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目的研究消除牡蛎体内病原微生物及其臭氧对牡蛎的净化效果。方法采用臭氧对牡蛎进行净化试验,按GB/T4789-2008方法进行相关微生物的检测。对用臭氧净化处理牡蛎的效果进行观察。结果臭氧浓度为0.4、0.8、1.6 mg/L作用24 h,对牡蛎体内细菌总数平均降低率依次分别为94.62%、90.77%、78.84%,;大肠菌群与致病菌则由净化前的超标至净化后的全面达标。净化后的牡蛎在5℃的条件下保存12d以内存活率100%,15d内存活率90%~100%。净化后的牡蛎卫生指标全部符合要求。结论在暂养牡蛎海水中充入臭氧浓度0.4 mg/L以上,暂养24 h可达到消毒净化指标要求。
Objective To study the elimination of pathogenic microorganisms in oysters and ozonation of oysters. Methods The oyster was purified by ozone, and the related microorganisms were tested according to the method of GB / T4789-2008. The effect of ozone treatment of oysters was observed. Results The average reduction rates of total bacteria in oysters were 94.62%, 90.77% and 78.84% respectively after the ozone concentrations were 0.4, 0.8 and 1.6 mg / L for 24 h. However, the coliform and pathogenic bacteria were significantly higher than those before purification After the purification of the full compliance. Purified oysters stored at 5 ℃ under 12d survival rate of 100%, 15d survival rate of 90% to 100%. The purified oyster health indicators all meet the requirements. Conclusion It is required to purify the oyster by adding ozone concentration above 0.4 mg / L and holding for 24 h.