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研究生:陳岍汝
研究生(外文):Chen qian ru
論文名稱:牡蠣殼粉溶液對食品及食品接觸面上食品病原菌及組織胺生產菌之清除效果
論文名稱(外文):The Disinfecting Efficacy of Oyster Shell Powder Solution Against Food Pathogens and Histamine-Producing Bacteria on Food and Food Contact Surfaces
指導教授:蔡永祥蔡永祥引用關係
指導教授(外文):Tsai, Yung-Hsiang
口試委員:林家民林仲聖黃鈺茹
口試委員(外文):Lin, Chia-MingLin, Chung-SaintHuang, Yu-Ru
口試日期:2011-07-19
學位類別:碩士
校院名稱:國立高雄海洋科技大學
系所名稱:水產食品科學研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2011
畢業學年度:99
語文別:中文
論文頁數:136
中文關鍵詞:牡蠣殼粉
外文關鍵詞:Oyster Shell
相關次數:
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  • 下載下載:62
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本研究將牡蠣殼粉以1000℃煅燒1 小時,再進行清除食品接觸表面 (不銹鋼板、磁磚)、砧板 (塑膠砧板、木質砧板)、食品表面 (雞蛋殼、魚皮) 上之食品病原菌 (Salmonella Typhimurium、Escherichiacoli、Staphylococcus aureus) 和組織胺生產菌 (Enterobacter aerogenes、
Proteus vulgaris、Morganella morganii、S. capitis) 之效果評估。研究結果得知,食品病原菌及組織胺生產菌於食品接觸表面、砧板及食品上之清除效果會隨著牡蠣殼粉濃度及浸泡時間之增加而增加。其中,牡蠣殼粉溶液對革蘭氏陰性菌 S. Typhimurium、E. coli、E. aerogenes、P.
vulgaris 及M. morganii 於塑膠砧板、不銹鋼板及磁磚之清除效果較佳,最低除菌濃度 (Minimal disinfection concentration,MDC) 為0.05%至0.5%之濃度1 分鐘即可完全清除;但對木質砧板之效果較差,最低除菌濃度 MDC 除了 E. coli 在1 分鐘與5 分鐘分別為1%與0.5%外,其他菌株處理之 MDC 皆大於1%。另外,牡蠣殼粉溶液對革蘭氏陽性菌 S. aureus 及 S. capitis 於食品接觸表面與砧板之清除效果不佳,當以最高濃度1%處理後仍無法完全清除,對 S. aureus 處理1 分鐘以上可降低約2.98 至4.72 log CFU/chip 菌量,對 S. capitis 處理1 分鐘以上可降低約3.16 至5.09 log CFU/chip 之菌量。
再者,將牡蠣殼粉溶液浸洗已分別接種 S. Typhimurium、 S.Enteridis 和 E. coli 之雞蛋外殼,在浸洗1 與5 分鐘後,分別於0.5%與0.05 至0.1%可完全清除表面菌量,達到與200 ppm 次氯酸鈉效果相同。另外,將牡蠣殼粉溶液浸洗已接種 E. aerogenes 及 M. morganii 之旗魚、鮪魚與鮭魚等魚皮,顯示牡蠣殼粉溶液濃度越高亦能減少表面菌量,大部分於1%濃度並且延長浸洗時間至5 分鐘時可將魚皮上之菌量完全清除;且清除效果較200 ppm 次氯酸鈉為佳。因此,本研究結果顯示牡蠣殼粉溶液可作為清除食品接觸面 (不銹鋼板、磁磚)、砧板(塑膠砧板、木質砧板) 及食品 (雞蛋殼、魚皮) 上殘留食品病原菌及組織胺生產菌之清潔劑。
Disinfecting effects of oyster shell powder solution (OSPS) against
food-borne bacteria (Salmonella Typhimurium 、Escherichia coli 、
Staphylococcus aureus) and histamine-producing bacteria (Enterobacter
aerogenes、 Proteus vulgaris、Morganella morganii、Staphylococcus capitis)
on food contact surfaces (ceramic tile, stainless steel and cutting board),
egg shell, and fish skins were studied. The disinfecting efficacy of OSPS
increased with increased OSPS concentrations and immersion time.
Among them, the MDCs (Minimal disinfection concentrations) of OSPS
against S. Typhimurium, E. coli, E aerogenes, P. vulgaris and M.
morganii on plastic cutting boards, stainless steel and ceramic tile were
0.05 to 0.5% at 1 minute immersion and were better than wooden cutting
board. Except for E. coli, MDC of OSPS against above bacteria on wooden
cutting board was more than 1%. Moreover, OSPS did not all disinfect the
population of Gram-positive bacteria, S. aureus and S. capitis on food
contact surfaces and cutting boards, even if the highest concentration of 1%
of OSPS was used. After immersion of the tested surfaces in OSPS above 1
min, populations of S. aureus and S. capitis were reduced by 2.98 to 4.72
log CFU/chip and by 3.16 to 5.09 log CFU/chip, respectively.
The MDCs of OSPS against S. Typhimurium, S. Enteridis and E. coli on
egg shells were 0.5% and 0.05 to 0.1% at 1 minute and 5 minute immersion,
respectively, while the disinfection efficacy was similary to 200 ppm
sodium hypochloride solution. However, the disinfecting efficacy of OSPS
against E. aerogenes and M. morganii on sailfish, tuna and salmon skin was
better than 200 ppm sodium hypochloride solution and the MDCs were 1%
at 5 minute immersion. In conclusion, this study revealed that OSPS
treatment could be used as an effective method for reducing food -borne
pathogens and histamine-producing bacteria contamination on food contact
surfaces (ceramic tile, stainless steel and cutting board), egg shell, and fish
skins.
中文摘要.......................................................................Ⅰ
Abstract .................................................................... Ⅲ
致謝.......................................................................... Ⅴ
目錄.......................................................................... Ⅶ
表次...........................................................................XI
圖次.........................................................................XIII
壹、研究動機.................................................................... 1
貳、文獻回顧.................................................................... 3
一、食物中毒及其預防............................................................. 3
二、組織胺中毒症................................................................ 10
三、貝殼之利用.................................................................. 19
四、食品中毒及組織胺中毒相關病原菌................................................ 27
參、牡蠣殼粉溶液對食品接觸表面及砧板上食品病原菌與組織胺生產菌之清除效果............... 49
一、前言....................................................................... 49
二、材料與方法.................................................................. 52
三、結果與討論.................................................................. 55
肆、牡蠣殼粉溶液對食品上食品病原菌與組織胺生產菌之清除效果........................... 81
一、前言....................................................................... 81
二、材料與方法.................................................................. 84
三、結果與討論.................................................................. 87
伍、結論...................................................................... 107
陸、參考文獻.................................................................. 110
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