乳制品中阪崎肠杆菌的暴露研究

发布时间：2018-05-17 10:26

  本文选题：阪崎肠杆菌 + 乳制品　； 参考：《中南林业科技大学》2012年硕士论文

【摘要】：阪崎肠杆菌是一种危害性极大的条件致病菌,对新生儿,尤其是免疫力低下的早产儿和体重不足的婴儿具有不可逆的致命伤害,感染阪崎肠杆菌引起的死亡率高达50%以上。阪崎肠杆菌广泛分布在环境和各种食品中,多起新生儿阪崎肠杆菌感染事件基本证实婴幼儿配方奶粉是主要的感染源。阪崎肠杆菌污染婴幼儿配方奶粉的主要途径是：原料带入的污染、杀菌后二次污染和喂养前受污染。 本文以奶粉、巴杀乳、UHT乳和发酵乳四种主要乳制品作为研究对象,利用概率论统计的方法研究乳制品加工过程中阪崎肠杆菌的分布情况,对乳制品生产过程各个关键控制点中阪崎肠杆菌的污染情况进行研究统计,对于保障奶粉安全和指导奶粉生产具有重要意义；通过阪崎肠杆菌污染乳制品模拟试验,研究其在乳制品货架期期间的生长趋势和存活情况,对于乳制品的安全贮存及科学喂养具有一定的理论指导意义。本文的研究结果如下： 1、通过对奶粉加工过程关键控制点阪崎肠杆菌污染情况的研究,得出了浓缩后、喷雾干燥后、流化床后和成品中阪崎肠杆菌的污染率分别为0%、9.38%、3.13%和7.81%。 2、通过对巴氏杀菌乳加工过程中关键控制点阪崎肠杆菌污染情况的研究,得出了投产前生乳、配料后、巴氏杀菌(88-94℃,300s)后、灌装后成品中阪崎肠杆菌的污染率分别为41.94%、25.81%、0%和3.23%。 3、通过对UHT乳加工过程关键控制点阪崎肠杆菌污染情况的研究,得出了投产前生乳、配料后、巴氏杀菌(88-94℃,15s)后、灌装后成品中阪崎肠杆菌的污染率分别为50.00%、40.00%、3.33%和0%。 4、通过对发酵乳加工过程关键控制点阪崎肠杆菌污染情况的研究,得出了投产前生乳、配料后、巴氏杀菌(88-94℃,300s)后、灌装后成品中阪崎肠杆菌的污染率分别为23.33%、16.67%、3.33%和3.33%。 5、通过奶粉粉货架期中阪崎肠杆菌污染模拟试验,得出了37℃下贮存第0月、第1月、第2月和第3月阪崎肠杆菌含量分别为2.3cfu/100g、0.92cfu/100g、0.36cfu/100g和小于0.3cfu/100g。 6、通过巴氏杀菌乳原辅材料阪崎肠杆菌污染模拟试验,证明了巴氏杀菌(88-94℃,300s)能完全杀灭巴氏杀菌乳中不同浓度的阪崎肠杆菌。 7、通过巴氏杀菌乳货架期中阪崎肠杆菌污染模拟试验,得出了4℃下贮存第0d、第3d、第5d和第7d阪崎肠杆菌含量分别为1.5cfu/100g、4.3cfu/100g、2.3cfu/100g、2.3cfu/100g。 8、通过发酵乳货架期中阪崎肠杆菌污染模拟试验,得出了4℃下贮存第0d阪崎肠杆菌含量为1.5cfu/100g,第7d、第14d、第19d和第12d样品中阪崎肠杆菌含量均小于0.3cfu/100g。
[Abstract]:Enterobacter sakazakii is a dangerous conditional pathogen, which has irreversible fatal injury to newborns, especially premature infants with low immunity and infants with low body weight. The mortality caused by Enterobacter sakazakii infection is more than 50%. Enterobacter sakazakii is widely distributed in environment and various kinds of food. Many cases of Enterobacter sakazakii infection in newborn basically confirmed that infant formula milk powder is the main source of infection. The main ways of contamination of infant formula by Enterobacter sakazakii are: contamination of raw materials, secondary contamination after sterilization and contamination before feeding. In this paper, the distribution of Enterobacter sakazakii in dairy processing was studied by means of probability statistical method, four main dairy products, milk powder, UHT milk and fermented milk, were used to study the distribution of Enterobacter sakazakii in dairy processing. The study and statistics on the contamination of Enterobacter sakazakii in every key control point in the dairy production process is of great significance for ensuring the safety of milk powder and guiding the production of milk powder, and through the simulation test of Enterobacter sakazakii contamination of dairy products, The research on the growth trend and survival of dairy products during shelf life is of theoretical significance for the safe storage and scientific feeding of dairy products. The results of this paper are as follows: 1. Through the study on the contamination of Enterobacter sakazakii, a key control point in milk powder processing, the results showed that the contamination rates of Enterobacter sakazakii in fluidized bed and finished product were 0.9.38% and 7.81% after concentration and spray drying, respectively. 2. Based on the study on the contamination of Enterobacter sakazakii, the key control point in the processing of pasteurized milk, the results showed that the contamination rates of Enterobacter sakazakii in the finished product were 41.94% 25.8110% and 3.2323%, respectively. 3. Through the study on the contamination of Enterobacter sakazakii, the key control point in the processing of UHT milk, the results showed that the contamination rates of Enterobacter sakazakii in the finished product were 50.0040.000.000 ~ 3.33% and 0 respectively after the milk was put into production and pasteurized at 88-94 鈩，

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