| 南京市部分市售调味酱的微生物检测与分析 |
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| 引用本文： | 汪洪涛,李小华,杨爱萍.南京市部分市售调味酱的微生物检测与分析[J].中国调味品,2012,37(2):98-100. |
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| 作者姓名： | 汪洪涛 李小华 杨爱萍 |
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| 作者单位： | 江苏经贸职业技术学院食品系江苏省食品安全工程研究开发中心,南京,210007 |
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| 摘 要： | 对南京江宁区部分市售调味酱进行大肠菌群和致病菌的检测。结果表明:从农贸市场和超市分别随机抽取的20份调味酱中,超市来源的调味酱大肠菌群超标率为15%,农贸市场来源的调味酱大肠菌群超标率为55%。大肠菌群指标合格率与季节变化和包装方式有关,第二、三季度合格率较低,超市分别为60%和80%,农贸市场分别为20%;散装的不合格率较高为62.5%。抽查的40份样品中有两份检出致病菌沙门氏菌。
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| 关 键 词： | 调味酱 大肠菌群 致病菌 检验 |
Microbial detect and analysis of some bechamels in Nanjing market |
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| WANG Hong-tao
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LI Xiao-hua
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YANG Ai-ping.Microbial detect and analysis of some bechamels in Nanjing market[J].China Condiment,2012,37(2):98-100. |
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| Authors: | WANG Hong-tao LI Xiao-hua YANG Ai-ping |
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| Affiliation: | (Food Department,Jiangsu Vocational Institute of Economy and Trade,The Research and Empolder Center of Food Safety Project of Jiangsu Province,Nanjing 210007,China) |
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| Abstract: | The Coliform groups and pathogenic bacteria of some bechamels were tested in Nanjing market.Result showed that in the 20 bechamels separately come from terminal market and supermarket,the rate of coliform groups number exceeds the allowed figure is 15% in supermarket bechamels and 55% in terminal market bechamels.The qualification rate of coliform groups number of bechamels are correlative with the change of season and pack mode,the qualification rate is low in the second and third seasons,60% and 80% respectively in supermarket,and 20% respectively in terminal market,the disqualification rate is 62.5% in bulked bechamels.The pathogenic bacteria salmonella is picked out in two shares of 40 share bechamels. |
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| Keywords: | bechamel Coliform groups pathogenic bacteria test |
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