某企业发酵乳生产加工过程微生物污染状况的监测

Surveillance on microbial contamination of yogurt producing in a dairy enterprise

目的通过监测发酵乳生产加工过程中微生物污染状况,了解微生物的分布和可能的污染原因,确定污染环节及关键控制点,发现可能存在的卫生问题。方法对发酵乳生产的原辅料、生产加工过程的每一环节、环境及加工人员开展微生物指示菌和常见致病微生物的监测。结果食品样品监测了30份,生产用水菌落总数为200 cfu/ml,原料乳粉中菌落总数为520 cfu/g^720 cfu/g;清洁作业区监测样品48份,3名操作人员鞋底和2个排水口检出肠杆菌科细菌;准清洁作业区监测样品64份,投料车间空气菌落总数110 cfu/皿。结论应加强发酵乳生产加工的全程监管,提高乳制品的质量安全。

Objective To investigate the microorganism distribution and the contamination causes in the producing of yogurt, and to identify the contamination processes, key control points and possible hygiene problems. Methods The raw and auxiliary materials of yogurt production, every producing process, the environment and processing personnel were conducted for the surveillance of microbial indicator bacteria and common pathogenic microorganisms. Results A total of 30 food samples were tested. The aerobic bacterial counts was 200 cfu/mL in the water for producing yogurt; aerobic bacterial counts was within 520 cfu/ml -720 cfu/ml in the raw milk powder; 48 samples from clean room were tested, and Enterobacteriaceae bacteria was detected from 3 boots samples and 2 floor drain samples. Sixty four samples from semi clean room were tested, airborne bacteria was 110 cfu/culture dish in feeding workshop. Conclusion It is necessary to enhance the supervision on the processes of yogurt producing, so as to improve safety and quality of milk products.