CN107125297A - The method for controlling Listeria in salmon - Google Patents

The method for controlling Listeria in salmon Download PDF

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Publication number
CN107125297A
CN107125297A CN201710379844.5A CN201710379844A CN107125297A CN 107125297 A CN107125297 A CN 107125297A CN 201710379844 A CN201710379844 A CN 201710379844A CN 107125297 A CN107125297 A CN 107125297A
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China
Prior art keywords
salmon
listeria
clo
chlorine dioxide
listeria monocytogenes
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CN201710379844.5A
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Inventor
赵勇
俞文英
刘海泉
王旭
赵飞
谢庆超
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Shanghai Maritime University
Shanghai Ocean University
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Shanghai Maritime University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The present invention relates to food processing and field of food safety, specially aquatic products food-borne pathogens risk control, more particularly to salmon processing and the control of Listeria in storage.Its technical scheme is to be used to chlorine dioxide control the Listeria in salmon：Pending salmon is soaked into 10~40min in 48~200mg/L of concentration ClO 2 solution.This method is completely removed the Listeria polluted in salmon and other bacteriums, safe and reliable, meets the standard eaten raw；And this method avoids the shortcoming that hot-working can destroy salmon quality, preferable organoleptic attribute is still kept with the salmon after chlorine dioxide immersion treatment, its quality and local flavor are not influenceed, it is adaptable to eaten raw.

Description

The method for controlling Listeria in salmon
Technical field
It is special the present invention relates to food processing and field of food safety, the specially risk control of aquatic products food-borne pathogens It is not related to salmon processing and the control of Listeria in storage.
Background technology
Salmon (Salmon) is big-and-middle-sized cold water fishes, and internal unsaturated fatty acid content enriches, delicious meat battalion Foster value is higher.Raising with living standards of the people and the pursuit to health diet, as a kind of healthy food of high nutrition, Salmon import volume rises rapidly, and China has become one of main body entrance state of salmon.Because salmon is main with section Based on eating raw, in processing and storage, salmon is easily infected by the pollution of the food-borne pathogens such as Listeria monocytogenes.
Listeria monocytogenes full name listeria monocytogenes (Listeria monocytogenes) are a kind of Important zoonosis pathogen, with the characteristic such as heat-resisting (60 DEG C), cold-resistant, salt tolerant, resistance to drying, especially because its is low temperature resistant The characteristics of, can be in flourish at 4 DEG C of refrigerated storage temperature；Once human body eats the food of Listeria pollution, people can be caused and dynamic Thing suffers from meningitis, encephalitis, septicemia, endocarditis, miscarriage, stillborn foetus and abscess etc., and hair patient's death rate is up to 30%~40%. Therefore the Listeria monocytogenes efficiently controlled in salmon are of crucial importance.
Listeria monocytogenes (" the cold smoking salmon Listeria monocytogenes in cold smoking salmon can be killed with heat treatment method Heat sterilization rule and its quality comparison dynamics research ",《Modern food science and technology》2015,31 (6)), its processing method is, 58 Cold smoking salmon is heated at~66 DEG C, Listeria monocytogenes are inactivated.As heating-up temperature is raised, time lengthening can cause albumen Matter component is denatured, and flesh of fish color and luster is affected, and fish meat toughness can change, and influence its quality.Therefore heat treating process Although the Listeria monocytogenes in cold smoking salmon can be killed, strict temperature control and heat time are needed, technique is more It is complicated.And the method for heating can influence the quality and local flavor of salmon, not be suitable for the fresh salmon eaten raw.
Chlorine dioxide is disinfection of tap water agent, has high efficiency, security, economy can in numerous Chlorine Dioxide In Disinfectants Row, and chlorine dioxide has very strong reactivity and oxidability, is usually used in drinking water treatment, shows good sterilization Effect.Chlorine dioxide can also be pre-oxidized and intermediate oxidation, added before raw water sedimentation basin or before filtering ponds, can be controlled Odor, microbial growth is prevented, removing ferro in water, manganese, colourity and algae, sulfur oxide compound etc. can also be gone, chlorine is increasingly becoming and replaces Drinking water treatment and food fresh keeping anti-corrosion are applied to for disinfectant.
The present invention makes improvements to prior art, it is to avoid Listeria during working process pollutes, using more pacifying Complete simple method handles the salmon for eating raw, without influenceing salmon quality.
The content of the invention
It is an object of the invention to be used to chlorine dioxide control the Listeria in salmon.The present invention also provides a kind of The method for efficiently controlling and preventing Listeria monocytogenes in salmon.
Technical solution of the present invention is to be used to chlorine dioxide control the Listeria in salmon, especially single to increase Li Si Special bacterium.Salmon, especially defrosting are soaked with ClO 2 solution and the salmon of epidermis is removed, and can remove Li Si therein Special bacterium, particularly Listeria monocytogenes.
A kind of method of Listeria in control salmon, step includes：By pending salmon concentration 45~ 15~40min is soaked in 200mg/L ClO 2 solution.The temperature of immersion treatment is 0 DEG C~room temperature, preferably 4 DEG C~20 ℃。
It is preferred that scheme be that pending salmon is soaked 20 in 48~100mg/L of concentration ClO 2 solution ~40min.It is furthermore preferred that ClO 2 solution concentration is 48~80mg/L.
It is more highly preferred to, after salmon is removed epidermis and thawed, then uses ClO 2 solution immersion treatment.
Preferred scheme is that salmon is by defrosting and removes epidermis, and in concentration 48~65mg/L ClO 2 solutions 20~40min of middle immersion.
In the preferred scheme of the present invention, salmon is by defrosting and removes epidermis, and in 48~53mg/ of concentration 20~30min is soaked in L ClO 2 solutions, the high concentration Listeria monocytogenes wherein infected can be removed completely.
Salmon meat after above-mentioned processing, by organoleptic test, its quality and local flavor disclosure satisfy that and eat requirement raw.
The beneficial effects of the present invention are using chlorine dioxide as disinfectant, can control in salmon processing storage The risk of the food-borne pathogens such as Listeria monocytogenes processed, processing time is short, easy to operate.Three texts handled by the above method Fish, is completely removed the Listeria wherein polluted and other pathogenicity bacterium, especially thoroughly kills Listeria therein, and There are certain control and preventive effect；Safe and reliable, the salmon meat after processing meets the standard eaten raw；And this method is avoided Hot-working destroys the shortcoming of salmon quality, still keeps with the salmon after chlorine dioxide immersion treatment preferable sense organ special Property, its quality and local flavor are not influenceed, it is adaptable to eaten raw.
Embodiment
Technical scheme is illustrated below in conjunction with specific embodiment.Below in conjunction with embodiment to this Invention is further described.
Embodiment 1
(1) preparation of Listeria monocytogenes：Bacterial strain WaX12 and reference culture ATCC13932 is selectively trained in PALCAM The flat lining out of base is supported, 37 DEG C stand overnight culture.Picking single bacterium drops down onto 5mL BHI Liquid Cultures and is based on 37 DEG C, 180r/ respectively Min concussion and cultivates 24h to OD600Nm=0.8~1.2 or so, it is 10 to obtain concentration8~109CFU/mL bacterium solutions.Will with physiological saline Bacterium solution is diluted to 8~12CFU/g, by reference culture ATCC13932 and wild strain WaX12 mixed in equal amounts, loaded on sterilizing watering can In it is standby.
Bacterium source is：ATCC13932 is reference culture, serotype 4b；Bacterial strain WaX12 is wild strain, by Shang Haihai The foreign Ministry of Agriculture of university aquatic products preservation and freshness quality safety risk assessment laboratory (Shanghai) separates preservation from raw pork, passes through Morphological analysis, biochemical characteristic and molecular biology identification, serotype 1/2a.With both Listeria monocytogenes mixed bacteria liquids Simulate the scene that salmon that may be present is polluted by Listeria monocytogenes.
(2) raw material fish Listeria monocytogenes are detected：The whole fish tape ice of salmon is transported to the Ministry of Agriculture of Shanghai Ocean University aquatic products Product preservation and freshness quality safety risk assessment laboratory.After frozen water thaws, in aseptic safe cabinet, three are directly embrocated with cotton swab The former fish of literary fish (flesh of fish surface and inner chamber after epidermis, peeling), flat board is coated on PALCAM selective medium flat boards, 37 DEG C of trainings Support 24 hours, detect fish body Listeria monocytogenes pollution condition, as a result display is without Listeria monocytogenes on feminine gender, raw material fish Pollution, such as table 1.
The upper Listeria monocytogenes of the raw material fish of table 1 are examined
It is to be based on national standard respectively using Listeria monocytogenes that may be present in two methods detection salmon GB4789.30-2016 Listeria monocytogenes PALCAM colony counting methods (PALCAM Agar), and use specific primer Molecular biology method (the U.SFDA Detection and Enumeration of Listeria of PCR sequence amplifications monocytogenes in Foods).Listeria monocytogenes specific primer sequence such as table 2.
The Listeria monocytogenes specific primer sequence of table 2
(3) Listeria monocytogenes infect salmon and ClO 2 solution processing：After the whole fish of salmon is thawed through frozen water, use The Listeria mixed bacteria liquid spray of step (1) is inoculated with (8~12CFU/g flesh of fish), and bacterial strain adheres to and infected 3h at 4 DEG C.Or, The whole fish frozen water of salmon is removed after thawing, and (8~12CFU/g flesh of fish) is inoculated with the Listeria mixed bacteria liquid spray of step (1), Bacterial strain adheres to and infected 3h at 4 DEG C.
Solution is configured to chlorine dioxide effervescent tablet.Chlorine dioxide (the ClO of salmon various concentrations after infecting2) molten Liquid immersion treatment, each experiment is in triplicate.Assay is as shown in table 3.
A. the salmon for not removing epidermis is infected after Listeria, respectively with concentration be 48~53mg/L, 38~43mg/L, 28~33mg/L ClO 2 solution soaks 20min at 4 DEG C~10 DEG C, judges the effect for killing Listeria monocytogenes.
(a) according to national standard, detected with PALCAM flat band methods and singly increase Lee in flesh of fish surface and inner chamber after salmon epidermis, peeling This special bacterium residual quantity, flow is as follows：
Salmon → frozen water defrosting → spray connects bacterium (8~12CFU/g) → bacterial strain adhesion and infects (4 DEG C, 3h) → dioxy Change chlorine (ClO2, 48~53mg/L, 38~43mg/L, 28~33mg/L) and immersion 20min → cotton swab embrocates sampling and (epidermis, goes Surface and inner chamber are oppressed after skin) → flat board coating (PALCAM Agar).
(b) Listeria monocytogenes of inside are oppressed in molecular biology method detection after immersion：ClO 2 solution soaks After bubble, salmon epidermis is removed, takes and thalline is collected after the flesh of fish (different parts are taken with meat 5g, common 50g respectively) homogeneous, extract bacterium DNA, is expanded with specific primer PCR, and detection salmon flesh of fish surface Listeria monocytogenes residual quantity, flow is as follows：
Salmon → frozen water defrosting → spray connects bacterium (8~12CFU/g) → bacterial strain adhesion and infects (4 DEG C, 3h) → dioxy Change chlorine (ClO2, 48~53mg/L, 38~43mg/L, 28~33mg/L) immersion 20min → peeling → sample → take the flesh of fish (to not Take meat 5g, common 50g respectively with position) → homogeneous → collection thalline → extraction DNA of bacteria → single increasing Lee of specific primer PCR amplifications This special bacterium.
B. salmon is removed after epidermis infects bacterium with Listeria, and respectively with concentration be 48~53mg/L, 38~43mg/L, 28~33mg/L ClO 2 solution soaks 20min at 4 DEG C~10 DEG C, judges the effect for killing Listeria monocytogenes.
(a) salmon oppresses Listeria monocytogenes residual quantity in surface and inner chamber after detection peeling, and flow is as follows：
Salmon → frozen water defrosting → peeling → spray connects bacterium (8~12CFU/g) → bacterial strain adhesion and infected (4 DEG C, 3h) → chlorine dioxide (ClO2, 48~53mg/L, 38~43mg/L, 28~33mg/L) and soaking sterilization 20min → cotton swab embrocates and takes Sample (flesh of fish surface and inner chamber) → flat board coating (PALCAM Agar).
(b) the internal single increasing Liszt of the salmon flesh of fish that molecular biology method detection is infected and soaked after peeling Bacterium：After ClO 2 solution immersion, take and thalline is collected after the flesh of fish (different parts are taken with meat 5g, common 50g respectively) homogeneous, extract thin Bacterium DNA, is expanded with specific primer PCR, and flow is as follows：
Salmon → frozen water defrosting → peeling → spray connects bacterium (8~12CFU/g) → bacterial strain adhesion and infected (4 DEG C, 3h) → chlorine dioxide (ClO2, 48~53mg/L, 38~43mg/L, 28~33mg/L) and soaking sterilization 20min → sampling → takes the flesh of fish (different parts are taken with meat 5g, common 50g respectively) → homogeneous → collection thalline → extraction DNA of bacteria → specific primer PCR amplifications Listeria monocytogenes.
Molecular biology method (U.SFDA Detection and Enumeration of Listeria Monocytogenes in Foods) specific primer sequence as shown in table 2, the detection knot of the killing effect of each processing method Fruit is as shown in table 3.
Killing effect of the various concentrations chlorine dioxide to Listeria monocytogenes on salmon under the different disposal method of table 3
The whole fish of salmon infects Listeria monocytogenes (8~12CFU/g) after thawing before peeling, then removes salmon epidermis simultaneously 20min, flat board coating detection flesh of fish surface and fish inner chamber, and molecular biology method are soaked with 48~53mg/L chlorine dioxide The detection flesh of fish is internal, does not detect Listeria monocytogenes.
The salmon immersion removed the peel again with 48~53mg/L chlorine dioxide by the salmon infected after peeling or after infecting 20min, staphylococcus aureus and salmonella also do not detect.
Remove after epidermis with the salmon of 48~53mg/L chlorine dioxide immersion 20min processing again in cold under aseptic condition Freeze and preserve 48h, detected again after defrosting, Listeria monocytogenes are not detected.
Embodiment 2
Epidermis and the salmon thawed will be removed to be soaked at 4 DEG C~10 DEG C with 48~53mg/L ClO 2 solutions 20min, carries out organoleptic test (flesh of fish after processing does not detect Listeria, and meets the requirement eaten raw).
Reference《DB46 118-2008》Method, constitutes subjective appreciation group, to dioxy by 6 trained valuation officers Color and luster, smell, mouthfeel, the meat for changing chlorine (48~53mg/L) immersion 20min salmon carry out evaluation marking.Evaluation result is： Salmon meat color is orange after immersion, bright color, clean mark, has seafood taste, delicious flavour can be eaten raw, muscle is flexible, Consolidation.With without chlorine dioxide treatment eat salmon raw compared with, indifference.As can be seen here, with the text of chlorine dioxide treatment three Fish, can not only control the microorganism of salmon, it is particularly possible to kill Listeria therein completely, and noresidue and different Taste, does not influence the local flavor eaten raw.

Claims (10)

1. control the method for Listeria in salmon, it is characterised in that by pending salmon in 45~200mg/L of concentration ClO 2 solution in soak 15~40min.
2. the method for Listeria in salmon is controlled described in claim 1, it is characterised in that ClO 2 solution concentration is 48 ~100mg/L, soak time is 20~40min.
3. the method for Listeria in salmon is controlled described in claim 1, it is characterised in that ClO 2 solution concentration is 48 ~80mg/L, soak time is 20~40min.
4. the method for Listeria in any one of claims 1 to 3 control salmon, it is characterised in that three described texts Fish removes after epidermis, then soaked with ClO 2 solution.
5. the method for Listeria in any one of claims 1 to 3 control salmon, it is characterised in that three described texts Fish removes after epidermis and defrosting, then soaked with ClO 2 solution.
6. the method for Listeria in any one of claims 1 to 3 control salmon, it is characterised in that described Li Si Special bacterium is Listeria monocytogenes.
7. application of the chlorine dioxide in terms of Listeria in killing salmon.
8. the application described in claim 7, it is characterised in that described Listeria is Listeria monocytogenes.
9. the application described in claim 7, it is characterised in that the concentration of the chlorine dioxide is 45~200mg/L, soak time For 15~40min.
10. the application described in claim 7, described salmon is removal epidermis and the salmon thawed.
CN201710379844.5A 2017-05-25 2017-05-25 The method for controlling Listeria in salmon Pending CN107125297A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101094734A (en) * 2004-11-10 2007-12-26 丹尼斯科有限公司 Antibacterial composition and methods thereof
KR20140003663A (en) * 2012-06-12 2014-01-10 고려대학교 산학협력단 Method of preparing sterilization composition having improved microbicidal activity and sterilization method using the composition

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101094734A (en) * 2004-11-10 2007-12-26 丹尼斯科有限公司 Antibacterial composition and methods thereof
KR20140003663A (en) * 2012-06-12 2014-01-10 고려대학교 산학협력단 Method of preparing sterilization composition having improved microbicidal activity and sterilization method using the composition

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
孙企达等: "《实用农产品和食品保鲜技术手册》", 31 January 2005, 上海科学技术出版社 *
李蓓蓓等: "二氧化氯减菌处理对鲈鱼品质的影响", 《食品科技》 *
许艳顺等: "二氧化氯减菌化处理对发酵鱼糜品质的影响", 《食品与机械》 *

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