2016年陕西省部分地市养殖场鲜鸡蛋微生物污染情况调查

Microbial contamination of fresh eggs in different areas of Shaanxi Province under different storage conditions

目的通过研究不同储存条件下新鲜鸡蛋蛋壳、蛋内容物中微生物污染变化情况,为延长鸡蛋的货架期、改善储存运输条件提供理论依据。方法依据GB 4789.2-2010、GB 4789.38-2012以及GB 4789.4-2010对陕西省3个地市12家养殖场的960枚新鲜鸡蛋进行卫生学和致病菌检测。结果 4℃保存条件下菌落总数变化不大,25℃保存条件下蛋壳菌落总数42 d左右达最大,14 d后蛋内容物中菌落总数开始快速生长,蛋壳蛋内容物中检出大肠埃希氏菌,但未检出沙门氏菌。结论新鲜鸡蛋宜4℃保存,货架期不宜超过42 d,保鲜期宜在两周以内。

Objective Through the study about the microbial contamination on eggshell and in egg contents under different conditions,we mean to see the change rules of egg microbial contamination,promote the methods to store and transport eggs finally. Methods According to GB 4789. 2-2010,GB 4789. 38-2012 and GB 4789. 4-2010,we have detected the hygienic index and pathogens about 960 pieces of fresh egg,12 farms of 3 cities in Shaanxi Province. Results Under the condition of 4 ℃,the total number of bacteria changed little. The total number of bacteria on egg shell stored at 25 ℃ reached the maximum about42 days. Under 25 ℃ the total bacterial count in the egg contents has grown rapidly after 14 days. The Escherichia coli has been detected,but the salmonella has not. Conclusion Keeping fresh eggs under 4 ℃ is better. The shelf life of fresh eggs is better not more than 42 days,freshing time is better in two weeks.