沙门菌在皮蛋中的定量生长状况分析  

Salmonella' s Growth Condition in Preserved Egg

作　　者：杨小蓉[1] 李莉[1] 颜雯雯[2] 黄玉兰[1] 雷高鹏[1] 徐耀方[1] 黄伟峰[1] 赵晋[1] 何树森[1] 罗隆泽[1] 

机构地区：[1]四川省疾病预防控制中心,成都610041 [2]资阳市疾病预防控制中心

出　　处：《预防医学情报杂志》2015年第8期592-594,共3页Journal of Preventive Medicine Information

基　　金：四川省卫生厅科研课题:编号:100438

摘　　要：目的了解不同血清型在皮蛋中生长状况以及定量生长情况,为定量风险评估和预防控制食源性疾病提供基础数据和科学依据。方法通过人工染菌的方法将3种血清型的10^2和10^5CFU的菌量分别注射入鸭蛋中,按照皮蛋的生产制作工艺制成皮蛋,在室温下储存,从存储1-227 d,分10次取出,通过菌落计数分析在皮蛋中生长状况。结果 3种血清型均能在皮蛋中生存和生长,不同浓度菌株进入皮蛋中24 h候后均能迅速生长至10^9。结论不同血清型均能在皮蛋中生长并长期存活。Objective To know the growth condition and the quantitative growth situation of different serotypes of Salmonella in preserved egg,and to provide basic data for quantitative risk assessment and prevention and control of foodborne disease. Methods Artificial methods was employed to contaminate different serotypes of Salmonella strains with amount of 10^2 and 10^5CFU in duck eggs,which were made into preserved eggs,stored at room temperature. During 1- 227 days＇ storage,the eggs were selected for 10 times and the colony counts were analyzed. Results Three serotypes of Salmonella could survive and grow in the preserved egg,strains with different concentrations could grow rapidly to 10^9 in 24 hours. Conclusion Different serotypes of Salmonella can grow and survive in the long- term in the preserved egg.

关 键 词：皮蛋 生长状况分析 

分 类 号：R155.5[医药卫生—营养与食品卫生学]