鲜切生菜清洗过程中肠炎沙门氏菌转移模型的建立  

Modelling the transfer of Salmonella enterica serovar enteritidis during washing of fresh-cut lettuce

作　　者：罗婵[1] 陈安均[1] 崔慧玲[1] 綦燕 刘猛[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2014年第2期145-150,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)(No.2012AA101606-03)

摘　　要：研究了肠炎沙门氏菌(Salmonella enterica serovar Enteritidis,SE)在鲜切生菜清洗过程中的转移并建立转移模型,选择NaClO及复合抑菌剂(250IU/mL nisin+0.15%柠檬酸+0.05%双乙酸钠,nisin-CA-SD)为清洗剂,对比二者在控制SE转移能力上的差异,考察幂函数与指数函数2种模型在清洗环境中的适用性。研究结果表明,随着清洗次数的增加,SE从接种生菜转移到未接种生菜上的数量逐渐减少;NaClO及复合抑菌剂均不能完全抑制SE在清洗过程中的转移,但复合抑菌剂更有助于抑制SE的交叉污染。清洗剂多次利用时,幂函数模型能更好地描述及预测SE的转移情况。The modeling of the transfer of Salmonella enterica serovar Enteritidis （SE） during washing operation of fresh-cut lettuce was investigated. NaCIO and multiple antibacterial agents （250IU/mL nisin ＋ 0. 15% Citric acid ＋ 0.05% Sodium diacetate, nisin-CA-SD） were chosen as sanitizing agents, and their different abilities in controlling the transfer of SE were compared. The applicability of power function and exponential function of the cleaning envi- ronment were also studied. The results showed that the counts of SE transferred from inoculated lettuce to un-inoeula- ted lettuce decreased when washing times increased. Both NaC10 and multiple antibacterial agents could not totally in- hibit the transfer of SE while washing. However, the use of multiple antibacterial agents helped to reduce cross-con- tamination of SE. Power function was appropriate to describe and predict the transfer of SE as sanitizing agents for re- peated washing.

关 键 词：肠炎沙门氏菌 鲜切生菜 清洗 转移模型 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]