青岛市售双壳贝类大肠菌群/大肠杆菌检出水平与当地气温的相关性  

Correlation between coliform /E.coli contamination levels in shellfishes on Qingdao market and the local temperature

作　　者：武娟[1] 张祺[1] 李丹[2] 曹斌斌[1] 左涛[1] 薛长湖[1] 唐庆娟[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]根特大学食品质量与安全系

出　　处：《食品工业科技》2014年第17期147-150,155,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31101281;31071525);"泰山学者"建设工程专项经费;长江学者和创新团队发展计划资助(IRT1188);JOINT SINO-BELGIAN PROJECT ONDETECTION OF INFECTIOUS NOROVIRUSES INSHELLFISH AND ANTI-VIRAL POTENTIAL STUDY OFSEAFOOD(BL/02/C57)

摘　　要：大肠杆菌作为各种食品的粪源性污染细菌学指标,是国际上公认的卫生检测指示菌。本研究采用3M PetrifilmTM测试法,快速检测青岛市场上三种常见双壳贝类的大肠菌群/大肠杆菌水平,并用斯皮尔曼等级相关系数评价大肠菌群/大肠杆菌与当地气温变化的相关性。研究结果表明,青岛市售双壳贝类中大肠菌群/大肠杆菌的检出具有温度依赖性,其检出水平与当地气温变化呈正相关关系,斯皮尔曼等级相关系数分别为ρ=0.481、ρ=0.712。本研究提示在当地气温较高时,贝类受到大肠菌群/大肠杆菌污染情况比较严重,需对贝类产品的贮藏运输及质量控制予以高度重视。E. coil, the bacteriological indicator of fecal-borne contamination in foods, is accepted as indicator bacteria in health testing all over the world.To detect the contamination levels of coliform/E.coil in three common shellfishes on Qingdao market,3M PetrifilmTM test was performed.The correlation between coliform, E.coli and local temperature was demonstrated by spearman rank correlation coefficient.Spearman rank correlation coefficient was 0.481,0.212 respectively, which showed the positive correlation between coliform/E, coil in bivalve and the local temperature.This study suggested that the storage,transport and quality control of shellfish should be given great attention when the local temperature was high.

关 键 词：双壳贝类 大肠菌群 大肠杆菌 温度 斯皮尔曼等级相关系数 

分 类 号：TS207.4[轻工技术与工程—食品科学]