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頁籤選單縮合
題 名 | Salmonella Enteritidis在鹹蛋與皮蛋加工及儲存期間之存活=Survival of Salmonella Enteritidis during the Processing and Storage of Processed Duck Egg |
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作 者 | 傅幼敏; 蘇婷; | 書刊名 | 藥物食品分析 |
卷 期 | 5:2 1997.06[民86.06] |
頁 次 | 頁171-178 |
分類號 | 412.37 |
關鍵詞 | 鴨蛋; 鹹蛋; 皮蛋; Salmonella enteritidis; Duck egg; Salted egg; Thousand-year egg; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究使用二株Salmonella enteritidis,S. enteritidis CCRC 10744購自菌種 保存及研究中心 (CCRC),另一株 S. enteritidis strain SEP 係從食品中毒患者人體檢體 中分離。 新鮮鴨蛋以 50 ~ 100 CFU/egg yolk 之菌量接種,分別進行鹹蛋及皮蛋之加工及 儲存試驗。 鹹蛋蛋黃之 NaCl 含量由 0.56% 增加至 0.98%,菌數之變化二菌株均很相似, 在加工第二天菌數已增加至 10 �� ~ 10 �� CFU/g,至加工完菌數仍維持在 10 �� CFU/g, 隨後經 2 個月之室溫 (25 ~ 30 ℃ ) 儲存,每月取 5 枚予以檢驗, 多數蛋中仍可檢出二 菌株。至於皮蛋加工,則顯示隨時間之進行,皮蛋蛋黃之 pH 值由 6.5 逐漸增高至 10.3, 菌數之變化與鹹蛋相似,二菌株之變化趨勢亦相似,惟最終因蛋黃 pH 值偏鹼而使菌數減少 量較多,加工完之菌數約 10 �� CFU/g。將含菌皮蛋與鹹蛋以相同方式儲存,一個月後二菌 之菌數分降至約 10 �� CFU/g, 儲存至後期,接種 S. enteritidis CCRC 10744 組,於儲 存 2 及 3 個月,分別於 5 個蛋中各檢出 2 及 1 個蛋黃殘存有菌株,接種 SEP 組則於 5 個蛋中皆仍能檢出菌株。 |
英文摘要 | Salmonella enteritidis CCRC 10744 from the Culture Collection and Research Center (CCRC) and S. enteritidis strain SEP from a patients specimen, were used for the survival test in the salted duck egg and the thousand-year egg during processing and storage. After inoculation of S. enteritidis at levels of 50-100 CFU/egg yolk, the NaCl content of the egg yolk increased from 0.56% to 0.98% during processing of the salted egg. Similar growth curves were obtained for S. enteritidis CCRC 10744 and strain SEP. The viable cells increased to 10 �� ~ 10 �� CFU/g in the first 2 days and maintained 10 �� CFU/g by the end of the process. After processing, the salted eggs with S. enteritidis were stored at 25 ~ 30 ℃. Five eggs were examined every month, and both strains were found in most of the eggs even after 2 months storage. Similar procedure was followed for the thousand-year egg. During processing period, the pH value of the yolk increased from 6.5 to 10.3. The changes of viable cell count in the thousand-year eggs were similar as those in the salted egg. However, due to the final alkaline pH of the egg yolk, the viable counts in the thousand-year egg decreased to about 10 �� CFU/g by the end of the process. After processing, the thousand-year eggs were also stored at 25 ~ 30 ℃. The viable cells of both strains decreased to roughly 10 �� CFU/g in the first month of storage. After 2 and 3 months' storage, S. enteritidis CCRC 10744 could still be found in 2 and 1 egg yolks of the 5 sampled eggs respectively, while strain SEP could be detected in all 5 eggs even after 2 or 3 months' storage. |
本系統中英文摘要資訊取自各篇刊載內容。