Method for reducing survival rate of salmonella on egg surface by ozonated water

Abstract

The invention discloses specific methods such as raw material request, aqueous medium request, ozone water temperature and immersion time, etc. of a technical method for reducing survival percentage of salmonella on the surfaces of eggs by ozone water. The eggs to be processed in the invention are produced by healthy chicken group without salmonella disease and the eggs are fresh eggs with a guarantee period of no more than 7 days. The aqueous medium for preparing the ozone water meets the national NY5028-2001 water quality requirement for processing water of pollution-free food poultry product. When an ozonizer is used for preparing the ozone, the performance of the ozonizer can ensure the ozone concentration in the prepared ozone water to achieve above 4mg / L under the condition of 0 to 30 DEG C. The ozone concentration of ozone water which can reduce the survival percentage of the salmonella on the surfaces of the eggs by above 90 percent is higher than 2mg / L with the optimum temperature of 0 to 5 DEG C. Under the condition of 0 to 30 DEG C, the eggs are soaked in the ozone water with the ozone concentration of above 2mg / L for 10 minutes and then taken out; under the clean condition with the temperature of 20 plus or minus 5 DEG C and the relative humidity of below 30 to 50 percent, the eggs are treated with natural drying or air seasoning and packaged, and then the egg product, the survival percentage of the salmonella on the surface of which being reduced by above 90 percent, is obtained. The methods of the invention can be used for improving the safe mass of the eggs and have broad application value.

Description

technical field [0001] The invention relates to a technical method for reducing the survival rate of Salmonella bacteria on the surface of eggs by ozone water and improving the safety and quality of eggs. Background technique [0002] Salmonella has many types and is widely distributed, and is an important pathogen of zoonotic diseases. Salmonellosis caused by it is one of the most frequently reported foodborne diseases in both developed and developing countries. In my country, Salmonella food poisoning accounted for as high as 70% to 80% of bacterial food poisoning. In view of this, how to prevent and eliminate food Salmonella contamination has always been an important issue of great concern to governments all over the world. Meat, eggs, milk and other livestock products contain a variety of rich nutrients, which are very suitable for the growth and reproduction of Salmonella, and are the main products that cause Salmonella poisoning. Since Salmonella is a common pathogen...

AI Technical Summary

Problems solved by technology

At present, ozone generators are widely used in domestic and foreign drinking water, swimming water disinfection, medical equipment disinfection and fruit, fish and shrimp preservation, but there is still a lack of research on the effect and application methods of salmonella disinfection and killing at home and abroad.