低温储藏环境下食品微生物的变化研究

Changes of food microorganism under low temperature storage

以食品中微生物（菌落总数、大肠菌群、金黄色葡萄球菌）为指标,研究了低温储藏条件下不同品类食品（米饭、鸡肉、鱼肉、菜花）中微生物随储藏期的变化规律,用于指导食品中微生物检验检测工作。结果表明,在0~4℃低温储藏条件下,食品中微生物数量随着储藏期的延长呈现显著变化（p〈0.05）,菌落总数和大肠菌群总体呈下降趋势,金黄色葡萄球菌呈上升趋势;不同基质中微生物的生长速度差异明显,营养丰富者如鸡肉、鱼肉,其中的微生物变化更为显著。上述结果表明储藏时间对于微生物生长量具有显著影响,该结果为食品安全与质量控制工作提供了有益的参考依据。

Microorganism, including counts of total aerobic organisms, coliforms and Staphylococcus aureus in several kinds of food, for example rice, chicken, fi sh and caulifl ower, was examed after been stored under 0~4 ℃ for different days. The result demonstrated although been stored at low temperature, the number of microorganism in foods changed signifi cantly with days（ p〈0.05）. Totally, counts of total aerobic organisms and coliforms signifi cantly descend while the Staphylococcus aureus rise after stored under 0~4 ℃ for different time. The result demonstrated the growth speed of microorganism varied within different kinds of food, especially within abundant nutrition food, the microorganism varied apparently. The whole result in this study provide useful reference value to food safety and quality control for it clearly showed the storage time caused signifi cantly affect about the microorganism growth speed.