Study on microbial growth in fresh cut Citrullus lanatus under normal and refrigerated conditions
Objective To analyze the changes in microbial content of fresh cut Citrullus lanatus of different varieties over time under normal temperature and refrigeration storage conditions.Methods The 30 batches of 420 samples of the more popular of Kirin,Sweet King,and Black Beauty Citrullus lanatus,were selected as the research objects.After being divided and stored at room temperature and refrigerated conditions for 2,4,6,8,10,12,and 24 hours,microbial item detection was carried out to obtain the total bacterial count,coliform count,mold and yeast count,and Staphylococcus aureus microbial contamination.Results The total bacterial count,coliform count,mold and yeast count of the three fresh cut Citrullus lanatus increased with storage time.After being stored at room temperature for 8,10 and 12 hours,the total bacterial count of Kirin,Sweet King,and Black Beauty Citrullus lanatus exceeded 105 CFU/g,the coliform count exceeded 100 CFU/g after 8 hours,and the total number of mold and yeast count exceeded 100 CFU/g after 10 hours,under refrigeration conditions,the average total bacterial count of Kirin,Sweet King,and Black Beauty Citrullus lanatus stored for 8 hours exceeded 104 CFU/g;the coliform count,total number of molds and yeasts all exceeded 100 CFU/g after 10 hours of storage.Staphylococcus aureus was detected after 4 hours of storage at room temperature and 6 hours of refrigeration,with a total detection rate of 32.86%.Conclusion Fresh cut Citrullus lanatus pose an increased safety risk due to microbial contamination after being stored at room temperature for 8 hours.Consumers should consume them as soon as possible after purchase and store them at low temperatures if necessary.
万方数据
维普
