本文選題：阪崎腸桿菌 + 乳制品��； 參考：《中南林業(yè)科技大學》2012年碩士論文

【摘要】：阪崎腸桿菌是一種危害性極大的條件致病菌,對新生兒,尤其是免疫力低下的早產(chǎn)兒和體重不足的嬰兒具有不可逆的致命傷害,感染阪崎腸桿菌引起的死亡率高達50%以上。阪崎腸桿菌廣泛分布在環(huán)境和各種食品中,多起新生兒阪崎腸桿菌感染事件基本證實嬰幼兒配方奶粉是主要的感染源。阪崎腸桿菌污染嬰幼兒配方奶粉的主要途徑是：原料帶入的污染、殺菌后二次污染和喂養(yǎng)前受污染。 本文以奶粉、巴殺乳、UHT乳和發(fā)酵乳四種主要乳制品作為研究對象,利用概率論統(tǒng)計的方法研究乳制品加工過程中阪崎腸桿菌的分布情況,對乳制品生產(chǎn)過程各個關(guān)鍵控制點中阪崎腸桿菌的污染情況進行研究統(tǒng)計,對于保障奶粉安全和指導奶粉生產(chǎn)具有重要意義；通過阪崎腸桿菌污染乳制品模擬試驗,研究其在乳制品貨架期期間的生長趨勢和存活情況,對于乳制品的安全貯存及科學喂養(yǎng)具有一定的理論指導意義。本文的研究結(jié)果如下： 1、通過對奶粉加工過程關(guān)鍵控制點阪崎腸桿菌污染情況的研究,得出了濃縮后、噴霧干燥后、流化床后和成品中阪崎腸桿菌的污染率分別為0%、9.38%、3.13%和7.81%。 2、通過對巴氏殺菌乳加工過程中關(guān)鍵控制點阪崎腸桿菌污染情況的研究,得出了投產(chǎn)前生乳、配料后、巴氏殺菌(88-94℃,300s)后、灌裝后成品中阪崎腸桿菌的污染率分別為41.94%、25.81%、0%和3.23%。 3、通過對UHT乳加工過程關(guān)鍵控制點阪崎腸桿菌污染情況的研究,得出了投產(chǎn)前生乳、配料后、巴氏殺菌(88-94℃,15s)后、灌裝后成品中阪崎腸桿菌的污染率分別為50.00%、40.00%、3.33%和0%。 4、通過對發(fā)酵乳加工過程關(guān)鍵控制點阪崎腸桿菌污染情況的研究,得出了投產(chǎn)前生乳、配料后、巴氏殺菌(88-94℃,300s)后、灌裝后成品中阪崎腸桿菌的污染率分別為23.33%、16.67%、3.33%和3.33%。 5、通過奶粉粉貨架期中阪崎腸桿菌污染模擬試驗,得出了37℃下貯存第0月、第1月、第2月和第3月阪崎腸桿菌含量分別為2.3cfu/100g、0.92cfu/100g、0.36cfu/100g和小于0.3cfu/100g。 6、通過巴氏殺菌乳原輔材料阪崎腸桿菌污染模擬試驗,證明了巴氏殺菌(88-94℃,300s)能完全殺滅巴氏殺菌乳中不同濃度的阪崎腸桿菌。 7、通過巴氏殺菌乳貨架期中阪崎腸桿菌污染模擬試驗,得出了4℃下貯存第0d、第3d、第5d和第7d阪崎腸桿菌含量分別為1.5cfu/100g、4.3cfu/100g、2.3cfu/100g、2.3cfu/100g。 8、通過發(fā)酵乳貨架期中阪崎腸桿菌污染模擬試驗,得出了4℃下貯存第0d阪崎腸桿菌含量為1.5cfu/100g,第7d、第14d、第19d和第12d樣品中阪崎腸桿菌含量均小于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，

本文編號：1901014