新疆常见几种泡菜的安全性研究

Study on Safety of Pickles of Xinjiang

通过对新疆常见市售的14种泡菜产品进行了与安全性有关的化学和微生物学指标的分析表明,泡菜产品的亚硝酸盐含量因产品种类的不同而存在较大差异,白菜类产品的含量显著高于萝卜类;微生物学分析表明产品中的乳酸菌数量较高,所有样品中都检出了芽孢菌,部分样品检出了一定数量的真菌,所有样品未检出肠道菌,总体而言,所检泡菜样品具有较好的微生物学安全性。

Fourteen commercial pickle samples were collected from different regions and investigated for chemical and microbiological analyses from point of view of food safety . The results showed that content of nitrites and volatile nitrosamines were significantly different according to the varieties of pickles. Compared with the varieties of radish and cabbage pickles, content of nitrites and volatile nltrosamines in the variety of cabbage pickles were significantly higher than that in radish pickles. Microbiological analysis showed that high level of LAB（lactic acid bacteria} occurred in most samples and low level of fungi was found in a part of samples, while all samples contained some surviving but inactive bacterial endorspores and no enterobacteriaceae. Form microbiological point of view, all products were safe.