鲜切黄瓜食用卫生指标菌的分离、识别及控制措施  

The recognition and control measures of the E.coil on fresh-cut cucumber

作　　者：裴倩如 朱本忠[1] 田慧琴[1] 翟百强[1] 李珊[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2015年第7期304-308,共5页Food Science and Technology

基　　金：国家高技术研究发展计划"863计划"课题(2012AA101006);"十二五"农村领域国家科技计划课题(2012BAD38B02-04)

摘　　要：针对鲜切黄瓜食用卫生指标菌,主要指埃希氏大肠杆菌E.coli的Uid A序列设计特异性引物,以鲜切黄瓜中分离的疑似埃希氏大肠杆菌DNA为模板,利用PCR反应进行基因克隆,并将所得的目的片段进行测序后,确定为埃希氏大肠杆菌。对鲜切黄瓜采取普通清洗、次氯酸钠溶液清洗、清洗+包膜处理、清洗+气调处理。结果表明,次氯酸钠溶液清洗可在短期内达到非常好的效果,在较长时间的贮藏期内,清洗+包膜处理、清洗+气调处理处理效果较优。It was designed the specific primers based on the Uid A sequence of the E.coil on cucumber,and the DNA template for gene cloning is the DNA of suspected E.coil that separated from fresh-cut cucumber.The DNA sequence analyzing identified the gene cloning production as the sequence of the Uid A sequence of fresh-cut cucumber.Processing the fresh-cut cucumber by regular washing,sodium hypochlorite solution washing,washing＋coated,washing＋air treatment.The results showed that sodium hypochlorite solution cleaning can achieve very good effect in the short term,in the long storage period,cleaning＋coated processing,cleaning＋air treatment processing have a better effect.

关 键 词：黄瓜 埃希氏大肠杆菌 基因克隆 控制措施 

分 类 号：TS207.4[轻工技术与工程—食品科学]