摘要
鲜蛋的消毒杀菌是洁蛋生产的必要步骤。本试验参照相应国标,采用经济适用、操作简便的几种不同化学试剂(乙醇、次氯酸钠、高锰酸钾、氢氧化钠、碳酸钠、过氧化氢、二氧化氯)对鲜蛋蛋壳表面进行杀菌处理,并进行菌落总数、大肠菌落数的测定及37℃贮藏期间保鲜试验,以确定较为优良的鲜蛋消毒方法。杀菌试验结果显示二氧化氯、乙醇、高锰酸钾及次氯酸钠处理效果均较为优良,但综合贮藏期间的保鲜效果,二氧化氯处理组和次氯酸钠处理组效果最佳。
The disinfection of eggshell is a necessary step for clean egg production. To filter out better egg disinfection methods, according to GB, several affordable, easy-operatable chemical reagents were chosen （ethanol, sodium hypochlorite, potassium permanganate, sodium hydroxide, sodium carbonate, hydrogen peroxide and chlorine dioxide） in this experiment for eggshell sterilization treatment, and compared the total number of colonies, the number of Salmonella Determination, and the preservation effect during storage at 37 ~C with control group. Sterilization test results showed that treatment effects of chlorine dioxide, ethanol, potassium permanganate and sodium hydroxide are better than others, while taking storage effects into consideration, the treatment effects of chlorine dioxide and sodium hydroxide are the best.
出处
《中国家禽》
北大核心
2013年第1期25-28,共4页
China Poultry
基金
国家自然基金青年项目(31101386)
国家自然基金面上项目(31271961)
国家"十二五"科技支撑计划项目子课题(2012BAD34B04-2)
关键词
鸡蛋
蛋壳
消毒
微生物
egg
eggshell
disinfection
microorganism
