食品中微生物卫生标准的研究

Research on Correlativity of the Microbiological Hygiene Standards of Foodstuffs.

目的对动物性食品、焙烤食品、发酵食品、海产品、饮用水、果仁食品等的细菌卫生标准——菌落总数和大肠菌群进行监测。方法应用生态学模拟对鲜猪肉在冷藏过程中的菌落总数、大肠菌群和沙门氏菌三项指标的变化情况进行分析。结果鲜猪肉在贮藏过程中反映出菌落总数和大肠菌群之间具有同步效应,大肠菌群和沙门氏菌之间的关联却不十分清楚。结论发酵食品、焙烤食品、海产品和饮用水等都很难得出菌落总数和大肠菌群之间具有内在联系。

Objective By detecting the ABC （ aerobic bacterial count） and coliform bacteria of animal food, baked food, fermented food, seafood, drinking water. Methods Kernel and analying the changes of ABC, coliform bacteria and Salmonella of the refrigerated pork withecological method. Results We can make conclusions that there is a synchronous effect between ABC and coliform bacteria, an obscurecorrelation between coliform bacteria and Salmonella of the fresh pork in the storage process and the correlations between ABCand coliform bacteria of fermented food, baked food, seafood and drinking water and so on. Conclusion： They are hard to detect in this paper.