不同温度下肠炎沙门氏菌在鸡蛋清和蛋黄中的生存特点.pdfVIP

3 3 Vol. 3 No. 3 2012 6 Journal of Food Safety and Quality Jun. , 2012 樊世杰, 郑江霞, 徐桂云* (, , , 100193) 摘 要: 目的 (SE)方法 , SE , SE-/SE 103 CFU/mL, 4 h/8 h SE-/, SE 结果 4 ℃SE , 20 ℃37 ℃SE , 39 ℃, 42 SE 结论 , SE 关键词: ; ; ; Survival characteristics of Salmonella Enteritidis in chicken egg albumen and yolk at different temperatures * FAN Shi-Jie, ZHENG Jiang-Xia, XU Gui-Yun (Department of Animal Genetics and Breeding, National Engineering Laboratory for Animal Breeding, MOA Key Laboratory of Animal Genetics and Breeding, China Agricultural University, Beijing 100193, China) ABSTRACT: Objective To study the Salmonella Enteritidis (SE) survival characteristics in chicken egg al- bumen and yolk at different temperatures. Methods Eggs were aseptically broken and the yolk and the albu- men were separated. The diluted culture of SE was respectively mixed with egg albumen and yolk to a concen- tration of approximately 103 CFU/mL. SE-albumen/yolk mixtures were incubated at different temperatures, and plated on BGS plates to determine the concentration of SE every 4 h/8 h, and the concentration curve of SE was made accordingly. Results SE multiplied slowly at 4 ℃ , and multiplied rapidly at 20 ℃ and 37 ℃ . The anti- bacterial action of the albumen component began to take effect at 39 ℃ . SE in egg albumen was quickly