金黄色葡萄球菌在广式烧腊制品中生长与控制的研究

选用广式烧腊制品为研究对象，探究了不同因素对金黄色葡萄球菌（Staphylococcus aureus）在广式烧腊制品的生长的影响。 研究了在37 ℃及10 ℃条件下，不同pH以及含盐量对叉烧、烧鹅、烧鸭液体培养基中金黄色葡萄球菌生长的影响，并探讨了不同灭菌 方式对于叉烧、烧鸭以及烧鹅中金黄色葡萄球菌的灭菌效果。 结果显示，在37 ℃条件下，金黄色葡萄球菌在pH 3.0～10.0范围内、含盐 量≤15.0%时生长；在10 ℃条件下，金黄色葡萄球菌在pH 5.0～9.0的范围内、含盐量≤5.0%时生长。 115 ℃、20 min高压灭菌可对叉烧、 烧鹅、烧鸭三类样品中含105 CFU/g、104 CFU/g及103 CFU/g的金黄色葡萄球菌彻底灭菌。

Growth and control of Staphylococcus aureus in Cantonese barbecue

Using Cantonese barbecue as research object, effects of different factors on the growth of Staphylococcus aureus in Cantonese barbecue were explored. Effects of different pH values and salt contents on the growth of S. aureus in liquid media of char siu, roast goose and roast duck were studied at 37 ℃ and 10 ℃, and effects of different sterilization methods on sterilization effect of S. aureus in char siu, roast goose and roast duck were discussed. The results showed that S. aureus could grow with pH 3.0-10.0 and salt content less than 15.0% at 37 ℃, and S. aureus could grow with pH 5.0-9.0 and salt content less than 5.0% at 10 ℃. Char siu, roast goose and roast duck with 105 CFU/g, 104 CFU/g and 103 CFU/g S. aureus could be completely sterilized by high pressure sterilization at 115 ℃ for 20 min.