温度生长预测模型在大肠杆菌O157:H7控制中的应用  

Use of Predicting Models for Escherichia coli O157:H7 Growth on Different Temperatures in Pathogen Control

作　　者：朱英莲[1] 李远钊 张培正[3] 周广文[3] 田霞[4] 

机构地区：[1]莱阳农学院食品科学与工程学院,山东青岛266109 [2]山东省烟台出入境检验检疫局,山东烟台264000 [3]云南农业大学食品科技学院,云南昆明650201 [4]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科学》2007年第3期183-187,共5页Food Science

基　　金：国家"十五"重大科技专项(2001BA804A29)

摘　　要：大肠杆菌O157:H7是严重危害人类健康的肠道致病菌。本实验研究了该菌在温度、pH、NaCl浓度影响下的生长繁殖规律,确定了大肠杆菌O157:H7的最适生长条件。建立了在pH、NaCl浓度最佳情况下鸡肉和肉汤中该菌的温度生长预测模型。以模型为依据,提出了出口分割鸡肉中控制大肠杆菌O157:H7的措施。Escherichia coli O157：H7 inhabited by the intestines of human beings induces intestinal disease that endangers the human health. The article studied effects of temperature, pH and sodium chloride concentration on the growth kinetics of Escherichia coli O157：H7 in broth. The optimal growth conditions were thereby determined. Predicting models for growth of the pathogen on different temperatures in nutritional broth for export chicken were developed. According to these models, some measures to control the pathogen in export chicken are presented.

关 键 词：大肠杆菌O157:H7 预测模型 温度 控制措施 

分 类 号：Q935[生物学—微生物学]