摘要
本文对贵州省198份样品进行微生物安全性检测,合格率为85.86%。菌落总数合格率83.64%;大肠菌群合格率为100%,致病菌合格率为100%。结果表明酱油存在的问题是菌落总数超标,大肠菌在发酵酱油中不易存活,也不易受到致病菌污染。
In this paper,198 samples of Guizhou province were carried out for microbiological safety testing with the qualified rate was 85. 86%. The qualified rate of total bacterial count was 83. 64%,the qualified rate of Escherichia coli group was 100%,and the qualified rate of pathogenic bacteria was 100%. The results showed that the problem of the existence of soy sauce was the total number of colonies exceeded. The Escherichia coli in the fermented soy sauce were not easy to survive,and it was not susceptible to pathogenic bacteria pollution.
出处
《山东化工》
CAS
2015年第21期73-74,共2页
Shandong Chemical Industry
关键词
酱油
菌落总数
大肠菌群
致病菌
soy sauce
the total number of colonies
coliform bacteria
pathogenic bacteria
