西安市放心早餐工程豆浆及黑米粥保温实验结果分析

The experiential resultS' analysiS Of soy milk and melanorice congee from Xi'an safe breakfast.

目的了解放心早餐在不同温度和时间卫生指标变化,为食品卫生安全提供科学的依据。方法在生产车间随机抽取豆浆(低糖)及黑米粥各150份,分别放置于生化培养箱内15℃、25℃、37℃中持续保温,分别于(4、8、12、16、24)h取出样品,依照GB/T4789—2003、GBl6322—2003、GB2713—2003进行检验和评价分析。结果不同温度及存放时间下,大肠菌群、致病菌、霉菌和酵母均能达到标准要求;细菌总数在不同温度及存放时间下有所变化,豆浆于25℃第16个h细菌总数超标:37℃第8h后超标。黑米粥37℃第16h细菌总数超标。结论现有的生产条件下,放心早餐工程生产的早餐食品在不同的存放时间,环境温度中,豆浆和黑米粥卫生质量有所变化。

Objective To fathom the sanitation index change of the safe breakfast, andto provide scientific information, for food sanitation safety. Methods To collect 150samples of soy milk and melanorice congee from the workshop directly and put into 15℃. 25 ℃ .37 ℃ incubator, to keep warm for 4.8.12.16.24 hours, then exam according to GB/T4789 - 2003. GB16322 - 2003. GB2713 - 2003 and evaluate the results. Results After incubation atdifferent temperatureand period, MPN of the coliform group, pathogenic bac- teria, the numberof mycetes and sprout fungi could meet the sanitation index, and the CFU of bacteria wouldchange at different temperature and time. The soy milk at 25℃ for 16 hours, at 37℃ for8 hours would exceed the sanitation index. The melanorice congee at 37℃ for 16 hours wouldexceed the sanitation index. Conclusion Under the forthcoming manufacturing condition, the sanitation quality Of the soy milk and melanoriCe congee from the safe breakfast wouldchange incubating at different temperature and time.