摘要
结果表明,67.33%的酸奶被霉菌或酵母污染,以酵母尤为严重(阳性率为56.67%)。所检阳性样品中每毫升霉菌及酵母最高计数分别为39500个和不可计数。玻璃瓶装酸奶中霉菌及酵母污染水平远高于塑料瓶装(P<0.005)。建议我国酸奶中霉菌及酵母限量标准为≤50个/ml。
The results show that 67 33% of yoghurt samples collected from factories, supermarkets and retailers are contaminated by mould and yeast. The main problem of yoghurt product is yeast contamination(56 67%). The highest count of mould and yeast in the positive samples are 39500 cft/ml and innumerable, respectively. There is a significant difference in the levels of contamination of mould and yeast between yoghurt filled in the glass bottles and that in the plastic bottles( P<0 005 ). According to the results above, it is suggested that the tolerable limit of mould and yeast in yoghurt should be equal to or less than 50cfu/ml.
出处
《卫生研究》
CAS
CSCD
北大核心
1998年第4期257-258,共2页
Journal of Hygiene Research
基金
中国预防医学科学院基金