热损伤肠炎沙门氏菌的修复方法研究  

Recovery of Heat-injured Salmonella enteritidis

作　　者：曾庆梅[1] 张冬冬[1] 韩抒[1] 司文攻[1] 李志强[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2009年第23期233-236,共4页Food Science

基　　金：国家自然科学基金项目(30871739;30571304);安徽省教育厅重点科研项目(KJ2007A099)

摘　　要：目的:为了准确检测食品加热灭菌后肠炎沙门氏菌的含量,避免对亚致死状态的热损伤菌的漏检。方法:研究不同介质、温度、时间对热损伤肠炎沙门氏菌的修复的影响,筛选最佳介质、修复温度、修复时间,以建立修复方法。结果:各种介质、修复温度、修复时间对热损伤肠炎沙门氏菌修复作用差异显著。结论:最佳修复条件为营养肉汤37℃下修复2h。Factors involved in the recovery of heat-injured Salmonella enteritidis, including the medium, recovery temperature and time were studied. Results showed recovery of Salmonella enteritidis was significantly affected by the above factors, and the best recovery method was that the heat-injured Salmonella enteritidis was incubated in nutrient broth for 2 h at 37 ℃.

关 键 词：亚致死 热损伤 肠炎沙门氏菌 修复 

分 类 号：R155.5[医药卫生—营养与食品卫生学]