次氯酸钠对肉鸡屠宰预冷清洗中沙门氏菌交叉污染的控制效果  

Effect of Sodium Hypochlorite on Preventing Cross-contamination of Salmonella on Broiler in Chilling Processes at Slaughter House

作　　者：肖兴宁 汪雯[1] 张巧艳[1] 张建民[3] 廖明[3] 杨华[1] 李延斌[2,4] XIAO Xing-ning;WANG Wen*;ZHANG Qiao-yan;ZHANG Jian-min;LIAO Ming;YANG Hua;LI Yan-bin(State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control,MOA Laboratory of Quality & Safety Risk Assessment for Agro-products( Hangzhou) ,Institute of Quality and Standard of Agricultural Products,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;College of Veterinary Medicine,South China Agricultural University,Guangzhou 510642,China;Department of Biological & Agricultural Engineering,University of Arkansas,Fayetteville 72701,USA)

机构地区：[1]浙江省农业科学院农产品质量标准研究所,农业农村部农产品质量安全风险评估实验室(杭州),浙江省植物有害生物防控省部共建国家重点实验室培育基地,浙江杭州310021 [2]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [3]华南农业大学兽医学院,广东广州510642 [4]阿肯色大学生物与农业工程系,阿肯色州费耶特维尔72701

出　　处：《食品工业科技》2019年第12期206-210,217,共6页Science and Technology of Food Industry

基　　金：浙江省重点研发项目(2015C02041);沃尔玛基金会(SA1703164)

摘　　要：为探究肉鸡屠宰预冷清洗环节添加次氯酸钠(NaClO)对沙门氏菌交叉污染的控制作用,模拟不同NaClO浓度(0~70 mg/L)和初始污染率(25%~100%)条件下3批次鸡肉预冷清洗过程,计算每批次鸡肉清洗后的沙门氏菌污染率及3批次鸡肉全部清洗后的总体污染率。结果显示,当预冷水中添加0,20,50和70 mg/L的NaClO时,3批次鸡肉全部清洗后沙门氏菌污染率分别为88.9%,38.9%,36.1%和36.1%,NaClO可有效控制交叉污染(p<0.05);NaClO浓度(50 mg/L时,清洗后的预冷水未有沙门氏菌检出,可减小交叉污染风险。色差分析未发现20~70 mg/L的NaClO清洗对鸡肉色泽的显著影响(p>0.05)。本研究可用于肉鸡屠宰预冷清洗环节沙门氏菌污染率控制,为微生物定量风险评估提供重要信息。The purpose of this study was to investigate the effect of sodium hypochlorite(NaClO)on preventing the Salmonella cross-contamination in broiler chilling process. Three batches of chicken samples were washed consecutively at different NaClO concentration(0~70 mg/L)and initial pre-chill prevalence(25%~100%). The post-chill prevalence of each batch and total chicken samples were determined respectively. The results showed that the post-chill prevalence of Salmonella on total chicken samples were 88.9%,38.9%,36.1% and 36.1% when the NaClO concentration in chilling water were 0,20,50 and 70 mg/L,respectively,indicating that the chlorinated water could reduce the Salmonella cross-contamination effectively(p<0.05). When the NaClO concentration was 50 mg/L,no Salmonella survivor in chilling water was detected,which could prevent the cross-contamination. Color analysis showed that there was no significant adverse effect on sample color with the treatments of 20~70 mg/L NaClO washing(p>0.05). This study could provide useful information for preventing Salmonella cross-contamination in broiler chilling process at slaughter house,and quantitative microbial risk assessment as well.

关 键 词：次氯酸钠 肉鸡 交叉污染 沙门氏菌 污染率 预冷清洗 

分 类 号：TS201.6[轻工技术与工程—食品科学]