对贝类罐头商业无菌检验的探讨

Studies on the Commercial Inspection of Shellfish Soft Cans Without Bacteria

对４００袋贝类罐头进行商业无菌检验，变质１６袋，其中黑变胀袋１０袋，黑变但真空良好４袋，有絮状物沉淀２袋。对所有袋进行接种培养，并测其ｐＨ值，胀袋、黑变、产生絮状物沉淀袋的ｐＨ值与同批未胀袋的ｐＨ值无显著性差异。实验结果显示软罐头商业无菌的判定结果应根据保温试验、内容物状态、ｐＨ值变化培养试验来作出综合判定，不能仅根据胀袋一项指标就作出判定，以免造成假阳性。建议增加ｐＨ值变化范围，对胀袋进行培养试验和确证试验。

soft cans are commercially inspected without bacteria. The results indicate that 16 cans is spoiled, for these, 10 cans are blackness and expansion, 4 cans are appearances of blackness and 2 cans are appearances of coagulation. The pH values of all cans were determined and the results show that the differences between the normal cans and spoiled cans after culture of bacteria are negligible . All the results indicate that it is not enough to determine the quality of cans only depending on whether the cans are expansion or not. Anthor suggests to increase contents of inspection which include value, microorganism tests and appearance of the food for determining the quality of the cans.