西藏酥油地方标准微生物指标的初步探讨

Discussion about local microbial standard for butter of Tibet

通过对220份西藏酥油样品金黄色葡萄球菌和真菌进行检测分析,发现西藏酥油金黄色葡萄球菌检出率为100%,真菌检出率为94.3%,超标率为73.2%,主要真菌种类为有益酵母茵,起腐败作用的只有白地霉1种。西藏酥油地方卫生微生物现行标准DB54/001-2004中存在对霉菌表述与检测方法不一致,对金黄色葡萄球菌检出规定不能真实反映西藏酥油卫生质量现状的问题。建议地方标准修改对霉菌的表述,完善对霉菌的检测方法后再做限量;对金黄色葡萄球菌的规定应结合当地酥油卫生质量现状修改"不得检出"为限量规定。

220 local representative samples of butter were investigated on the basis of food microbiology inspection standard. The results showed that Staphylococcus aureus was found in all the samples show 100% positive, molds was found 94.3% positive and 73.2% over standard. The main fungi species is yeast in the butter, Galactomyees candidum is the only fungi which in food spoilage. Problems existed in the standard DB54/001--2004 like molds detection method or limit- ed of Staphylococcus aureus was found through this study. So it suggests that local standard should modify the expression of molds, or new detection method should put forward in order to remove yeast, and modify the provisions of the ＂ not detected＂ to quantitative restrictions of Staphylococcus aureus.