出口调味粉中大肠菌群的检测及其污染分析

Contamination analysis and detection of coliform in exported seasoning powder

通过对某注册出口食品企业进行为期8个月的出口调味粉样品进行大肠菌群检测,样品包含6个品种共计301份,结果共检测到大肠菌群超过限量值150 MPN/100 g共有15份:SA调味粉131份,超过限量值有6份,占该品种4.6%;SB调味粉133份,超过限量值有3份,占该品种2.3%;SC调味粉8份,超过限量值有2份,占该品种25%;SD调味粉14份,超过限量值有2份,占该品种14.3%;SE调味粉6份,超过限量值有1份,占该品种16.7%;SF调味粉9份,超过限量值有1份,占该品种11.1%。然后分析了它们被污染的可能原因,从而找出相应控制措施,为出口企业提高产品品质、生产优质复合调味粉提供参考依据,从而确保出口调味粉的质量安全。

Coliform over 150 MPN/100 g of 15 batches samples were detecteds from 301 batches of exported seasoning powder including six types product during eight months： 6 from 131 SA samples,3 from 133 SB samples,2 from 8 of SC samples,2 from 14 SD samples, 1 from 6 SE samples,and 1 from 9 SF samples. The positive rates were 4.6%,2.3%,25%, 14.3 %, 16.70%, 11.10% respectively. Then the possible contamination reason was analysised to find corresponding control measures, which help to improve quality and manufacture high quality compound seasoning powder to ensure food safety.