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食品中常见微生物的杀灭途径与条件汇总!

   2018-06-01 食品实验室服务561
核心提示:portant; word-wrap: break-word !important; font-size: 18px;">portant; word-wrap: break-word !important; font-family: Cal
 portant; word-wrap: break-word !important; font-size: 18px;">portant; word-wrap: break-word !important; font-family: Calibri;">portant; word-wrap: break-word !important; font-family: 宋体;">以下所有内容根据全国高等学校食品类专业系列教材《食品微生物学》(第 3portant; word-wrap: break-word !important; letter-spacing: 0px; font-family: 宋体;">版portant; word-wrap: break-word !important; letter-spacing: -3px; font-family: 宋体;">)portant; word-wrap: break-word !important; letter-spacing: -2px; font-family: 宋体;">整理portant; word-wrap: break-word !important; letter-spacing: 0px; font-family: 宋体;">(portant; word-wrap: break-word !important; letter-spacing: -1px; font-family: 宋体;">何国庆,贾英民,丁立孝主编,中国农业大学出版社出版portant; word-wrap: break-word !important; font-family: 宋体;">)

 

portant; word-wrap: break-word !important; font-size: 18px;">1、大肠菌群:portant; word-wrap: break-word !important; font-size: 18px;">60℃,30 分钟或加热煮沸数分钟可杀死;

 

portant; word-wrap: break-word !important; font-size: 18px;">2、金黄色葡萄球菌:portant; word-wrap: break-word !important; font-size: 18px;">80℃,30 分钟可杀死;

 

portant; word-wrap: break-word !important; font-size: 18px;">3、沙门氏菌、肠杆菌科:portant; word-wrap: break-word !important; font-size: 18px;">60℃,20~30 分钟可杀死,100℃立即致死;

 

portant; word-wrap: break-word !important; font-size: 18px;">4、志贺氏菌:portant; word-wrap: break-word !important; font-size: 18px;">阳光直射 30 分钟,或 50~60℃、10 分钟可杀死,一般的消毒药物很快杀死;

 

portant; word-wrap: break-word !important; font-size: 18px;">5、单核细胞增生李斯特氏菌:portant; word-wrap: break-word !important; font-size: 18px;">耐酸不耐碱、耐低温;不耐热,55℃

portant; word-wrap: break-word !important; font-size: 18px;">30 分钟或 60~70℃,10~20 分钟可杀死;75%酒精作用 5 分钟;0.1%新洁尔灭(苯扎溴铵)作用 30 分钟;紫外照射 15 分钟可杀死;

 

portant; word-wrap: break-word !important; font-size: 18px;">6、副溶血性弧菌:portant; word-wrap: break-word !important; font-size: 18px;">65℃、30 分钟;75℃、5 分钟;80~90℃、1 分钟;portant; word-wrap: break-word !important; font-size: 18px;">0~2℃、portant; word-wrap: break-word !important; font-size: 18px;">24~48h portant; word-wrap: break-word !important; font-size: 18px;">内可死亡;普通食醋中portant; word-wrap: break-word !important; font-size: 18px;"> portant; word-wrap: break-word !important; font-size: 18px;">5 portant; word-wrap: break-word !important; font-size: 18px;">分钟死亡(对酸敏感);

 

portant; word-wrap: break-word !important; font-size: 18px;">7、蜡样芽胞杆菌:portant; word-wrap: break-word !important; font-size: 18px;">湿热灭菌 100℃、30 分钟;干热灭菌 120℃、1

portant; word-wrap: break-word !important; font-size: 18px;">小时;

portant; word-wrap: break-word !important; font-size: 18px;"> 

portant; word-wrap: break-word !important; font-size: 18px;">8、肉毒梭菌:portant; word-wrap: break-word !important; font-size: 18px;">80℃、30 分钟或 100℃、10 分钟;

 

portant; word-wrap: break-word !important; font-size: 18px;">9、霍乱弧菌:portant; word-wrap: break-word !important; font-size: 18px;">耐低温、耐碱不耐酸;胃酸中 4 分钟死亡;55℃、15 分钟或 100℃、1~2 分钟;

 

portant; word-wrap: break-word !important; font-size: 18px;">10、诺如病毒:portant; word-wrap: break-word !important; font-size: 18px;">10mg/L 氯的水溶液可杀死;

 

portant; word-wrap: break-word !important; font-size: 18px;">11、禽流感病毒:portant; word-wrap: break-word !important; font-size: 18px;">56℃、30 分钟或 70℃、2 分钟可杀死;

 

portant; word-wrap: break-word !important; font-size: 18px;">12、甲肝病毒:portant; word-wrap: break-word !important; font-size: 18px;">紫外照射 1~5 分钟;甲醛、氯等。

portant; word-wrap: break-word !important; font-size: 15px;">内容来源云南华测检测认证有限公司陈仕宏整理分享。



 
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