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| 辐照对冷鲜熟制水饺微生物安全质量的影响 | |
| 引用本文： | 贾春凤,贾英民,郭亚萍,高美须,孙宝忠.辐照对冷鲜熟制水饺微生物安全质量的影响[J].核农学报,2005,19(5):367-370. |
| 作者姓名： | 贾春凤 贾英民 郭亚萍 高美须 孙宝忠 |
| 作者单位： | 1. 河北农业大学食品科技学院,河北,保定,071001 2. 内蒙古农业大学食品科技学院,内蒙古,呼和浩特,010018 3. 中国农业科学院农产品加工研究所,北京,100094 4. 中国农业科学院畜牧研究所,北京,100094 |
| 基金项目： | 国际原子能机构研究合同(编号11995) |
| 摘 要： | 本试验主要研究了辐照对冷鲜熟制水饺中可能存在的致病微生物肠炎沙门氏菌、金黄色葡萄球菌和李斯特菌存活状况的影响。研究发现,肠炎沙门氏菌、金黄色葡萄球菌、李斯特菌的D10值分别为0.31、0.44和0.45kGy。随着辐照剂量的增大和贮存期的延长,不同致病菌数量变化趋势存在差异。4kGy辐照可保障冷鲜熟制水饺中3种致病菌达到不得检出的要求。 |
| 关 键 词： | 水饺 辐照 致病微生物 |
| 文章编号： | 1000-8551（2005）05-367-04 |
| 收稿时间： | 2004-09-01 |
| 修稿时间： | 2004年9月1日 |
EFFECT OF IRRADIATION ON MICROBIOLOGICAL SAFETY OF CHILLED COOKED DUMPLING |
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| JIA Chun-feng,JIA Ying-min,GUO Ya-ping,GAO Mei-xu,SUN Bao-zhong.EFFECT OF IRRADIATION ON MICROBIOLOGICAL SAFETY OF CHILLED COOKED DUMPLING[J].Acta Agriculturae Nucleatae Sinica,2005,19(5):367-370. | |
| Authors: | JIA Chun-feng JIA Ying-min GUO Ya-ping GAO Mei-xu SUN Bao-zhong |
| Institution: | 1. College of Food Science and technology, Agriculture University of Hebei, Baoding, Hebei, 071001 ; 2. Inner Mongolia Agriculture University, College of Food Science and Technology, Huhot , Inner Mongolia, 010018 ; 3. Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences ( CAAS |
| Abstract: | Chinese Dumplings are popular ethnic prepared meal in China. The effects of irradiation on the survival of Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, which are possible pathogenic bacteria in the chilled and cooked dumpling with vacuum package, were studied. The results showed that the D_(10) values of Sal.enteritidis, Staph. aureus and L. monocytogenes were 0.31, 0.44 and 0.45kGy, respectively. After 4kGy irradiation, the hygienic and safe characters of the chilled and cooked dumpling were acceptable according to our national industrial standard. So the vacuum packaging and 4kGy irradiation treatment might insure the safety of the chilled and cooked dumpling. |
| Keywords: | the chilled and cooked dumpling irradiation pathogenic bacteria |
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