鸡蛋夏天保存过程中微生物变化比较研究

本研究探讨了鸡蛋在盛夏室内自然条件下,不同储存时间对鸡蛋微生物变化情况的影响。结果表明,鸡蛋外壳和内容物菌落总数随着存放时间(0～25d)延长呈上升趋势,变化范围分别在1.70×104～4.69×105CFU/g和0～9.5×107CFU/mL之间。鸡蛋外壳大肠菌群总数随着时间的延长先不断增加,在第15d检测时数目明显减少,第25d减少更加明显。鸡蛋蛋清和蛋黄混合物的大肠菌群总数在贮藏第1d至第4d并未检测出明显大肠菌群,从第8d随着时间的延长而不断增加,但增幅不大,第25d鸡蛋已完全变质,细菌菌落总数增幅较之前异常明显,多不可计。

The Study of Microorganisms Changes of Eggs Stored in Summer

The effect of different storage time on microorganisms changes of eggs which were stored indoor on natural conditions in summer was investigated in this study.The result showed that the total number of colonies both on the egg shells and in the contents of the eggs rose with the elongation of the storage time(0～25 d),the ranges were at 1.70×104～4.69×105 CFU/g and 0～9.5×107 CFU/mL respectively.The number of coliform bacteria on egg shells first increased with the time and reduced significantly from the 15th day,and then reduced more apparently from the 25th day.No coliform bacteria was detected in the mixture of egg whites and yolk from the 1st day to the 4th day and the total number of coliform bacteria was increasing from the 8th day,but the amplification was small.The eggs degenerated completely from the 25th day and the total number of bacterial colony was much more than before.