CAJ | 학술논문

目的:为了准确检测食品加热灭菌后肠炎沙门氏菌的含量,避免对亚致死状态的热损伤菌的漏检.方法:研究不同介质、温度、时间对热损伤肠炎沙门氏菌的修复的影响,筛选最佳介质、修复温度、修复时间,以建立修复方法.结果:各种介质、修复温度、修复时间对热损伤肠炎沙门氏菌修复作用差异显著.结论:最佳修复条件为营养肉汤37℃下修复2h.
목적:위료준학검측식품가열멸균후장염사문씨균적함량,피면대아치사상태적열손상균적루검.방법:연구불동개질、온도、시간대열손상장염사문씨균적수복적영향,사선최가개질、수복온도、수복시간,이건립수복방법.결과:각충개질、수복온도、수복시간대열손상장염사문씨균수복작용차이현저.결론:최가수복조건위영양육탕37℃하수복2h.
Factors involved in the recovery of heat-injured Salmonella enteritidis, including the medium, recovery temperature and time were studied. Results showed recovery of Salmonella enteritidis was significantly affected by the above factors, and the best recovery method was that the heat-injured Salmonella enteritidis was incubated in nutrient broth for 2 h at 37 ℃.