速冻水饺和汤圆细菌总数变化

Total Bacterial Counts in Fast-frozen Dumplings and Rice Balls Produced in Different Months

以细菌总数为评价指标,研究速冻水饺和汤圆微生物污染水平及其不同月份的变化。结果表明,速冻水饺和汤圆微生物污染有一定季节变化规律,在高温季节细菌总数较高。速冻水饺的微生物污染主要来源于馅料,馅料微生物数占水饺微生物数的50%以上,最高可达75%;而汤圆的微生物污染主要来源于面料,馅料微生物数占汤圆微生物数的50%以下,最低不足30%。因此,速冻食品在高温季节应加强微生物污染控制,水饺应加强馅料微生物污染控制,汤圆应加强面料微生物控制。

Total bacterial count was used as the evaluation parameter to explore the levels of microbial contamination in fast-frozen dumplings and rice balls with the aim of providing a theoretical basis for the control of microbial contamination in frozen foods.The results showed that microbial contamination in fast-frozen dumplings and rice balls was regularly associated with production season.Total bacterial count in frozen foods produced in hot seasons was higher.Microbial contamination of fast-frozen dumplings was mainly derived from the stuffing,and total bacterial count in stuffing represented over 50%（up to 75%） of that in whole dumplings.However,the microbial contamination of rice balls mainly came from microorganisms present in flour,and the number of total bacteria in stuffing accounted for less than 50% of rice balls,and the lowest percentage was below 30%.Therefore,more microbial contamination controls in the production of frozen foods in hot weather should be given,and focus should be put on stuffing for dumplings and on flour for rice balls.