Evaluation method of decontamination and degerming effects of duck egg cleaning agent

Abstract

The invention relates to an evaluation method of the decontamination and degerming effects of a duck egg cleaning agent. According to the method, firstly, camellia seed powder is added into tap water; water bath solution at 60 DEG C is performed; then, sodium polyacrylate and a kathon preservative are added and are uniformly mixed, wherein in per 100mL of the tap water, the addition quantity of the camellia seed powder is 1.25 to 5.00g, the addition quantity of the sodium polyacrylate is 0.1 to 0.3g, and the addition quantity of the kathon preservative is 0.02 to 0.06mL; the cleaning agent is prepared; then, fresh duck eggs are selected to be manufactured into manually polluted eggs; next, the manually polluted eggs are cleaned by the prepared cleaning agent; finally, soil removal efficiency and whiteness improvement rate detection before and after manually polluted egg cleaning is performed; the water after the duck egg cleaning is subjected to antibacterial effect detection and comparison by a method of GB4789.2-2010 food sanitation microorganism laboratory total bacterial count determination, a microculture method and bacteriostatic ring experiments. The evaluation method has the advantages that an evaluation result is quantified, so that the result is objective, direct and accurate.

Description

technical field [0001] The invention relates to an evaluation method for the decontamination and bacteria removal effect of duck eggs, in particular to an evaluation method for the decontamination and bacteria removal effect of a duck egg cleaning agent and the duck egg cleaning agent. Background technique [0002] The annual output of duck eggs in my country has reached more than 5 million tons, accounting for about 20% of the total amount of poultry eggs. Duck egg production has become an important part of my country's agriculture. Duck eggs are delicious and nutritious. For a long time, people have processed duck eggs into egg products such as preserved eggs and salted eggs. However, surveys in recent years have shown that consumers are more and more fond of fresh duck eggs. Therefore, the quality and hygiene of fresh duck eggs It is directly related to the food safety of consumers. Relevant studies have shown that due to the special feeding methods of free-range and fre...

AI Technical Summary

Problems solved by technology

Relatively speaking, people focus on the cleaning of eggs, and there are few researches on the decontamination and sterilization of duck eggs, and some traditional products even have no cleaning process.

[0005] In addition, at present, there is no scientific evaluation method for the decontamination and sterilization effect of poultry egg cleaning agents

Generally, the existing egg washing only evaluates the decontamination by sensory evaluation, that is, scoring by visual observation, so that the human error is relatively large and cannot be quantified. Most of the sterilization is just washing away the stains and taking away the bacteria at the same time to see if it is washed. clean, no detection and description of sterilization,

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