生鱼片卫生评价

Sanitary Evaluation of the Uncooked Fish-Piece

对生鱼片、鱼类原料、调味品及生鱼片菜肴的制作过程进行细菌菌落总数、菌相的测定 ,结果表明民间生鱼片菜肴制成品中的细菌数多达 10 4 cfu/ g以上。而经调整调味品种类、数量并对生姜、酱油等调味品进行无菌化处理后 ,菜肴细菌数可降至 10 2 cfu/ g以下。菜肴中主要污染物来自鱼体 ,操作无菌化 ,结合调味品加热 ,生鱼片冷藏处理 ,是确保菜肴卫生质量的主要措施。

We detected the bacterial counts and flora of the uncooked raw fish material, condiments and in the uncooked fish\|piecs menu making process. The results showed that: the uncooked fish\|piece even has the bacterial counts more than 10 5 cfu/g. After change the sorts and quantity of the condiments, and have the operation of non\|bacterial procedure on soy and ginger, etc, the bacterial counts became below to 10 2 cfu/g. The pathogenic bacteria of the menu may come from the fish body, but we had identified on the purified strain, the result showed that the remain bacteria of the menu are the Neisseriaceae .