摘要
检测表明，市售豆腐皮污染细菌总数＞６１４７００ｃｆｕ／ｇ，大肠菌群数达２４０００ｃｆｕ／１００ｇ。经２４５０ＭＨｚ、６５０Ｗ微波照射５分钟，细菌总数减至８５６８ｃｆｕ／ｇ，大肠菌群阴性。试验条件下贮存４５天，两种细菌的指标都符合出厂卫生标准。照射后，豆腐皮失水１２．１７％．
Examination found that the total number of bacteria contaminating the compressed bean curd in market was>614 700 cfu/g and the number of contaminating coli-group bacteria was ashigh as 24 000 cfu/100 g.After 2450 MHz,650 W microwave irradiation for 5 min.the total bacterial count decreased to 8568 cfu/g and the coli-group bacteria became negative。After storage for 45 days under experimental conditions,both of the two bacteriological indices still met the sanitary standard of the products.After irradiation,the compressed bean curd lost 12.17% of its water.
出处
《中国消毒学杂志》
CAS
北大核心
1996年第3期166-167,共2页
Chinese Journal of Disinfection
关键词
豆腐皮消毒
微波消毒
消毒
disinfectio n of compressed bean curd,microwave,total bacterial count, coli-group.
