富顺香辣酱生产环境食源性致病细菌的分析及溯源分析  

Analysis and Traceability Analysis of Food-borne Pathogenic Bacteria in the Production Environment of Fushun Spicy Sauce

作　　者：袁先铃 张洲铕 袁玉梅 王俊丁 雷鸣 YUAN Xianling;ZHANG Zhouyou;YUAN Yumei;WANG Junding;LEI Ming(College of Biological Engineering,Sichuan University of Science and Engineering,Zigong 643000,China;Sichuan Yuanda Group Fushun County Meile Food Limited Corporation,Zigong 643200,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]四川省远达集团富顺县美乐食品有限公司,四川自贡643200

出　　处：《食品工业科技》2021年第22期118-124,共7页Science and Technology of Food Industry

基　　金：四川省科技厅项目(2018SZ0349);四川省科技计划项目(2020YFN151)。

摘　　要：以菌落总数、肠杆菌科菌为监测指标,对富顺香辣酱生产环境进行动态监控,并对分离出的食源性致病细菌进行革兰氏染色、氧化酶实验、葡萄糖实验等生理生化鉴定和16S rDNA测序,最后通过构建系统发育树进行溯源分析。结果表明,生产人员和各车间中共鉴定出14株菌种,致病菌占13株,其中Agrobacterium tumefaciens为非致病菌;在设备表面未检出肠杆菌科菌;各车间空气中菌群密度由低到高为:罐装车间<调配车间<粉碎车间<原料库房。加工过程中空气菌群密度由生产前较低到生产过程中较高再随着生产结束逐渐降低。综上,通过溯源发现各车间和生产人员中分离出的菌与原料库房环境中的菌具有较高同源性,本研究为香辣酱生产环境的污染情况风险控制提供一定的科学依据。Based on the total number of bacterial colonies and Enterobacteriaceae as the monitoring indicators,the production environment of Fushun spicy sauce was dynamically monitored,and the food-borne pathogens bacteria were identified by Gram staining,oxidase experiment,glucose test and 16S rDNA sequencing.Finally,the phylogenetic tree was constructed for traceability analysis.The results showed that:A total of 14 strains were identified in the production staff and workshops,among which Agrobacterium tumefaciens were non-pathogenic bacteria and the other 13 strains were pathogenic bacteria.No Enterobacteriaceae bacteria were detected on the surface of the equipment.From low to high,the density of bacteria in the air of each workshop was:canning workshop<blending workshop<crushing workshop<raw material warehouse.During the processing process,the bacterial density in the air of the workshop changed from low before production to high in the production process and then gradually decreased with the ending of production.It was found that the bacteria isolated from each workshop and production staff had high homology with the bacteria in the environment of raw material warehouse through traceability.Overall,this study would provide a scientific basis for the pollution and risk control of spicy sauce production environment.

关 键 词：富顺香辣酱 食源性致病细菌 鉴定 肠杆菌科菌 溯源分析 生产环境 

分 类 号：TS264.2[轻工技术与工程—发酵工程]