肉和肉制品中肠杆菌科细菌的检测和计数

Detection and Enumeration of Enterobacteriaceae in Meat and Meat Products

本文对七种阴性菌株和四种阳性菌株进行研究,建立了肉和肉制品中肠杆菌科细菌检测和计数的方法,并对新鲜肉、冷冻肉、冷藏肉和肉制品进行测定。实验结果发现:冷藏、冷冻和新鲜肉的表层样品肠杆菌科细菌的检出量较高,都超过了110 MPN/g,而深层样品肠杆菌科细菌的检出量较少,大部分为<0.3 MPN/g,熟肉制品、香肠类、肉松、肉干类和腊制品中的肠杆菌科细菌的检出量都较少,预加工肉制品中有少数样品的肠杆菌科细菌超过了110 MPN/g。

Seven negative strains and four positive strains were studied. And the counting method for the enterobacteriaceae in Meat and meat products was established. Fresh meat, frozen meat, chilled meat and meat products samples were tested. The result told that the surface of meat contained more enterobacteriaceae （〉110 MPN/g）, while the internal part of the meat contain little enterobacteriaceae （〈 0.3 MPN/g）. Cooked meat, sausage, dried meat floss, jerky, and bacon samples contained little enterobacteriaceae. Pre-processed meat samples may contained entembacteriaceaes for more than 110 MPN/g.