ射线辐照杀菌效果、及不同剂量处理的产品在不同温度下微生物繁殖情况。结果表明:泡椒凤爪微生物污染主要途径是泡制和包装环节,这是产品卫生质量控制的关键控制点;60Co-γ射线对产品中微生物有很好的杀灭作用,能显著延长产品的保质期,辐照剂量为6 kGy时,产品在30℃、20℃、10℃温度条件下保藏,保质期比对照分别延长了53 d、120 d和180 d。

It was studied on microbial contamination source in production process of pickled chicken legs, ^60 Co-ray irra- diation sterilization effects, and different doses of processing products in different temperature microorganism reproduction curve. Results showed that the major microbial contamination of pickled chicken legs is in the brewing and packa- ging processes, which is the critical control point of the sanitary quality control.^ 60Co-ray has good germicidal effect on microorganisms in the product, which can significantly extend the shelf-life of the product, shelf life of the product were more extended for 53 d, 120 d and 180 d than control samples at 30 degrees,20 degrees, 10 degrees temperature preservation, when irradiation dose was 6 kGy.