1食品的腐败变质学习教案

1、会计学11食品的腐败变质食品的腐败变质或降低食用价值或降低食用价值变化是酸度升高，也可伴有其变化是酸度升高，也可伴有其它产物所特有的气味。它产物所特有的气味。01036.56072100BoilingPoint 沸点PasteurisingTemperature 巴氏灭菌温度Freezer 冷冻Fridge 冷藏箱BodyTemperature 体温温度范围温度范围SAFETY安全温度安全温度 SAFETY安全温度安全温度 MouldsAspergillus chevalieri 曲霉0.71霉菌Aspergillus ochraceus 曲霉0.78Aspergillus flavus 黄曲

2、霉0.80Penicillium verrucosum 青霉0.79Fusarium moniliforme 串珠镰孢霉0.87YeastsSaccharomyces rouxii 鲁氏酵母0.62酵母Saccharomyces cerevisiae 啤酒酵母0.90BacteriaBacillus cereus 蜡状芽孢杆菌0.92细菌Clostridium botulinum (proteolytic) 0.93 肉毒梭状芽孢杆菌（蛋白水解型）Clostridium botulinum (non-proteolytic) 0.97 肉毒梭状芽孢杆菌（非蛋白水解型） Escherichia

3、coli 埃希氏大肠杆菌0.93Salmonella 沙门氏菌0.95Staphylococcus aureus 葡萄球状杆菌0.83aw rangeFoodsMicrobial flora 0.98Fresh meats 鲜肉 Fresh fish 鲜鱼Fresh fruits 鲜果Fresh vegetables新鲜的蔬菜Canned vegetables in brine 罐装盐水蔬菜 Canned fruit in light syrup (3.5 % salt, 26% sugar)低盐罐装水果（盐3.5%，糖26）(C. perfringens,产气荚膜梭菌 Salmonella)

4、沙门氏菌(Pseudomonas)假单孢菌0.93 - 0.98Fermented sausages 发酵香肠Processed cheese加工干酪Bread 面包Evaporated milk 炼乳Tomato paste 番茄酱(10% salt, 50% sugar)（10盐。50糖）(B. cereus, 蜡状杆菌C. botulinum, 肉毒梭菌Salmonella 沙门氏菌)lactobacilli, bacilli andMicrococci 乳酸菌，芽孢杆菌，微球菌aw range aw范围Foods食品Microbial flora微生物菌群 S. aureus葡萄球菌M

5、ycotoxinproducing moulds 能产生霉菌毒素的霉菌Spoilage yeasts and moulds 腐败性酵母和霉菌Dry fermented sausages干燥发酵香肠Raw ham 生火腿 (17% salt, saturated sucrose) （盐17，饱和蔗糖）0.6 - 0.85Xerophilic fungi喜旱真菌Halophiles 嗜盐生物Osmophilic yeasts 耐高渗透酵母Dried fruit 干果Flour 面粉Cereals 谷类Salted fish 咸鱼Nuts 坚果 0.6No growth but may remain viable 不生长但能残