摘要
运用随机采样法,在贵州某地农贸市场采集到白腐乳、红油腐乳、霉豆腐各两份。根据食品微生物学检验的相关检测方法,检测菌落总数、大肠菌群、沙门氏菌、金黄色葡萄球菌、霉菌、蜡样芽孢杆菌、大肠埃希氏菌O157:H7/NM、单核细胞增生李斯特氏菌和志贺氏菌。结果显示,菌落总数、大肠菌群、蜡样芽孢杆菌的检出率为100%,霉菌检出率为66.67%,金黄色葡萄球菌检出率为33.33%;致病菌定性检测中,大肠埃希氏菌O157:H7/NM检出率为33.33%,沙门氏菌检出率为16.67%,单核细胞增生李斯特氏菌检出率为16.67%,6个样品中均未检测出志贺氏菌。通过本次试验初步评估自制腐乳的安全性,以期为贵州腐乳发酵中常见微生物污染及食用安全性评价提供参考。
Using the random sampling method,two copies of white fermented bean curd,red oil fermented bean curd,and moldy bean curd were collected in a farmer’s market somewhere in Guizhou.According to the relevant detection methods of food microbiological inspection,the total number of colonies,coliform bacteria,Salmonella,Staphylococcus aureus,mold,Bacillus cereus,Escherichia coli O157:H7/NM,Listeria monocytogenes,Shigella.The results showed that the detection rate of the total number of colonies,coliform bacteria and Bacillus cereus was 100%,the detection rate of mold was 66.67%,and the detection rate of Staphylococcus aureus was 33.33%;The detection rate of Escherichia coli O157:H7/NM was 33.33%,the detection rate of Salmonella was 16.67%,and the detection rate of Listeria monocytogenes was 16.67%.Shigella was not detected in all 6 samples.Through this test,the safety of homemade fermented bean curd was preliminarily evaluated,in order to provide a reference for the evaluation of common microbial contamination and food safety in the fermentation of fermented fermented bean curd in Guizhou.
作者
何灏宇
杨久玲
HE Haoyu;YANG Jiuling(Guizhou Academy of Testing and Analysis,Guiyang 550000,China)
出处
《食品安全导刊》
2022年第19期77-81,共5页
China Food Safety Magazine
基金
贵州省科学院青年基金项目(黔科院J字[2021]35号)
国家市场监督管理总局科技计划项目(2019MK142)。
关键词
自制腐乳
微生物污染
食品安全
homemade fermented bean curd
microbial contamination
food safety
