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1、食品卫生微生物学检验 罐头食品商业无菌的检验福建省疾病预防控制中心 马群飞Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.Evaluation only.Evaluation only.
2、Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.1 主题内容与适用范围本标准规定了罐头食品商业无菌检 验的基本要求，操作程序和结果判定。本标准适用于各种密封容器包装的 ，经过适度的热杀菌后达到商业无菌， 在常温下能较长时间保存的罐头食品。 Evaluat
3、ion only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.2 引用标准GB/T 4789.12 食品卫生微生物学检验 肉毒梭菌及肉毒毒素检验GB/T 4789.282003 食品卫生微生物 学检验 染色法、培养基
4、和试剂GB 8950 罐头厂卫生规范GB/T 10786 罐头食品的pH测定 Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.3 术语和定义：3.1 罐头食品的商业无菌罐头食品经过适度的热
5、杀菌以后，不含 有致病的微生物，也不含有在通常温度下能 在其中繁殖的非致病性微生物，这种状态称 作商业无菌。 Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.术语和定义： 密封的定义：食品
6、容器经密闭后能阻止微生 物进入的状态。 胖听的定义：由于罐头内微生物活动或化学 作用产生气味，形成正压，使一端或两端外 凸的现象。 泄漏的定义：罐头密封结构有缺陷，或由于 撞击而破坏密封，或罐壁腐蚀而穿孔致使微 生物侵入的现象。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose
7、 Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.术语和定义：低酸性罐头食品除酒精饮料以外，凡杀菌后平衡pH值大 于4.6、水活性值大于0.85的罐头食品，原来是 低酸性的水果、蔬菜或蔬菜制品，为加热杀菌 的需要而加酸降低pH值的，属于酸化的低酸 性罐头食品。 酸性罐头食品指杀菌后平衡pH值等于或小于4.6的罐头 食品。pH值小于4.7的番茄、梨和菠萝以及由 其制成的汁，以及pH值小于4.9的无花果都算 作酸性食品。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.
8、5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.设备和仪器 冰箱0 4； 恒温箱：301、 361、551； 恒温水浴：461 显微镜； 架盘天平：0500 g ；电子秤或台天平； 电位pH计； 灭菌试管、吸管、平 皿； 开罐刀和罐头打孔器 ； 白色搪瓷盘； 灭菌镊子。 超净工作台；Evaluation only.Evaluat
9、ion only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.卫生开罐刀Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile
10、5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.培养基和试剂5.1 革兰氏染色液；5.2 庖肉培养基；5.3 溴甲酚紫葡萄糖肉汤：见附录A A1 ；5.4 酸性肉汤：见附录A A2；5.5 麦芽浸膏汤：见附录A A3；5.6 锰盐营养琼脂：见附录A A4；5.7 血琼脂；5.8 卵黄琼脂；5.9 75%酒精溶液。 Evaluation only.Evaluati
11、on only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.检验步骤6.1 审查生产操作 记录 6.2 抽样方法 6.2.1 按杀菌锅抽样 6.2.2 按生产班(批) 次抽样 6.3 称重 6.4 保温 6.5 开罐6.6 留样 6.7 pH测定
12、6.8 感官检查 6.9 涂片染色镜检 6.10 接种培养 6.11 微生物培养检验 程序及判定Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.检验程序：称重样品保温培养观察现象 开罐检验
13、留样pH值测定感官 检验涂片染色镜检接种培养 结果判定Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.6.3 称重用电子秤或台天平称重，1 kg 及以下的罐头精确到1 g，1 kg以上 的
14、罐头精确到2 g。各罐头的重量减 去空罐的平均重量即为该罐头的净 重。称重前对样品进行记录编号。 Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.样品保温时间和温度 罐头头种类类温度/时间
15、时间 /d低酸性罐头头食品36110酸性罐头头食品30110预预定要输输往热带热带 地 区（40以上）的 低酸性食品55157保温过程中应每天检查，如有胖听或泄漏等现象 ，立即剔出作开罐检查。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright
16、 2004-2011 Aspose Pty Ltd.6.5 开罐取保温过的全部罐头，冷却到常温后，按无 菌操作开罐检验。将样罐用温水和洗涤剂洗刷干净，用自来 水冲洗后擦干。放入无菌室，以紫外光杀菌灯 照射30 min。将样罐移置于超净工作台上，用75%酒精 棉球擦拭无代号端，并点燃灭菌(胖听罐不能烧 )。用灭菌的卫生开罐刀或罐头打孔器开启(带 汤汁的罐头开罐前适当振摇)，开罐时不能伤及 卷边结构。 Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.6.6 留样开罐后，用灭菌吸管或其他
