餐饮企业自制鲜榨果汁卫生质量的调查与分析

目的 了解苏州市姑苏区餐饮单位自制鲜榨果汁卫生微生物污染情况。 方法 2013至2014年抽取区内餐饮企业现售的鲜榨果汁及加工用具共117件（份）,检测菌落总数、大肠菌群、致病菌。 结果 鲜榨果汁中检出霉菌和金黄色葡萄球菌,菌落总数、大肠菌群和致病菌合格率分别为93.0%、68.4%、84.2%。2014年鲜榨果汁卫生指标合格率高于2013年,两年分别为73.3%、48.2%。一次性杯子卫生指标合格率均为100%。榨汁机菌落总数、致病菌合格率均为100%,大肠菌群合格率为86.7%。 结论 鲜榨果汁容易受卫生微生物污染,需加强对鲜榨果汁制售单位监督和管理。     

瓶装化是提高市售酱油卫生质量的有效途径——实验与生产实践的总结

据近几年来各地资料报导以及笔者数年来的工作实践发现,市售酱油按国家酱油卫生标准(BG2717-81、下同)判定,细菌指标中大肠菌群和致病菌指标都能符合标准,唯有细菌总数达标比较困难。市场销售的酱油多为散装贮存,在货架贮存期内细菌含量往往容易出现逐渐增多的趋势。尤其是在夏秋季节,消费者购回酱油一周左右就出现生花或进而变质的现象,严重影响了市售酱油卫生     

酿造酱油微生物标准的分析研究

对酿造酱油中特征微生物进行分离鉴定,并对贮藏和酿造过程中各项微生物卫生指标进行动态分析,结果表明,酱油中细菌主要由耐热的芽孢杆菌和耐盐菌构成.在贮藏过程中,酱油的细菌菌落总数总体呈下降趋势,霉菌和酵母菌落数呈现一个缓慢的上升过程.在酱油酿造过程中,细菌和酵母菌落数随着发酵进程而逐渐降低,霉菌为先扬后抑的变化过程.整个发酵过程不适合大肠菌群生长.     

对酱油产品检测大肠菌群的质疑

根据国标GB 4789.3对酱油中大肠菌群进行长期检测的结果表明:酱油生产过程中即使带入大肠菌,在成品里也检测不到大肠菌群.通过对大肠菌的培养试验发现,大肠菌只能在食盐浓度低于8 g/dL的水溶液中生存,在通常的酱油成品中,常温下存储时间超过48 h,大肠菌就检测不出了.因此,国标GB 2717酱油卫生标准中,对大肠菌群的指标要求是没有意义的,应该修改该指标以更好地反映出酱油生产过程中的卫生情况.     

微生物检测注意事项——大肠菌群和菌落总数

正我国卫生部颁布的食品微生物指标有菌落总数、大肠菌群和致病菌3项,其中致病菌一般指"肠道致病菌和致病性球菌",主要包括沙门氏菌、志贺氏菌、金黄色葡萄球菌、致病性链球菌4种。此外,鉴于很多霉菌能够产生毒素,引起消费者食物中毒及其他疾病,故特定产品也应对产毒霉菌进行检验。大肠菌群检测注意事项方法选择大肠菌群(Coliform bacteria)是指一群能发酵乳糖、产酸产气、需氧和兼     

景迈山虫茶菌相及卫生微生物指标的检测分析

目的评价景迈山虫茶的食用安全性。方法根据《食品卫生微生物学检验》的办法,对景迈山虫茶的菌落总数、大肠菌群、霉菌、致病菌(志贺氏菌、沙门氏菌、金黄色葡萄球菌、溶血性链球菌)等卫生微生物指标进行检测。结果虫茶中的菌落总数为3.30 CFU/g,大肠杆菌数为24.1 MNP/100 g,霉菌数为3.50 CFU/g,致病菌均未检出。全微生物分离纯化出55个菌株,其中真菌30株,细菌25株,未发现有害菌株。景迈山虫茶各项卫生微生物指标均符合GB/T 4789.2-2010等标准。结论景迈山虫茶作为一类新资源食品,在卫生微生物学方面是安全的。     

成都市散装糕点微生物质量情况调查与分析

目的检测成都市散装糕点微生物的污染情况,分析主要污染来源以及风险点并提出改进措施。方法参考GB 7099-2015《食品安全国家标准糕点、面包》中的微生物要求对市场上销售散装糕点进行菌落总数、大肠菌群、霉菌以及致病菌(沙门氏菌、金黄色葡萄球菌)检测,并对含肉制品散装糕点进行单核细胞增生李斯特氏菌检测。对直接接触食品的包装材料进行大肠菌群检测。结果散装糕点菌落总数不合格率为63%,大肠菌群不合格率40%,霉菌不合格率为16%。均未检出致病菌。结论成都市散装糕点微生物不合格率较高,散装糕点生产销售企业也存在一定食品安全问题,监管部门对该行业应加强管理力度。     

羊糕卫生检测结果分析

为了搞好羊糕的卫生监督监测,保证其卫生质量,通过对南京市20个卤莱店的羊糕抽样进行大肠菌群、菌落总数和致病菌等微生物指标进行检测,每店抽样两份共40份样本。结果表明羊糕的总合格率为0。其中大肠菌群不合格率为100％,菌落总数超标率为45％,金黄色葡萄球菌、沙门氏菌和副溶血性弧菌等致病菌均未检出。     

紫外线杀菌技术在即食酱油中的应用研究

用紫外线对酱油的杀菌处理研究表明,照射剂量48000μw.s/cm2、酱油厚度0.5mm、照射距离30cm、杀菌温度20℃时,可使菌落总数降低85%,大肠菌群数降低98%;对可溶性无盐固形物、全氮、氨基态氮以及谷氨酸等理化、营养指标无任何破坏作用,经紫外线照射后的酱油在20℃条件下保存6个月,菌落总数为2.8×104cfu/mL,大肠菌群小于30cfu/100mL,符合我国即食酱油的卫生要求,感官指标良好。     

卫生部关于2003年第八次食品卫生监督抽检情况的通报

卫生部文件卫法监发 [2 0 0 4 ]6号各省、自治区、直辖市卫生厅局 ,卫生部卫生监督中心、中国疾病预防控制中心 :根据 2 0 0 3年国家卫生监督抽检工作计划安排 ,我部组织吉林、黑龙江、江西、青海、辽宁、福建、重庆、内蒙古、北京、天津、河北、安徽、山东、河南、湖北、西藏、新疆、广西、广东、江苏、上海、贵州、陕西、海南、云南、山西、四川等 2 7个省 (自治区、直辖市 )卫生部门对市售的酱油进行了卫生监督抽检 ,现将有关抽检情况通报如下 :一、抽检情况对市售酱油共抽检了 346份样品 ,检验项目为菌落总数、大肠菌群、致病菌、防腐剂…     

热处理辣椒酱贮藏过程中残留微生物分析

四川郫县辣椒酱多采用热处理控制微生物生长以延长货架期,但热处理后残留微生物仍会导致辣椒酱腐败。辣椒酱经80℃、30min热处理后室温贮藏120d期间检测其中菌落总数、大肠菌群、霉菌和酵母数,分别采用16S rDNA和ITS序列鉴定分离的细菌和真菌菌株,并运用PCR-DGGE法分析贮藏终点辣椒酱中细菌群落结构。结果表明：热处理后辣椒酱中微生物减少了90%以上,残留微生物主要为芽孢杆菌(Bacillus sp.),在贮藏期内微生物数量则呈先上升后下降的趋势;PCR-DGGE检测发现贮藏终点辣椒酱中主要残留细菌为乳酸菌(Pediococcus sp.和Lactobacillus sp.)和蜡样芽孢杆菌(Bacillus cereus)。因此,热处理可使辣椒酱中部分微生物致死、亚致死或转为“存活但非可培养” (viable but non-culturable,VBNC)状态,但残留的芽孢杆菌(Bacillus sp.)和乳酸菌可能导致辣椒酱的腐败。有效控制芽孢杆菌将是延长辣椒酱货架期的关键因素。     

Petrifilm--up-to-date tests for microbiological control of food products, raw materials and environmental objects

The principle of action, advantages and different types of Petrifilm as alternative test to the classical microbiological analysis are considered. Petrifilm is up-to-date high technology test systems for the rapid quantitative microbiological control in foodstuff of sanitary-significant and pathogenic microorganisms--yeast and moulds, coliforms, Enterobacteriaceae, Staphylococcus, Listeria spp. and Lactobacilli spp. Automatic testing of colonies on Petrifilm with use of the Petrifilm-Reader allows to reduce time for colony counting, to exclude errors of personnel and to document results of the analysis.     

广东白腐乳质量与安全性评价

以广东白腐乳为研究对象，按照行业标准SB／T 10170-1993检测了其理化指标（包括水分、pH值、氨基酸态氮、NaCl以及水溶性无盐固形物）、微生物指标（包括细菌总数、酵母菌、霉菌、大肠菌群和金黄色葡萄球菌），并进行了感官评价，分析了腐乳的微生物安全与质量，结果表明10个样品的各项指标均符合行业标准。     

国内外酱油法规标准对比及分析

目的分析国内外酱油标准,为今后完善我国标准内容以及提高行业管理水平提供参考。方法收集我国与日本、韩国、新加坡、印度、马来西亚等国家酱油相关的标准与法规,从理化指标、污染物和真菌毒素指标、微生物限量三方面进行对比研究。结果我国的酱油标准与国外标准比较,在理化指标、污染物和真菌毒素指标、微生物限量方面差异不大,日本酱油标准对原料和工艺的要求最为详细,且色泽有相应的检验方法可以做到量化。结论日本酱油标准在原料、工艺、色泽方面的详细要求值得我国标准借鉴,日本农业标准(JAS)认证的管理方式对于我国行业管理也具有一定参考意义。     

GMP与高盐稀态发酵酱油工厂设计

2012年全国酱油总产量已达700.3万t,高盐稀态发酵酱油取代低盐固态发酵酱油已是一种趋势,新建酱油工厂应选择高盐稀态工艺路线。新工厂设计与建设应符合我国GB14881—2013《食品企业通用卫生规范》,食品生产良好管理规范(GMP)和酱油工厂卫生规范。工厂设计与建设过程,其厂区环境、厂房结构、车间布置、设备选型、管道布置、卫生和更衣设施及功能区布置,设备与管道安装等均应符合食品GMP要求。     

Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes

The aim of this study was to investigate the effect of porosity‐controlled earthenware as fermentation vessels for Korean soy sauce. Porosity of fermentation vessels was controlled by glazing the surfaces of Korean earthenware. Three kinds of onggis– the outside glazed, inside and outside glazed, and unglazed onggi – were made and used to investigate the effect of glazing on the fermentation of soy sauce. During fermentation of soy sauce in porosity‐controlled earthenwares at 30 °C for 4 months, physical, chemical, microbiological and sensory quality attributes were monitored. Compared to other vessels, soy sauce fermented in onggi with both inside and outside surfaces glazed showed less water loss (10.7%), salt content (17.6%) and pH (pH4.4) after the fourth month. It also produced higher total acidity (1.43%), protease activity (810 μg mL^?1 min^?1) and microbiological changes that included total aerobic bacteria [4.3 log(cfu mL^?1)], lactic acid bacteria [3.8 log(cfu mL^?1)] and yeast [4.2 log(cfu mL^?1)]. The contents of total nucleotide (200–255 mg per 100 g sample) and free amino acids (4634–4848 mg per 100 g sample) in soy sauce were not consistent with glazing, which may be more affected by other factors, such as water loss, than the porosity of vessels. However, the percentage of glutamic acid among total free amino acids was 23.6% in onggi with both surfaces glazed, which was a little higher than the 21.9% in the outside glazed and 21.5% in the unglazed. These positive physicochemical and microbiological changes during fermentation in onggi with both sides glazed also resulted in higher sensory quality.     

The microbiological condition of minced pork prepared at retail stores in Athens, Greece

Minced pork samples (n = 150) obtained from butchers' shops and supermarkets in Greece, during summer (n = 75) and winter (n = 75), were subjected to microbiological analysis. Microbial counts (log CFU/g) for the parameters tested were: total viable count (TVC), 6.8 ± 1.0; Pseudomonas spp., 6.4 ± 1.2; Brochothrix thermosphacta, 5.9 ± 1.1; lactic acid bacteria, 5.3 ± 1.0; yeasts and moulds, 4.6 ± 0.7; hydrogen sulfide (H(2)S)-producing bacteria, 4.3 ± 1.3; Enterobacteriaceae, 3.6 ± 1.2; total coliforms, 2.9 ± 1.1; Escherichia coli, 1.4 ± 0.7; Staphylococcus spp., 4.3 ± 1.0; S. aureus, 2.4 ± 0.9, and Listeria spp., 1.4 ± 0.6. The highest correlations were between TVC and pseudomonads, B. thermosphacta and H(2)S-producing bacteria, while the lowest were between total coliforms and all other groups of microorganisms except Enterobacteriaceae. The type of retail outlet and the seasonality of sampling did not have any significant effects (p>0.05) on minced pork meat quality. Interrelationships between (i) meat quality and shelf life, (ii) hygienic conditions during mince preparation and (iii) personnel hygiene were revealed.     

Patterns of non-starter microflora during ripening of selected South African Cheddar cheeses manufactured by the open-vat procedure

South African Cheddar cheese from a manufacturing plant using the open-vat procedure was sampled at intervals during maturation and analysed for selected non-starter micro-organisms using microbiological culture methods. The quantities of the micro-organisms corresponded well with reports in literature. However, the yeast and mould population were higher during the earlier stages of maturation. Heterofermentative lactobacilli, coliforms, faecal coliforms and members of theEnterobacteriaceae were encountered in low or negligible numbers, indicating good manufacturing practice and a high standard of plant hygiene. Total mesophilic counts, yeasts and moulds and total acid-formers decreased during maturation while the citrate-fermenters increased. The anaerobic spore-forming bacteria decreased rapidly to undetectable levels. Marked variation in counts was observed during the first five sampling points (from the salted curd to about 2 weeks of maturation). After an initial surge and decline, the total lactobacilli, homofermentative lactobacilli and aerobic spore-formers did not show a definite increase or decrease. The various micro-organisms followed multi-phasic sum-of-exponentials, linear and exponential patterns during maturation that were expressed in terms of mathematical equations. These equations may be used as components in the development of predictive indices for the selected cheese.