The microbial ecology of processing equipment in different fish industries - analysis of the microflora during processing and following cleaning and disinfection
The microbial ecology of processing equipment in different fish industries - analysis of the microflora during processing and following cleaning and disinfection
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DOI：
10.1016/s0168-1605(03)00067-9
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发表时间：
2003-11-01
影响因子：
5.4
通讯作者：
Gram, L
中科院分区：
文献类型：
--
作者：
Bagge-Ravn, D;Ng, Y;Gram, L
在四个不同的加工厂中鉴定了生产期间以及清洁和消毒程序后粘附在加工设备上的微生物群落。从各种琼脂平板中分离并鉴定了总共1009种微生物。使用简单的表型测试的逐步程序被用来识别分离株，并证明是一种快速的方法来分组大量的微生物。微生物区系以假单胞菌、奈瑟菌科、肠球菌科、棒状杆菌、不动杆菌和乳酸菌为主。冷熏鲑鱼植物的微生物群落，而在工厂加工半保存鲱鱼由假单胞菌，产碱菌和Enterococcinaceae。在一家鱼子酱加工厂中发现了嗜冷杆菌、葡萄球菌和酵母菌。总的来说，许多经常从鱼中分离出来的微生物也从鱼加工厂中分离出来。然而，一些选择取决于加工参数发生，因为在鱼子酱加工中占主导地位的晕和嗜盐微生物。清洗消毒后，熏制室中残留酵母菌、假单胞菌、奈瑟氏球菌和产碱菌，鲱鱼厂中残留酵母菌和假单胞菌，鱼子酱厂中残留假单胞菌、葡萄球菌和酵母菌。清洁和消毒后的主要粘附微生物是假单胞菌和酵母菌，与加工过程中的微生物群落无关。在食品加工厂的良好卫生规范计划中，粘附微生物菌群的知识是必不可少的，因为改进的清洁和消毒程序的开发和设计应针对持续存在和可能污染产品的微生物。(C)2003 Elsevier Science B.V.保留所有权利。
The microflora adhering to the processing equipment during production and after cleaning and disinfecting procedures was identified in four different processing plants. A total of 1009 microorganisms was isolated from various-agar plates and identified. A stepwise procedure using simple phenotypic tests was used to identify the isolates and proved a fast way to group a large collection of microorganisms. Pseudomonas, Neisseriaceae, Enterobactericeae, Coryneform, Acinetobacter and lactic acid bacteria dominated the microflora. of cold-smoked salmon plants, whereas the microflora in a plant processing semi-preserved herring consisted of Pseudomonas, Alcaligenes and Enterobactericeae. Psychrobacter, Staphylococcus and yeasts were found in a caviar processing plant. Overall, many microorganisms that are often isolated from fish were also isolated from the fish processing plants. However, some selection depending on processing parameters occurred, since halo- and osmo-tolerant organisms dominated in the caviar processing. After cleaning and disinfection, yeasts, Pseudomonas, Neisseriaceae and Alcaligenes remained in smokehouses, yeasts and Pseudomonas in the herring plant and Pseudomonas, Staphylococcus and yeasts in the caviar plant. The dominant adhering organisms after cleaning and disinfection were pseudomonads and yeasts independently of the microflora during processing. Knowledge of the adhering microflora is essential in the Good Hygienic Practises programme of food processing plants, as the development and design of improved cleaning and disinfecting procedures should target the microorganisms persisting and potentially contaminating the product. (C) 2003 Elsevier Science B.V. All rights reserved.