酸辣芹菜微生物污染的来源及控制

A source analysis and control technique on microbial pollution for hot and sour celery

以芹菜为主料，加入红辣椒配料及食醋等调味品经拌匀制成酸辣芹菜，分析其细菌数来源，结果表明：酸辣芹菜中的细菌83％来自芹菜、17％来自红辣椒。经沸水烫洗处理1min后，减菌率分别为87％和83％，并使菜肴制成品减菌82％。进一步增加4倍食醋使用量，可使减菌率提高至96％，并彻底消灭肠杆菌，且4℃冷藏的制成品在7d内细菌数低于1．0×10^3CFU／g，有效提高了菜品的安全性。

Hot and sour celery was made with celery as the main ingredient, and red pepper sauce and vinegar. The source of microbial colony was analyzed. The results showed that 83% of bacteria originated from celery, and 17% from red pepper. Scalding with boiling water for 1 min could reduce bacteria by 87%, 83% and 82% for celery, red pepper, and the end products, respectively. Further use of four times of vinegar could make the bacteria reduction rate reach up to 96% , and thoroughly destroy enterobacteria. Storage at 4℃ could keep the number of bacteria less than 1.0 ×10^3 CFU/g within 7d.