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为探求肉鸡屠宰过程中,酸化亚氯酸钠(ASC)对冰鲜鸡肉中主要致病菌的致死效果和致死模型,研究了不同ASC条件组合处理对沙门氏菌和单增李斯特菌的致死效果;运用3种模型拟合不同条件ASC对鸡肉中这两种致病菌的致死规律,结果表明:ASC的浓度越高,酸性程度越大,其对致病菌的致死效果越强。在pH 2.5的条件下DoseResp曲线能准确地模拟ASC对这两种致病菌的致死效果。在pH 3.5和6.0条件下,Logistic曲线能准确描述这两种致病菌的死亡规律。
In order to explore the lethal effect and lethality model of acidified sodium chlorite (ASC) on the main pathogenic bacteria in chilled chicken in the process of slaughtering broilers, the lethal effect of combination of different ASC conditions on Salmonella and Listeria monocytogenes was studied. Three kinds of models were used to fit the lethal rule of ASC on chicken two kinds of pathogenic bacteria. The results showed that the higher the concentration of ASC, the greater the degree of acidity, the stronger the lethal effect on pathogens. The DoseResp curve accurately simulates the lethal effect of ASC on these two pathogens at pH 2.5. At pH 3.5 and 6.0, the Logistic curve accurately describes the death pattern of these two pathogenic bacteria.