摘要
以含100mg/L过氧乙酸的溶液浸泡鸡翅10min,可将其表面细菌总数由349000cfu/cm2减至970cfu/cm2;浸泡30min者,减至251cfu/cm2。而以含50mg/L过氧乙酸的溶液浸泡30min,细菌总数仍有1086cfu/cm2,未达商检合格规定。
Immersion of chicken wing in a solution containing 100 mg/L of peracetic acid for 10 min could reduce the total bacterial count of its surface from 349 000 cfu/cm2 to 970 cfu/cm2; immersion for 30 min could reduce to 251 cfu/cm2. The total bacterial count after immersion in a solution containing peracetic acid 50 mg/L for 30 min was still 1086 cfu/cm2 which did not fulfil the requirement of up-to-standard of commercial examination.
出处
《中国消毒学杂志》
CAS
1999年第2期101-103,共3页
Chinese Journal of Disinfection
关键词
过氧乙酸
食品消毒
鸡翅
浸泡
peracetic aciddisinfection of chicken meatdisinfection of food