热解糖梭菌致蘑菇罐头膨胀变质的实验分析 - 中国食品卫生杂志.pdf

监督管理 热解糖梭菌致蘑菇罐头膨胀变质的实验分析 马长利 　张志新 　郝子成 　边瑞岩 (滨州市疾病预防控制中心 ,山东 　滨州 　256618) 摘 　要 :为探讨罐头食品发生酸败变质的原因 ,对从膨胀酸败的软包装蘑菇罐头中分离出的嗜热 性厌氧芽孢菌进行了形态学 、生理生化鉴定 , 以及耐热 、耐酸 、毒理等特性的实验 。该菌为热解糖 梭菌 ,最适生长温度为 55 ℃,专性厌氧 ,按商业无菌检验常无法检出。在 55 ℃厌氧条件下能分解 多种糖产酸产气 ,故在含糖的罐头中可引起膨胀变质 ,无毒性但具有较强的酸败性 。实验结果提 示 ,罐头在加工过程中应严格进行杀菌 ,杀菌后 ,立即通风冷却 ,切忌堆放 ,尽快使温度降至 43 ℃以 下 ,保证达到商业无菌 。销往非热带地区的罐头也应进行 55 ℃保温实验 。 关键词 :梭菌属 ;食品保存 ;食品包装 ;细菌 ,厌氧 Study of strain of Clostridium thermosaccharolyticum isolated from deteriorated tinned mushroom MA Changli , ZHAN G Zhixin , HAO Zicheng , BIAN Ruiyan (Binzhou Municipal Center for Disease prevention and Control , Shandong Binzhou 256618 , China) Abstract : To research the cause of spoilage of tinned food , studies of the morphology , biology , biochemical heat - resistance , acid - resistance and toxicology of the thermobacillus isolated from a batch of spoiled tinned mushroom were conducted . The segregated thermobacillus was Clostridium thermosaccharoly ticum . The suitable condition for its growth was 55 ℃, and anaerobic . If accept commerial sterilization inspection method , the bacteria could not be detected . Under 55 ℃and anaerobic conditions , the bacteria could decompose many kinds of sugar , producing acids and gases. They were not toxic , but highly acidulous. The results of the studies indicate that the sterilization of tinned foods should be strictly executed , and cold down immediately to below 43 ℃, so as to ensure commercial sterilization . The products should be stored at a temperature below 35 ℃. And tested at 55 ℃before delivering even to non - tropical areas. Key word : Clostridium ; Food Preservation ; Food packag