【作者】 吴军； 李姣； 赵谋明；

【Author】 WU Jun~1,LI Jiao~2,ZHAO Mou-ming~2 (1.Tianjin JPY Irradiation Technology Co.,Ltd.Tianjin 300308,China; 2.College of Light Industry and Food science,South China University of Technology,Guangzhou 510640,China)

【机构】 天津金鹏源辐照技术有限公司； 华南理工大学轻工与食品学院；

【摘要】 研究了⁶⁰Co-γ射线辐照对香辛料的杀菌效果和水分活度对微生物敏感性及剂量设定的影响。实验结果表明:孜然粉、麻花椒粉、茴香粉、辣椒粉大肠菌群污染严重,达1.1×10⁶～4.6×10⁶MPN/100 g。⁶⁰Co-γ射线辐照杀菌效果显著,细菌总数、大肠菌群的数量随辐照剂量的增加显著减少。大肠菌群D₁₀值为2.05～3.21 kGy,为辐射敏感菌,是四种香辛料剂量设定的指示菌。辐照孜然粉贮藏60天、150天和1年后微生物数量减少,后继效应明显。同一香辛料,由于D₁₀值随水分活度波动较大,对剂量设定造成困难。为此,本文在生产状况稳定的前提下,利用控制图监测香辛料初始菌污染情况,及时发现并预测存在的质量安全问题,能够快速准确地设定杀菌剂量并及时调整剂量,对香辛料辐照企业提高工作效率意义重大。更多还原

【Abstract】 Effects of gamma irradiation on the sterilization effects and the impacts of irradiation dose and microbial sensitivity factors were analyzed.The results showed that cumin powder,prickly ashpowder,fennel,paprika was polluted seriously by coliforms and the value could reach 1.1×10⁶～4.6×10⁶ MPN/100 g.Gamma irradiation could reduce significantly the total population of mesophilic bacteria and coliforms.The D₁₀ value of coliforms was 2.05～3.21 kGy,which were sensitive to irradiation and were the indicating bacteria of radiation dose setting.Microbiological numbers of irradiation samples reduced significantly during the 60 days,150 days and one year of storage at room temperature,which proves obvious subsequent domino effects.The D₁₀ value was volatile with water activity,which was difficult to set dose.As for the production stability,the using of control charts to monitor the initial bacteria pollution of spices,could rapidly and accurately determine irradiation dose of Cumin powder.更多还原