A rapid test method for the bactericidal effect of high-moisture food

A technology of bactericidal effect and inspection method, which is applied in the direction of material analysis, material excitation analysis, material analysis through optical means, etc., to achieve the effect of simple operation, less time-consuming, and low detection limit

Active Publication Date: 2019-03-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the method of using DPA as the target product to quickly detect whether there are live spores in the biological indicator, and then verify the effectiveness of the bactericidal means.

Method used

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  • A rapid test method for the bactericidal effect of high-moisture food

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select 6 pieces of 3M 1292 biological indicator for steam sterilization (Bacillus stearothermophilus spore disc, about 6-log), divide them into 3 groups, 2 pieces in each group, and put the high-moisture food to be sterilized and 3M 1292 steam sterilization Put the biological indicator together into the pressure steam sterilization equipment for sterilization treatment, the temperature of the sterilization pot is 121 °C, and the sterilization time is 0min, 5min and 20min respectively. Treatment at 121°C for 0 min means no treatment. As an experimental control, treatment at 121°C for 5 minutes simulates the situation of incomplete sterilization, and treatment at 121°C for 20 minutes should theoretically kill all spores, thereby simulating the situation of successful sterilization. The exposure position of the 3M 1292 biological indicator for steam sterilization is located at the cold point of the sterilization equipment.

[0030] In the ultra-clean workbench, put 3 group...

Embodiment 2

[0037] Select 6 sticks of ACE test H6301 biological indicator for steam sterilization (Bacillus subtilis spore disc, about 6-log), divide them into 3 groups, 2 sticks in each group, and sterilize the high-moisture food to be sterilized with ACE test H6301 steam sterilization Put the biological indicator together into the pressure steam sterilization equipment for sterilization treatment. The temperature of the sterilization pot is 115°C, and the sterilization time is 0min, 5min and 20min respectively. Treat at 115°C for 0 min without any treatment. As an experimental control, treat at 115°C for 5 minutes to simulate incomplete sterilization, and treat at 115°C for 20 minutes. Theoretically, all spores should be killed to simulate successful sterilization. The exposure position of the ACE test H6301 biological indicator for steam sterilization is located at the cold spot of the sterilization equipment.

[0038] In the ultra-clean workbench, put 3 groups of sterilized ACE test H...

Embodiment 3

[0045] Select 6 pieces of 3M 1292 biological indicator for steam sterilization (Bacillus stearothermophilus spore disc, about 6-log), divide them into 3 groups, 2 pieces in each group, and put the high-moisture food to be sterilized and 3M 1292 steam sterilization Put the biological indicator together into the pressure steam sterilization equipment for sterilization treatment, the temperature of the sterilization pot is 121 °C, and the sterilization time is 0min, 5min and 20min respectively. Treatment at 121°C for 0 min means no treatment. As an experimental control, treatment at 121°C for 5 minutes simulates the situation of incomplete sterilization, and treatment at 121°C for 20 minutes should theoretically kill all spores, thereby simulating the situation of successful sterilization. The exposure position of the 3M 1292 biological indicator for steam sterilization is located at the cold point of the sterilization equipment.

[0046] In the ultra-clean workbench, put 3 group...

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Abstract

The invention discloses a rapid detection method for a sterilization effect of high moisture food. The rapid detection method comprises the following steps: 1, exposing a biological indicator to a cold point of sterilization equipment and carrying out pressure steam sterilization, taking the biological indicator out after the sterilization is finished, washing and centrifuging repeatedly, and then removing supernate to obtain spore precipitate; 2, carrying out heat-shock treatment on the spores, and incubating by adding a nutrition germinator; 3, centrifuging and filtering the incubated spores and the nutrition germinator to obtain filtrate; 4, adding a lanthanide series compound to the filtrate, uniformly mixing and then detecting the fluorescence intensity with a fluorescence spectrophotometer; 5, judging whether the fluorescence appears or not with sterile water as a blank control according to the fluorescence detection value obtained in the step 4, and further judging whether the sterilization on the high moisture food is thorough or not. The rapid detection method disclosed by the invention has the advantages of simple operation, few time consumption, accurate result, low detection limit, suitability for supervision in factories and quality supervision departments, and the like.

Description

technical field [0001] The invention relates to the technical field of food sterilization effect inspection. More specifically, the invention relates to a rapid test method for the bactericidal effect of high-moisture food. Background technique [0002] After being sterilized, high-moisture food does not contain pathogenic microorganisms, nor does it contain non-pathogenic microorganisms that can reproduce in it at normal temperatures, and it reaches a commercial sterile state and can be stored at room temperature for a long time. High-pressure steam sterilization is the most commonly used sterilization method for high-moisture foods, which can kill all microorganisms including spores, and researchers have been working hard to find methods that can test the sterilization effect. For the thorough sterilization of high-moisture food, the commonly used method is to use the method of the national food safety standard "Food Microbiological Examination Commercial Sterility Test" ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/64
CPCG01N21/6402
Inventor 张良张泓张春江胡宏海黄峰张雪刘倩楠陈文波吴娱
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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