辐照与真空包装对即食肉制品中单增李斯特氏菌及腐败菌杀灭作用的研究

Studies on the effect of combined treatment of irradiation with vacuum packaging on ready-to-eat meat products comtaminated with Listeria monocytogenes and spoilage bacteria

通过模拟样品污染单增李斯特氏菌的方法 ,对 15 0件真空包装的烤鸭、烧鸡和熟肉制品进行了杀菌的辐照研究 ,结果表明 :当样品染菌量为 1 5× 10 3 ～ 2 3× 10 3 cfu g时 ,杀菌的最低辐照剂量为 2 5kGy ;单增李斯特氏菌模式株 5 40 0 4比分离株X2 0、G4、g2对辐照的低抗力强 ;还对 15 0件样品中的腐败菌作了辐照实验 ,其中杀灭烤鸭中的腐败微生物所需最低剂量为 10kGy,烤鸡为 15kGy ,熟肉制品为 2 0kGy。

Altogether one hundred and fifty samples of Beijing roast duck, roast chicken and cooked meat products inoculated with approximately 1.5×10 3-2.3×10 3cfu/g L.monocytogenes are packed under vacuum and are irradiated with 60Co radition at doses of 1.0,2.0, 2.5 and 3kGy. The results showed that L.monocytogenes in samples can be eliminated by a dose of 2.5 kGy. The resistance of the model strain 54004 to irradiation is stranger than three isolates (X20, G4 and g2). In addition, the spoilage bacteria in 150 samples of roast duck, roast chicken and cooked meat products can be killed at doses of 10,15 and 20 kGy , respectively.