电子束辐照对冷鲜鸡肉的杀菌效果

以冷鲜鸡肉为试材，研究了冷鲜鸡肉经电子束辐照后的鼠伤寒沙门氏菌、金黄色葡萄球菌及大肠杆菌的灭菌效应（D10值）及菌落总数和感官品质在贮藏期的变化。结果表明：电子束辐照后冷鲜鸡肉中鼠伤寒沙门氏菌、大肠杆菌和金黄色葡萄球菌的D10值分别为0.483、0.932、0.715 kGy。在0～4 ℃贮藏条件下，4 kGy剂量辐照贮藏14 d、6 kGy及以上剂量辐照贮藏28 d后菌落总数均低于规定限值5×105 CFU/g，且感官品质显著影响。
Pathogenic bacteria inactivation efficiency irradiated by electron beam（EB） irradiation for refrigerated chicken was evaluated through survival rate，which was the irradiation dose to keep 10% microorganism alive（D10）. The sensory quality and changes of total numbers of bacterial colony in refrigerated chicken with EB irradiation of different doses during storage at 0~4 ℃ were investigated. The results showed that the D10 values of Salmonella typhimurium，Escherichia coli and Taphylococcus aureus in refrigerated chicken after EB irradiation were 0.483，0.932 and 0.715 kGy，respectively. The total numbers of bacterial colony in refrigerated chicken after 4 kGy and 6 kGy or more irradiation during storage at 0~4 ℃ for 14 d and 28 d were measured to below the limit（5×105 CFU/g） and their sensory quality were no significant effect