草鱼片猪霍乱沙门氏菌生长的控制

为了有效控制生鱼片等生食食品携带致病菌的生长,比较了物理(超高压)、化学(双氧水)和生物(蛭弧菌BDM01)三种方法对草鱼片上接种的猪霍乱沙门氏菌进行消除和控制的效果,并对被处理鱼片进行了感官评定。结果表明,与对照组相比,三种方法对草鱼片猪霍乱沙门氏菌均有很好的控制作用(p<0.05);且蛭弧菌控制猪霍乱沙门氏菌的生物方法优于超高压和双氧水的物理、化学方法。与其他两种方法相比,蛭弧菌M01处理鱼片的生物方法能在较长时间内(48h)控制草鱼片猪霍乱沙门氏菌的增长,保持鱼片良好的感官状态。虽然在25℃保存/保鲜期间,生物处理组的猪霍乱沙门氏菌的初始浓度高于其他两种方法的处理组,但其增长受到更大的控制。结果表明,在受低度污染的鱼片保鲜中,蛭弧菌技术具有潜在的应用价值。

Growth control of Salmonella enterica Choleraesuis on grass carp fillets

In order to control the growth of pathogen on the uncooked or half - cooked food like sashimi,effectiveness and availability of physical(HPP),chemical(H2O2)and biological methods(Bdellovibrio bacteriovorus BDM01)were compared in controlling growth of Salmonella enterica Choleraesuis(S. Choleraesuis)on grass carp fillets. The results showed that all of the three methods caused a significantly reduction of this pathogenic bacterium(p<0. 05). In the lysis experiment,the effect of biological method was the best and the low - dose group. In the sensory assessment,biological method was better than physical and chemical methods in all the 48 hours and ensure sensory attribute of the fillets. During storage at 25℃,although with a higher original bacterium population than the other two methods,BDM01 performed better in controlling bacterial growth. The results indicated BALO(Bdellovibrio - and - like organisms)possessed potential application value in fillets storage with low contamination.