荣昌卤鹅销售过程中其接触物表面微生物的分布研究

Study on the Distribution of Microorganism on the Surface of Contacted Objects with Rongchang Spiced Geese in Sales Process

为了了解荣昌卤鹅销售过程中接触物表面微生物的分布状况,选取了荣昌地区同一品牌的3个卤鹅销售点,对与卤鹅有直接接触的工作人员手、菜板、刀具与器皿表面易感微生物进行了取样测定。结果表明,微生物在手、菜板、刀具与器皿表面的分布数量依次递减,其中工作人员的手和菜板是卤鹅的主要潜在污染源;霉菌、酵母菌与乳酸菌是荣昌卤鹅接触物表面存在的主要微生物,其中霉菌、酵母菌主要分布在菜板和器皿表面,乳酸菌主要分布在菜板、刀具与器皿表面。

In order to understand the distribution of microorganisms on the surface of contact object with Rongchang spiced geese in sales process, the study selected 3 spiced geese sale points with the same brand in Rongchang, and sampled and tested the susceptible microorganisms on the surface of staff hands, cutting boards, kitchen knives and vessels which directly contacted with spiced geese. The results showed that the number of microorganisms in the hands, cutting boards, kitchen knives and vessels decreased successively, the hand and cutting boards were the main and potential contamination sources of stewed goose; molds, yeasts and lactic acid bacteria were the main microorganisms of the contacted objects surface with Rongchang spiced geese, and molds and yeasts were mainly distributed in the surface of cutting board and vessels, Lactic acid bacteria were mainly distributed in the surface of kitchen knives and vessels.