摘要
目的：对三种常见辛辣调料（胡椒粉、花椒粉、辣椒粉）进行真菌污染检测和菌种分析。方法：按中华人民共和国国家标准（食品卫生检验方法微生物学部份）进行真菌计数；参照各种真菌的形态描述及检索表确定菌群、菌种名称。结果：样品４１份中，检出优势真菌６５株。结果表明，在检测过的这三种辛辣调料中真菌污染状况均较为严重，且以曲霉属真菌为优势菌。
bjective: To detect fungal contamination and their population analysis possibly present in three market available pungent seasonings. Method: Based on the criteria issued by P.R.China the fungal enumeration was carried out and fungal populations were proven according to the morphological description of fungi and the index table, and their species names were given too. Results: Among the 41 samples 65 strains of dominant fungi were detected. This result indicates that fungal contamination is more severe in the three examined pungent seasonings, dominantly being the aspergillus. Conclusion: It is necessary to carry on further study for mycotoxin producing fungi and their toxins possibly present in pungent seasonings.
出处
《四川省卫生管理干部学院学报》
1998年第1期1-2,共2页
Journal of Sichuan Continuing Education College of Medical Sciences
基金
四川省卫生管理干部学院科研基金
