乳粉中阪崎肠杆菌耐热性的研究  

Milk powder in enterobacteriaceae zanretsuken came through heat resistant research

作　　者：曾维扬[1] 

机构地区：[1]福建出入境检验检疫局技术中心,福州350002

出　　处：《福建畜牧兽医》2011年第5期11-13,共3页Fujian Journal of Animal Husbandry and Veterinary medicine

摘　　要：长期以来,在食用食品前进行热处理一直被认为是降低食品中食源性致病菌风险的一个重要手段,但是目前国内对阪崎肠杆菌方面的研究还较少。文中主要从阪崎肠杆菌的培养、分离纯化、耐热性方面着手,重点研究阪崎肠杆菌的热耐受情况,为在食用前能有效地进行热处理以降低该菌的感染风险奠定良好的试验基础,并能够带来极大的社会与经济效益。For a long time,in the edible food by heat treatment before has long been considered a lower risk of food pathogenic microbes in food one of the important means,but at present domestic to enterobacteriaceae proposal came through the research of this aspect is still less.This thesis mainly from came through the training of listed enterbacteriaceae and purification,heat resistance to the key research proposal came through the heat tolerance enterobacteriaceae,for in edible can effectively before heat treatment to reduce the risk of infection was laid a good foundation,and the test can bring great social and economic benefits.

关 键 词：阪崎肠杆菌 培养 分离纯化 耐热性 

分 类 号：R155.5[医药卫生—营养与食品卫生学]