| 酱油的国家卫生微生物标准探析与建议 |
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| 引用本文： | 白凤翎,赵丽红.酱油的国家卫生微生物标准探析与建议[J].食品研究与开发,2006,27(3):194-196. |
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| 作者姓名： | 白凤翎 赵丽红 |
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| 作者单位： | 渤海大学辽宁省食品质量安全与功能性食品研究重点实验室,辽宁,锦州,121000 |
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| 摘 要： | 对酱油的国家卫生微生物现行标准进行分析探讨,重点分析大肠菌群、致病菌和霉菌作为酱油卫生标准的检验意义.建议酱油的卫生微生物学标准体系：将大肠菌群修改为耐热大肠菌群,致病菌修订为金黄色葡萄球菌,增设霉菌和酵母菌计数.
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| 关 键 词： | 酱油 微生物标准 霉菌和酵母菌计数 大肠菌群 致病菌 |
| 收稿时间： | 2005-11-17 |
| 修稿时间： | 2005年11月17 |
ANALYSIS AND PROPOSALS OF NATIONAL HYGIENE MICROBIOLOGICAL CRITERIA FOR SOY SAUCE |
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| BAI Feng-ling,ZHAO Li-hong.ANALYSIS AND PROPOSALS OF NATIONAL HYGIENE MICROBIOLOGICAL CRITERIA FOR SOY SAUCE[J].Food Research and Developent,2006,27(3):194-196. |
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| Authors: | BAI Feng-ling ZHAO Li-hong |
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| Abstract: | The national hygiene microbiological criteria for soy sauce currently in effect were analyzed in this paper. The examination significance of hygiene criteria about the coliforms, pathogenic bacteria, moulds and yeasts were mainly elaborated and the hygiene microbiological criteria system for soy sauce should be proposed to revise that the criterion of coliforms is replaced by coliforms thermotolerant, the criterion of pathogenic bacteria is replaced by staphylococcus aureus and the criterion of moulds and yeasts count is added. |
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| Keywords: | soy sauce microbiological criteria moulds and yeasts count coliforms pathogenic bacteria |
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