有机酸对牛肉原料表面致病菌的清洗抑制研究  

Efficacy of Washing Beef Surface With Organic Acids for Pathogen Decontamination and Residual Growth Inhibition

作　　者：郭岩[1] 成玉梁[1] 姚卫蓉[1] 谢云飞[1] 钱和[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2015年第13期267-269,286,共4页Journal of Anhui Agricultural Sciences

基　　金：国家"十二五"科技支撑计划(2014BAD04B03)

摘　　要：[目的]筛选对牛肉原料表面致病菌经济有效的有机酸清洗方法。[方法]以降低接种牛肉原料表面致病菌残留量以及残留致病菌在4℃储藏期间生长抑制程度为指标,筛选出适宜的有机酸清洗剂种类及浓度。[结果]试验得出,1%乳酸对接种牛肉表面致病菌的清洗效果最好,1%乙酸对储藏期间残留致病菌的抑制效果最好。[结论]研究可为牛肉制品生产过程中原料致病菌的控制提供理论指导。[ Objective ] The paper aims to filter the cost effective organic acid cleaning method for pathogen on beef surface. [ Method ] We compared the decontamination and residual growth inhibition of 4 organic acids with different cOncentration and select the suitable type and concentration. [ Result ] 1% lactic acid is optimum for pathogen decontamination and 1% acetic acid is optimum for pathogen residues growth inhibition during the 4 ℃ storage condition. [ Conclusion] The research provides theoretical guidance for raw materials pathogen control during the production process.

关 键 词：致病菌 有机酸 牛肉原料 清洗 抑制 

分 类 号：S851.347.1[农业科学—预防兽医学]