摘要
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、醉蟹宝的杀菌效果进行了实验性检测。结果表明，水产原料带菌量为螃蟹、螃蜞〉河虾，细菌总数为６．２×１０＾２－６．４×１０＾４ｃｆｕ／ｇ。市售醉制品醉螺、醉螃蜞（瓶装制品）带菌量较低，细菌总数总有１０－４０ｃｆｕ／ｇ。厨房醉制品在醉制数小时数天后，都有活菌残 ，残存苗条上为弧菌属及革兰氏阳性芽胞杆菌。将自行研制的醉触宝有活菌残存。
We detected the bacteriological changes and germicidal efficacy of Zhuixiebao in liquor -saturated products. The results showed that: (1) the bacterial count were about 6. 2 × 102-6. 2 × 104 cfu/g in aquatic materials, which were in river crab and amphibious crab more than in shrimp; (2) the remains only were 10-40 cfu/g of amphibious crab and Bllacta exarata from market sells; (3) in Liquor -saturated products made in kitchen, the remains were Vibro and Bacilli always, they were risistant for several hours to days; (4) after used the prescription with 100% Zhuixiabao at temperature of 20℃ , for river crab products the cells could be completely killed in 24 days, and for shrimp products the killing rate be arrived at 92% -95% in 3-4 hours. The shelflife of the two products was also discussed.
