素菜色拉菌群分析与控制

Analysis and Control of Vegetable Salad Flora

目的:调查素菜色拉类食品制作与冷藏过程中微生物污染与卫生质量变化情况,为餐饮业实施该类食品的HACCP管理体系,确保饮食安全提供参考依据。方法:参照文献并经试制拟定素菜色拉基础配方,对制作色拉的各类主要原料及成品按国家标准方法进行细菌菌落总数检测;对基础配方成品调整调味品用量,统计减菌率,确定改进配方;对色拉作4℃冷藏,序时观察假单胞菌、肠杆菌、球菌、乳酸菌等菌群的变化,结合产品的感官品质变化,拟定产品保质期。结果:素菜色拉基础配方制品菌落总数几何均数为1.5×104 cfu/g,其中56%来自酸黄瓜,来自胡萝卜和番茄的分别占18%和11%,来自其余原料的均占较小比例。在不改变口感前提下,增加5倍量白醋的新配方可减菌80%,同比4℃冷藏的保质期可由3天延长至5天。结论:厨房制作的素菜色拉受微生物污染极为严重,主要来自酸黄瓜等各类原料,通过增加食醋使用量,成品冷藏,及避免二次污染,可有效控制其细菌数,延长保质期,对餐饮业安全经营具有指导意义。

Objective： To investigate vegetable salad food production and storage process of microbial contamination and health quality changes, for the catering industry to implement this kind of food of HACCP management system, to provide reference for ensuring diet security. Method： With reference to the literature and through trial protocol based formula for vegetable salad, all kinds of main raw materials and finished products of salad according to the national standard method for surveying the total bacterial coloniest adjusting seasonings usage on the basis of formula finished goods, statistical bacteria reduction rate, determining the improved formula of salad; chronological observation of bac- terial number changes of Pseudomonas, Escherichia coli, Staphylococcus, lactic acid bacteria as the salad cold stored at 4 ℃ ; make the flora analysis, draw up the product shelf life. Results： The vegetable salad based formulations products total colony geometrical average is 1.5× 104cfu/g, 56% of which came from the acid cucumber; 11% came from carrot and 18% came from tomato, from the re- maining raw materials account for a smaller proportion. Without ehanging the taste, adding 5 times a mount of vinegar of the newly formula can reduce 88% of bacteria, compared to cold storage at 4 ℃, the shelf life can increase from 3 to 5 days. Conclusion： the kitchen made vegetable salad microbiolog- ical pollution is very serious, mainly from acid cucumber and various kinds of raw materials, by adding vinegar using amount, finished product storage, and avoid secondary pollution, can effectively control the number of bacteria, prolong the shelf life, reduce the risks of food poisoning, the catering industry of the food safety management has guiding significance.