不同消毒方法对生物制品的杀菌效果和破坏作用观察

为观察不同消毒方法对奶制品中细菌的杀灭效果和对抗体的破坏作用 ,采用细菌培养检验和紫外分光光度法进行了实验室研究。结果 ,用 135℃远红外干热处理 2～ 3s ,可将袋装鲜奶中幽门螺杆菌、金黄色葡萄球菌、大肠杆菌和绿脓假单胞菌全部杀灭 ,但抗体球蛋白亦完全被破坏 ;用 6 5℃水浴加热处理 2 .5h ,可完全杀灭上述 4种细菌 ,而且不破坏抗体球蛋白 ;用 5 0 0Gy剂量的60 钴辐照处理 ,与 6 5℃水浴处理效果相同 ;10 0℃煮沸 1min ,结果与135℃远红外干热处理结果一致。结论 ,用 6 5℃水浴加热处理 2 .5h和用 5 0 0Gy剂量的60 钴辐照处理鲜奶 ,既可杀灭细菌 ,又不破坏其中抗体成分。

OBSERVATION ON EFFICACY OF DIFFERENT DISINFECTION METHODS IN KILLING BACTERIA IN BIOLOGICAL PRODUCTS AND THE DESTRUCTIVE EFFECTS OF THE METHODS

In order to observe the efficacy of different disinfection methods in killing bacteria in dairy products and their destructive effect on antibody, bacterial culture examination and ultraviolet spectrophotometry were used to carry out experimental study. Results: Treatment with 135℃ far infrared dry heat for 2～3 s could kill completely Helicobacter pylori, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa in fresh milk in bags, but the antibody globulin was also destroyed completely. Heating in 65℃ water bath for 2.5 h could completely kill the above 4 kinds of bacteria without destruction of antibody globulin. Treatment with 500 Gy of 60 Co irradiation produced identical efficacy as 65℃ water bath. Result of 100℃ boiling for 1 min was same as the result of 135℃ far infrared dry heat treatment. Conclusion: Treatment of fresh milk with 65℃ water bath heating for 2.5 h and 500 Gy of 60 Co irradiation can both kill bacteria and not destroy the antibody in it.