榨菜商业无菌验证分析

Zhacai Commercial Sterilization Validation and Analysis

本文对巴氏杀菌后的小包装榨菜恒温培养前后微生物细菌总数、大肠菌群MPN值、沙门氏和志贺氏菌、金黄色葡萄球菌、pH值进行检测分析,分析结果表明榨菜巴氏杀菌后产品感观、微生物的数量及pH都处于稳定状态,大肠菌群MPN值、沙门氏和志贺氏菌、金黄色葡萄球菌的检测结果符合国家标准,完全达到商业无菌要求,产品安全卫生。

In this paper,the number of microorganisms, Coliform Most Probable Number value, Salmonella and Shigella, Staphylococcus aureus, the hygiene values in small packing Zhacai after pasteurization thermostatic cul- ture before and after were detected and analyzed. Analysis results showed that Zhacai after pasteurization the product sense, the number of microorganisms,hydrogen ion concentration were in a stable state, Coliform MPN value, Salmonella and Shigella, Staphylococcus aureus detection results in line with national standards fully achieve commercial sterilization requirements, product safety and hwiene.