真空即食鸭肉制品中致松包细菌的溯源及灭菌条件探讨

Study on the source and sterilization conditions of bacteria causing loose encapsulation in vacuum-packed ready-to-eat duck meat products

中文关键词:  真空即食鸭肉制品  松包  植物乳杆菌  超高压灭菌  质量控制  食品安全

英文关键词:vacuum-packed ready-to-eat duck meat products  blown pack spoilage  Lactobacillus plantarum  ultra-high-pressure sterilization  quality control  food safety

中文摘要:

      摘 要：目的 检测导致真空即食鸭肉制品松包的细菌，探讨致松包菌的灭菌条件，降低松包产品带来的食品安全风险，为真空即食产品肉类微生物污染的防控提供数据参考。方 法 首先对松包和合格产品进行微生物检测，找出导致产品松包的微生物；其次对鸭肉制品原料、不同加工程度的鸭肉制品、生产车间环境、生产工具等环节进行微生物检测，寻找污染源；对本实验分离的植物乳杆菌进行菌液的温度耐受实验，探究植物乳杆菌温度耐受条件及灭活温度条件；并比较在相同的煮制条件下，不同解冻方式和超高压灭菌参数与植物乳杆菌的阳性检出率的相关性。结 果 松包鸭肉制品中的主要优势菌为植物乳杆菌，该菌来源于鸭肉制品生原料。植物乳杆菌的菌液在60 ℃，10 min处理后，存活菌落总数急剧减少。进一步的研究发现，静水解冻的鸭肉制品在后续的产品灭菌表现中优于室温空气解冻的鸭肉制品。适合本产品的超高压灭菌最佳参数为600 MPa,5 min。结 论 鸭肉制品生原料中的植物乳杆菌，在煮制环节未被完全杀灭是真空即食鸭肉制品松包的主要原因。 通过选择合适的解冻方式和超高压灭菌参数，有助于食品中微生物的杀灭，降低松包率。企业应对产品生产流程进行监控，制定相应的防控措施,确保食品安全。

英文摘要:

      ABSTRACT: Objective To detect the bacteria that cause blown pack spoilage in vacuum-packaged ready-to-eat duck meat products, explore the sterilization conditions for the bacteria causing blown pack spoilage, reduce the food safety risks brought by blown pack spoilage products, and provide data reference for the prevention and control of microbial contamination in vacuum-packaged ready-to-eat meat products. Methods Firstly, conduct a microbial test on the blown pack spoilage products to identify the microorganisms causing the blown pack spoilage problem and then, perform microbial testing on the raw materials of duck meat products, duck products at different stages of processing, the manufacturing facility environment, and production tools to locate the source of contamination. Conduct temperature tolerance experiments on the isolated Lactobacillus plantarum to explore its temperature endurance and inactivation conditions; and compare the correlation between different thawing methods and high-pressure sterilization parameters with the positive detection rate of Lactobacillus plantarum under the same cooking conditions. Result The primary dominant bacteria in blown pack spoilage duck products is Lactobacillus plantarum, which originates from the raw materials of the duck products. The viable count of Lactobacillus plantarum decreases dramatically after the bacterial suspension is treated at 60 ℃for 10 minutes. Further research has found that duck meat products thawed under static water show better performance in subsequent sterilization processes compared to those thawed in room temperature air. The optimal high-pressure sterilization parameters suitable for this product are 600 MPa for 5 minutes. Conclusion The bacterium Lactobacillus plantarum is the primary cause of the blown pack spoilage in vacuum-packed ready-to-eat duck meat products, originating from the raw materials of the duck products. To reduce the blown pack spoilage rate, companies should monitor the product production process, establish corresponding control measures, and ensure food safety.The primary cause of blown pack spoilage in vacuum-packed ready-to-eat duck products is Lactobacillus plantarum, which originates from the raw materials of the duck meat products. After treatment at 60 ℃ for 10 minutes, the total viable count of Lactobacillus plantarum in the bacterial suspension decreases sharply. Further research has found that duck products thawed under static water show superior performance in subsequent sterilization processes compared to those thawed in room temperature air. The optimal high-pressure sterilization parameters suitable for this product are 600 MPa for 5 minutes. Companies should monitor the product production process, establish corresponding prevention and control measures, and ensure food safety.