肉类盘菜制作过程中的细菌性污染及其控制研究

Study of Bacterial Contamination and Its Control Measures of Meat Dish

对由盐水鹅，火腿肠，黄瓜三种原料制成的盘菜（扇面三拼）在切配，摆盘和存放过程中细菌数的变化进行了实验性检测。结果表明，这种盘菜的细菌数平均为１～８×１０＾４ｃｕｆ／ｇ，其中９５．５％来自盐水鹅，３．２％来自黄瓜，１．３％来自火腿肠，２５℃存放１ｈ细菌数可达到１×１０＾５ｃｆｕ／ｇ，紫外线灭菌试验结果１５ｍｉｎ内表面杀菌率为９３％，按原料起始菌数高低确定切配摆盘的先后次序，对盘菜进行紫外线灭菌。

We detected the changes of bacterial count in meat dish making process. The rea-sults showed that:(1)the bacterial count was 1~8x104cfu/g.they came from brine groose (95. 5%) ,cucumber(3.2%)and ham(l. 3%) ,and was 105cfu/g after one hour at temperature of 25 'C ; (2)the killing rate on its surface was 93%with ultraviolet ray tube for 15 min. The measures for ensuring the health quality were :(1)the order in cutting materials into slices and assemblign them on dish must be in accordance with its initial bacterial count; (2)use ultraviolet ray tube to kill cells on meat dish.