食品科学 ›› 2019, Vol. 40 ›› Issue (17): 357-363.doi: 10.7506/spkx1002-6630-20180830-357

• 专题论述 • 上一篇    

鸡蛋贮藏期细菌污染及其对蛋品质影响的研究进展

陈力力,申田宇,刘金,陈欢,张立钊   

  1. (1.湖南农业大学食品科技学院,湖南?长沙 410128;2.食品科学与生物技术湖南省重点实验室,湖南?长沙 410128;3.湖南省发酵食品工程技术研究中心,湖南?长沙 410128)
  • 出版日期:2019-09-15 发布日期:2019-09-23
  • 基金资助:
    湖南省教育厅重点科研项目(16A099);公益性行业(农业)科研专项(201303084)

Current Status of Bacterial Contamination during Egg Storage and Its Effect on Egg Quality

CHEN Lili, SHEN Tianyu, LIU Jin, CHEN Huan, ZHANG Lizhao   

  1. (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; 3. Hunan Provincial Research Center of Engineering and Biotechnology for Fermentative Food, Changsha 410128, China)
  • Online:2019-09-15 Published:2019-09-23

摘要: 鸡蛋富含人体所需的优质蛋白质、多种氨基酸、矿物质、维生素等营养成分,是天然营养食品之一,然而鸡蛋丰富的营养物质也是细菌滋生的温床。沙门氏菌、大肠杆菌O157:H7、李斯特菌等致病菌侵染鸡蛋可产生各种有毒有害物质,能够引起食物中毒,对人体健康带来危害;而肠杆菌、肠球菌、假单胞菌等非致病性腐败菌污染鸡蛋后,使鸡蛋成分发生改变,降低食品的营养价值、直接食用价值和加工应用价值。本文对鸡蛋贮藏过程中污染细菌的种类、入侵鸡蛋的途径及其在鸡蛋内的生长繁殖、代谢作用引起鸡蛋的品质变化等研究进行综述。旨在为进一步揭示鸡蛋腐败变质的微生物过程和生物化学过程,针对性地制定控制鸡蛋腐败变质的措施、延长鲜蛋的保质期、保障食品安全提供参考。

关键词: 鸡蛋, 细菌污染, 鸡蛋品质, 入侵途径

Abstract: As a natural nutritious food, egg is rich in proteins, amino acids, minerals, vitamins and other nutrients needed by the human body. However, the rich nutrients in egg make it a breeding ground for bacteria. The pathogenic bacteria of egg-borne infectious diseases such as Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes can produce poisonous and harmful substances that cause food poisoning and bring harm to human health. The non-pathogenic spoilage bacteria such as Enterobacter, Enterococcus and Pseudomonas can change food composition and reduce the nutritional value, the direct consumption value and the processing and application potential of foods. In this paper, the species and invasion pathways of bacterial contamination during egg storage, and the quality changes of contaminated eggs caused by bacterial growth, multiplication and metabolism are summarized, with the aim of providing further insights into the microbial and biochemical aspects of egg spoilage and also providing a rationale for developing specific strategies to control egg spoilage, prolong the shelf-life of eggs, and ensure food safety.

Key words: egg, bacterial contamination, egg quality, invasion pathways

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