JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

烤制鸡翅根加工过程中病原微生物的菌相分析及溯源

曾庆培,刘琳,谢静雯,杨焕彬,刘晓丽,宋琳,杨锡洪,解万翠

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曾庆培, 刘琳, 谢静雯, 等. 烤制鸡翅根加工过程中病原微生物的菌相分析及溯源[J]. 轻工学报, 2021, 36(2): 10-16. doi: 10.12187/2021.02.002
引用本文:曾庆培, 刘琳, 谢静雯, 等. 烤制鸡翅根加工过程中病原微生物的菌相分析及溯源[J]. 轻工学报, 2021, 36(2): 10-16.doi:10.12187/2021.02.002
shu
ZENG Qingpei, LIU Lin, XIE Jingwen, et al. Microflora analysis and traceability of pathogenic microorganisms during the processing of roasted chicken wing roots[J]. Journal of Light Industry, 2021, 36(2): 10-16. doi: 10.12187/2021.02.002
Citation:ZENG Qingpei, LIU Lin, XIE Jingwen, et al. Microflora analysis and traceability of pathogenic microorganisms during the processing of roasted chicken wing roots[J]. Journal of Light Industry, 2021, 36(2): 10-16.doi:10.12187/2021.02.002
shu

烤制鸡翅根加工过程中病原微生物的菌相分析及溯源

  • 1. 广东无穷食品集团有限公司, 广东 潮州 515700;

  • 2. 青岛科技大学 海洋科学与生物工程学院/山东省生物化学工程重点实验室, 山东 青岛 266042;

  • 3. 江南大学 食品学院/食品科学与技术国家重点实验室/江苏省食品安全与质量控制协同创新中心, 江苏 无锡 214122

    • 作者简介:曾庆培(1984-),男,广东省潮州市人,广东无穷食品集团有限公司工程师,主要研究方向为休闲食品质量安全管理与研发.;

  • 基金项目:中国博士后科学基金项目（2020M682924）；山东省重点研发计划项目（2017GHY15127）

  • 中图分类号:TS251

Microflora analysis and traceability of pathogenic microorganisms during the processing of roasted chicken wing roots

  • 1. Guangdong Wuqiong Food Groups Co., Ltd., Chaozhou 515700, China;

  • 2. School of Marine Science and Bioengineering/Shandong Key Laboratory of Biochemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China;

  • 3. School of Food Science and Technology/State Key Laboratory of Food Science and Technology/Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China

  • Received Date:2020-11-02

    CLC number:TS251

  • 摘要:通过模拟烤制鸡翅根的加工过程，对实验环境、解冻水、接触面、肉制品进行微生物取样和检测，研究烤制鸡翅根加工过程中病原微生物的来源及菌相变化规律.结果表明：在烤制鸡翅根加工过程中，实验环境空气中菌落总数最高的是解冻区，为165 CFU/皿，其次是预处理区，为105 CFU/皿；解冻水中的微生物数量在解冻过程中总体呈上升趋势；预处理区实验人员手部的菌落总数高于真空包装区实验人员手部，且预处理区实验人员的手部有一定数量的大肠杆菌和真菌；解冻池、预处理区的剪刀和筐接触面上的菌落总数较多，包装筐接触面上的菌落总数达到最高值4.1 CFU/cm 2；随着加工工序的进行，烤制鸡翅根中微生物数量呈先上升后下降趋势，在解冻、预处理、滚揉过程中，半成品菌落总数明显较多，烘烤后微生物数量明显下降.通过采取控制原料的卫生状况、实时对实验环境进行消毒、严格遵守操作规定、缩短解冻时间、减少二次污染等措施，可有效控制病原微生物的污染，保证产品的品质.
    Abstract:By simulating the processing of roasted chicken wing roots,the experimental environment,thawing water,contact surface,and meat products were sampled and tested to study the source of pathogenic microorganisms and the law of bacterial phase change during the processing of roasted chicken wing roots.The results showed that during the processing of roasted chicken wing roots,the highest number of colonies in the experimental ambient was in the thawing zone,which was 165 CFU/dish,followed by the pretreatment zone,which was 105 CFU/dish. The number of microorganisms in the thawing water showed an overall upward trend with the thawing process. The total number of bacterial colonies in the hands of the experimenters in the pretreatment area was higher than that of the experimenters in the vacuum packaging area,and the hands of the experimenters in the pretreatment area had a certain amount of E. coliand fungi. The total number of colonies on the contact surface of the scissors and the basket of the thawing tank and the pretreatment area was large,and the total number of colonies on the contact surface of the packaging basket reached the highest value of 4.1 CFU/cm 2. As the processing progresses,the number of microorganisms in the roasted chicken wing roots increased first and then decreased. In the process of thawing,pretreatment and tumbling,the total number of colonies in the semi-finished product was significantly higher,and the number of microorganisms decreased significantly after roasting. By taking measures such as controlling the sanitary condition of raw materials,disinfecting the experimental environment in real time,strictly abiding by operating regulations,shortening the thawing time,and reducing secondary pollution,the pollution of pathogenic microorganisms could be effectively controlled and the quality of products could be guaranteed.
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    曾庆培, 刘琳, 谢静雯, 等. 烤制鸡翅根加工过程中病原微生物的菌相分析及溯源[J]. 轻工学报, 2021, 36(2): 10-16. doi: 10.12187/2021.02.002
    引用本文:曾庆培, 刘琳, 谢静雯, 等. 烤制鸡翅根加工过程中病原微生物的菌相分析及溯源[J]. 轻工学报, 2021, 36(2): 10-16.doi:10.12187/2021.02.002
    shu
    ZENG Qingpei, LIU Lin, XIE Jingwen, et al. Microflora analysis and traceability of pathogenic microorganisms during the processing of roasted chicken wing roots[J]. Journal of Light Industry, 2021, 36(2): 10-16. doi: 10.12187/2021.02.002
    Citation:ZENG Qingpei, LIU Lin, XIE Jingwen, et al. Microflora analysis and traceability of pathogenic microorganisms during the processing of roasted chicken wing roots[J]. Journal of Light Industry, 2021, 36(2): 10-16.doi:10.12187/2021.02.002
    shu

    烤制鸡翅根加工过程中病原微生物的菌相分析及溯源

      作者简介:曾庆培(1984-),男,广东省潮州市人,广东无穷食品集团有限公司工程师,主要研究方向为休闲食品质量安全管理与研发.
    • 1. 广东无穷食品集团有限公司, 广东 潮州 515700;
    • 2. 青岛科技大学 海洋科学与生物工程学院/山东省生物化学工程重点实验室, 山东 青岛 266042;
    • 3. 江南大学 食品学院/食品科学与技术国家重点实验室/江苏省食品安全与质量控制协同创新中心, 江苏 无锡 214122
    • 收稿日期: 2020-11-02
    基金项目:中国博士后科学基金项目（2020M682924）；山东省重点研发计划项目（2017GHY15127）

    摘要:通过模拟烤制鸡翅根的加工过程，对实验环境、解冻水、接触面、肉制品进行微生物取样和检测，研究烤制鸡翅根加工过程中病原微生物的来源及菌相变化规律.结果表明：在烤制鸡翅根加工过程中，实验环境空气中菌落总数最高的是解冻区，为165 CFU/皿，其次是预处理区，为105 CFU/皿；解冻水中的微生物数量在解冻过程中总体呈上升趋势；预处理区实验人员手部的菌落总数高于真空包装区实验人员手部，且预处理区实验人员的手部有一定数量的大肠杆菌和真菌；解冻池、预处理区的剪刀和筐接触面上的菌落总数较多，包装筐接触面上的菌落总数达到最高值4.1 CFU/cm2；随着加工工序的进行，烤制鸡翅根中微生物数量呈先上升后下降趋势，在解冻、预处理、滚揉过程中，半成品菌落总数明显较多，烘烤后微生物数量明显下降.通过采取控制原料的卫生状况、实时对实验环境进行消毒、严格遵守操作规定、缩短解冻时间、减少二次污染等措施，可有效控制病原微生物的污染，保证产品的品质.

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