冷冻调理肉制品加工过程中单增李斯特菌的检测与控制  

The Inspection and Control of Listeria monocytogenes in Process of Frozen Recuperates Meat Products

作　　者：朱英莲[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品工业》2015年第9期70-72,共3页The Food Industry

基　　金：国家教育部高等学校特色专业建设项目(TS10943);山东省高等教育名校建设工程项目--以培养应用型人才为目标<食品卫生检验>教学内容与教学方法的改革与探索(XJG2013088);青岛农业大学应用型人才培养特色名校建设校级精品课程建设<食品卫生检验>(XJP2013043)

摘　　要：针对某一批受单核细胞增生李斯特氏菌污染的冷冻调理鸡肉制品整个加工过程进行了检测,以此确定单增李斯特菌的最适关键控制点。对三种培养基及Mini VIDAS检出的阳性率进行比较,表明Mini VIDAS检出率最高,其次是显色培养基,然后是PALCAM琼脂培养基,但差别不大。检测结果显示产品加工中滚揉、静腌、速冻过程中均检出单增李斯特菌,环境中多处都检测出单增李斯特菌。最终确定滚揉、静腌及速冻均是产品加工过程的关键控制点。若要提高产品的安全性与合格率,必须加强对各个关键加工环节的控制,并提高对环境要求的标准。Listeria monocytogenes polluted in the process of frozen chicken products was detected to determine the key control point. The comparative analysis of test results showed that the highest positive rate was the technique of Mini VIDAS, the second was color medium and the last was PALCAM medium. The test result showed that Listeria monocytogenes was detected in tumbling, salting and quick-frozen process. Listeria monocytogenes was detected in many environmental samples. So tumbling, salting and quick-frozen were all determined as key control points. To improve the qualified rate of frozen recuperates meat products, the control of key processing points must be strengthened and the environmental standards should be improved.

关 键 词：冷冻调理肉制品 单增李斯特菌 检测与控制 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]