›› 2008, Vol. 1 ›› Issue (11): 157-161.

• 经验交流 • 上一篇    下一篇

不同品牌市售鲜鸡蛋贮存过程中微生物变化比较研究

刘俊梅1，孙宝忠2，贾英民1   

  1. 1.河北农业大学食品科技学院，保定 071001；2.中国农业科学院北京畜牧兽医研究所,北京 100193
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2008-11-20 发布日期:2008-11-20

The Analysis and Comparison of the Bacteria Changes of Different Brand of Fresh Eggs in the Market During the Storage

LIU Junmei1,SUN Baozhong2,JIA Yingmin1   

  1. 1.College of Science and Technology,Agricultural University of Hebei, Baoding 071001,China; 2.Insitute of Animal Sciences (IAS),Chinese Academy of Agricultural Sciences, Beijing 100193,China
  • Received:1900-01-01 Revised:1900-01-01 Online:2008-11-20 Published:2008-11-20

摘要： 鸡蛋是人类膳食的重要组成部分，其产出与贮运销售过程中均存在沙门氏菌等致病菌污染隐患，直接影响鸡蛋的消费安全。作者对北京市场德青源、留民营等4种品牌包装鲜鸡蛋及散装鸡蛋在贮存过程中细菌总数、大肠菌群数及沙门氏菌数量变化进行了测定，研究了贮存过程中各品牌鸡蛋蛋壳、蛋清及蛋黄中的细菌总数，大肠菌群数随时间的变化情况及沙门氏菌的检出情况。研究结果发现，不同品牌的鸡蛋蛋壳表面在贮存初期细菌总数介于9.315×102～1.367×104 CFU/个，且随着贮存时间的延长呈上升趋势；品牌鸡蛋贮存初期蛋内容物均未检出污染细菌，而在贮存6 d后检出污染细菌，细菌总数与大肠菌群存在随着贮存时间的延长而增加的变化。除A品牌鸡蛋外，市售鲜蛋均存在沙门氏菌污染，蛋壳表面污染率为1.67%～8.3%，内容物中污染率为1.67%～5%。其中散装鸡蛋的细菌总数，大肠菌群数及沙门氏菌检出率均高于其它几种品牌的鸡蛋。

关键词: 细菌; 大肠菌群; 沙门氏菌; 鸡蛋

Abstract: Eggs are an important component of human meal, with the transportation and sale the salmonella and other pathogenic bacteria would probably exist and influence the egg safety. In this experiment, the changes of the total bacteria count, the number of coli group, and the salmonella population of the eggshell, egg white and egg yolk of the fresh egg products in bulk and in package branded DeQingyuan, LiuMinying and other two branded fresh egg during storage had been studied. It had been found that the initial the eggshells of different brand all had a certain quantity of bacterial contamination, the bacterial amount was 9.315×102～1.367×104/one egg , and increased with the extension of storage time; the content of branded eggs were not found bacteria contamination at early storage time, but the bacteria contamination was found after 6 days, the total bacteria count and coli group on egg shells showed increase with the extension of storage time. Besides the A branded eggs, the other market eggs all have salmonella contamination ,the rate of eggshell was 1.67%～8.3% ,and the rate of the content was 1.67%～5%. The total bacteria count, the coli group and the salmonella population of bulk eggs were higher than the branded eggs.

Key words: bacteria; coli group; salmonella; eggs

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