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Studies on the Security of Some Pathogens during Processing of Jinhua Ham

Author: RenRenDong
Tutor: MengYueCheng
School: Zhejiang Technology and Business University
Course: Of Food Science
Keywords: Jinhua ham Security Pathogens Staphylococcus aureus Salmonella
CLC: TS251
Type: Master's thesis
Year: 2007
Downloads: 136
Quote: 0
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Abstract


Jinhua ham has long been using the traditional process, long production cycle, the production environment is difficult to control, there will be a large number of micro-organisms in the process of processing natural growth, its great hidden food security. Separation and detection of pathogenic bacteria in their processing, the subject, and ham during maturation Staphylococcus aureus, Salmonella growth on the ham. Results show that the separation and detection of pathogens in the Jinhua ham processing, Staphylococcus aureus in the whole process are negative, the drying stage isolated Staphylococcus Amur aureus (S. schleiferi,), people aureus (S.hominis), Staphylococcus epidermidis (S. epidermidis), Solutions casein aureus (S.caseolyticus); positive for Salmonella in the drying stage, and are negative in the subsequent process, but the whole process is in the ham both isolated from other bacteria of the Enterobacteriaceae, including Klebsiella (by Klebsiella), Shigella (Shigella), 普罗菲登斯 bacteria (Providencia), Morgan tarda (Morganella), citric acid bacteria (Citrobacter ) and the like. In addition, in the sample of the mature four months with the mature 5 months are detected coliform positive, the total number of colonies in the whole process is maintained between 10 ~ 5 to 10 ~ 7cfu / g. Ham during maturation Staphylococcus aureus, Salmonella and Lactobacillus inoculated with Staphylococcus aureus vaccination 10 ~ 5cfu / g down to 30 days after the 10 3 cfu / g, while the group of lactic acid bacteria inoculation gold aureus has been detected in 30 days to less than their survival (<10cfu / g). In the first 46 days of the test group once again inoculated with Staphylococcus aureus at a concentration of 10 6cfu / g to 71 days, less than (<10cfu / g) has been detected. Salmonella sampling detection is the negative in the first seven days after inoculation. The above results show that, Staphylococcus aureus, Salmonella and other pathogens can not survive in the mature stage of ham and growth, mainly due to the low water activity of the ham (0.774), the high content of sodium chloride (5.47%) and other factors together inhibit the survival and growth of pathogens. In addition, the growth of lactic acid bacteria Staphylococcus aureus to some extent. At the same time, the results also show that the ham in the process prone to contamination by Enterobacter poses a potential threat to food security needs to be improved, so the processing of health conditions.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries
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