【摘要】 为了研究电子束辐照处理对速冻芦笋检疫杀菌的工艺及效果,以速冻芦笋为试材,检测电子束辐照下金黄色葡萄球菌和出血性大肠杆菌的D10值,初始污染菌以及感官和营养品质变化。结果表明,接种菌悬液的速冻芦笋中,金黄色葡萄球菌、出血性大肠杆菌的D10值分别为0.35 kGy和0.25 kGy。经4.0 kGy辐照处理后,产品中菌落、霉菌、大肠菌群均未检出,感官指标未发生明显变化,营养品质仅维生素C含量下降稍快。产品的电子束穿透深度剂量分布试验表明,双面辐照工艺,辐照深度为14.2 cm时,不均匀度1.15,可以满足生产要求。建议采用4.0 kGy以下剂量辐照速冻芦笋产品,可以有效控制食源性致病菌,保障产品食用安全性。更多还原

【Abstract】 Study on irradiation technology and sterilizing effect of quick-frozen asparagus,the D10 value of Staphylococcus aureus(ATCC 6538) and Enterohemorrhage E.Coli(ATCC 43895),product bioburden,sensory and nutritional qualities were determined with electron beams irradiation.The test results showed thatthe D10 value of Staphylococcus aureus,Enterohemorrhage E.coli were respectively 0.35 kGy and 0.25 kGy,among the asparagus inoculated with bacterial suspension.Radiation dose of 4.0 kGy,the colonies,mold and coliform bacteria were not detected.In addition to vitamin C decreased rapidly,sensory and nutritional indicatorsdid not obviously change.Penetration depth and Dose distribution of electron beams indicated that quick-frozen asparagus used double-sided irradiation,irradiation depth was 14.2 cm,unevenness was 1.15.The doseless than 4.0 kGy was recommended to irradiate frozen asparagus,can effectively control food-borne pathogens and Guarantee products safety.更多还原