摘要
大肠杆菌O157:H7是严重危害人类健康的肠道致病菌。本实验研究了该菌在温度、pH、NaCl浓度影响下的生长繁殖规律,确定了大肠杆菌O157:H7的最适生长条件。建立了在pH、NaCl浓度最佳情况下鸡肉和肉汤中该菌的温度生长预测模型。以模型为依据,提出了出口分割鸡肉中控制大肠杆菌O157:H7的措施。
Escherichia coli O157：H7 inhabited by the intestines of human beings induces intestinal disease that endangers the human health. The article studied effects of temperature, pH and sodium chloride concentration on the growth kinetics of Escherichia coli O157：H7 in broth. The optimal growth conditions were thereby determined. Predicting models for growth of the pathogen on different temperatures in nutritional broth for export chicken were developed. According to these models, some measures to control the pathogen in export chicken are presented.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期183-187,共5页
Food Science
基金
国家"十五"重大科技专项(2001BA804A29)
