次氯酸钠对肉鸡屠宰预冷清洗中沙门氏菌交叉污染的控制效果

肖兴宁; 汪雯; 张巧艳; 张建民; 廖明; 杨华; 李延斌

doi:10.13386/j.issn1002-0306.2019.12.033

次氯酸钠对肉鸡屠宰预冷清洗中沙门氏菌交叉污染的控制效果

肖兴宁^1,2,
汪雯^1,,
张巧艳¹,
张建民³,
廖明³,
杨华¹,
李延斌^2,4,

1. 浙江省农业科学院农产品质量标准研究所, 农业农村部农产品质量安全风险评估实验室(杭州), 浙江省植物有害生物防控省部共建国家重点实验室培育基地, 浙江杭州 310021;
2. 浙江大学生物系统工程与食品科学学院, 浙江杭州 310058;
3. 华南农业大学兽医学院, 广东广州 510642;
4. 阿肯色大学生物与农业工程系, 阿肯色州费耶特维尔 72701

基金项目:

沃尔玛基金会(SA1703164)。

浙江省重点研发项目(2015C02041)

详细信息

作者简介:
肖兴宁(1991-),女,博士研究生,主要从事预测微生物学与风险评估的研究,E-mail:xingningxiao@126.com。

通讯作者:
汪雯(1986-),女,博士,副研究员,主要从事预测微生物学与风险评估的研究,E-mail:ww_hi1018@163.com

李延斌(1955-),男,博士,教授,主要从事生物传感与生物模型研究,E-mail:yanbinli@zju.edu.cn。

中图分类号: TS201.6
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出版历程
- 收稿日期: 2018-09-17
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-06-14

Effect of Sodium Hypochlorite on Preventing Cross-contamination of Salmonella on Broiler in Chilling Processes at Slaughter House

1. State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products(Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
3. College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China;
4. Department of Biological & Agricultural Engineering, University of Arkansas, Fayetteville 72701, USA

摘要

摘要: 为探究肉鸡屠宰预冷清洗环节添加次氯酸钠(NaClO)对沙门氏菌交叉污染的控制作用,模拟不同NaClO浓度(0~70 mg/L)和初始污染率(25%~100%)条件下3批次鸡肉预冷清洗过程,计算每批次鸡肉清洗后的沙门氏菌污染率及3批次鸡肉全部清洗后的总体污染率。结果显示,当预冷水中添加0,20,50和70 mg/L的NaClO时,3批次鸡肉全部清洗后沙门氏菌污染率分别为88.9%,38.9%,36.1%和36.1%,NaClO可有效控制交叉污染(p<0.05);NaClO浓度(50 mg/L时,清洗后的预冷水未有沙门氏菌检出,可减小交叉污染风险。色差分析未发现20~70 mg/L的NaClO清洗对鸡肉色泽的显著影响(p>0.05)。本研究可用于肉鸡屠宰预冷清洗环节沙门氏菌污染率控制,为微生物定量风险评估提供重要信息。
- 次氯酸钠 /
- 肉鸡 /
- 交叉污染 /
- 沙门氏菌 /
- 污染率 /
- 预冷清洗
Abstract: The purpose of this study was to investigate the effect of sodium hypochlorite(NaClO)on preventing the Salmonella cross-contamination in broiler chilling process. Three batches of chicken samples were washed consecutively at different NaClO concentration(0~70 mg/L)and initial pre-chill prevalence(25%~100%). The post-chill prevalence of each batch and total chicken samples were determined respectively. The results showed that the post-chill prevalence of Salmonella on total chicken samples were 88.9%,38.9%,36.1% and 36.1% when the NaClO concentration in chilling water were 0,20,50 and 70 mg/L,respectively,indicating that the chlorinated water could reduce the Salmonella cross-contamination effectively(p<0.05). When the NaClO concentration was 50 mg/L,no Salmonella survivor in chilling water was detected,which could prevent the cross-contamination. Color analysis showed that there was no significant adverse effect on sample color with the treatments of 20~70 mg/L NaClO washing(p>0.05). This study could provide useful information for preventing Salmonella cross-contamination in broiler chilling process at slaughter house,and quantitative microbial risk assessment as well.
- sodium hypochlorite /
- broiler /
- cross-contamination /
- Salmonella /
- prevalence /
- chilling