第四章-加工过程的安全性.ppt

Temperature affects microbial growth. Most bacteria found in foods grow best at 28 - 45°C. Some can grow rapidly at 20 - 25°C. Foods should never be kept in warm surroundings for more than one or two hours, although hot storage (> 60°) is safe for short periods. In the cold, bacteria multiply slowly. Chilling in the refrigerator (optimum 3°C; maximum 10°C) will prevent or slow the growth of microorganisms. A few can multiply under these conditions; in the freezer, most live but do not reproduce. Boiling and pasteurizing kills bacteria in a few minutes but it does not kill heat-resistant spores or destroy heat-resistant toxins. That is why cooked food should be eaten immediately. Here we can see a picture of the critical temperatures, showing that microorganisms grow within a specific temperature range known as danger zone. 温度影响微生物生长。大多数细菌在食品中的最适生长温度为28 ~ 45°C，有些细菌在20~25°C下能迅速生长。虽然高温(> 60°) 贮存短时期不影响产品的安全性，但是，千万不要将食品在温暖的环境中存放1或2小时。 在较冷的环境中，细菌繁殖迟缓。在冰箱中冷藏（最适温度为3°C ，最大温度为10°C ）能预防或减缓微生物生长。在这些条件下，仅少数微生物能够繁殖，在冷冻条件下，大多数活细胞不能再生。沸腾和巴氏杀菌能在几分钟内杀死细菌，但是却不能破坏有耐热性的孢子或毒素。这就是烹饪后食品应该立即食用的原因所在。 由临界温度图可知，微生物只能在特定的温度范围内生长，该范围又称为危险区域。 These microorganisms can grow at low temperatures, and chilling alone is not a good technology for prevention of their growth . 这些微生物能在低温下生长，因此，冷藏不是预防这些微生物生长的好方法。 Reduction of water activity is an important technology to control microbiological hazards. The underlying principle is that microorganisms need water to grow. In their natural state, many foodstuffs contain sufficient water to support the growth of microorganisms. By decreasing the amount of water in food or its availability to microorganisms, growth of microorganisms can be prevented. 减少水分活度是控制微生物危害的重要方法。其根本原理就是微生物生长需要水分。在自然状态下，许多食品原料都含有充分的水供微生物生长之需。减少食品中水分含量或微生物生长所需的有效水分，就能防止微生物生长。 The term ??water activity?? refers to the availability of water in a food, and should not be confused with water content; a food may have a high water content but if much of this water is bound by food components, it