醉制食品的卫生研究

Sanitary research of the liquorsaturated foods

对醉制用水产原料及其醉制后的细菌数变化、残存细菌菌相、杀菌效果进行了实验性检验。结果表明,水产原料带菌量为螃蟹、螃蜞>河蚌,细菌总数为6.2×102～6.4×104CFU/g。市售醉制品醉螺、醉螃蜞(瓶装制品)带菌量较低,细菌总数只有10～40CFU/g。厨房醉制品在醉制数小时至数天后,都有活菌残存,残存菌相为弧菌属及革兰氏阳性芽孢杆菌。将自行研制的醉蟹宝以100%浓度使用于醉蟹、醉虾在24d内无菌检出,醉虾则在3～4h内杀菌率达92%～95%,并在此基础上初步确定了厨房醉制品的保藏期限参考值。

We detected the bacteria changes and bactericidal effect of zhuixiebao in liquor saturated products. The results showed that the bacterial count were about 6.2×10^2-6.4×10^4CFU/g in aquatic materials ,which were in river crab and amphibious crab more than in shrimp . The re- mains only were 10-40 CFU/g of amphibious crab and Bllacta exarata from marcet sells. In liq- uor saturated products made in kitchen , the remains were Vibro and Bacilli always , they were risistant for several hours to days. After used the prescription with 100% Zhuixiabao at temperature of 20℃, for river crab pruducts the cells could be completely killed in 24 days , and for shrimp products the killing rate be arrived at 92-95% in 3-4 hour. The shelf life of the two products was also discussed.