贵州食醋微生物抽检报告

Research on Microbiological testing of vinegar in Guizhou province

对2017-2018年贵州省食醋微生物抽检结果进行分析统计,从原料、工艺、酸度、包装规格四个角度考察食醋中微生物相关性和风险性。样品包括国家监督抽查191批次,客户委托送检98批次,合计289批次。按照GB 18187-2000、SB/T 10337-2012、GB 2719-2003、GB 4789.2-2016、GB/T 4789.3-2003对食醋中菌落总数和大肠菌群进行检测并对结果进行分析统计。不同原料、工艺、酸度和不同包装规格菌落总数χ2分别p>0.05,p>0.05,p>0.05,和p<0.05;所有食醋大肠菌群合格率100%。原料、工艺、酸度不同,菌落总数无显著差异,包装规格不同,菌落总数有显著性差异。陈醋、香醋、固态发酵食醋、总酸值在3.50～4.50 g/100 mL的食醋、瓶装食醋菌落总数不合格风险率较高。

The microbiological sampling results of different batches of vinegar(among 2017 to 2018)produced in Guizhou were collected and analyzed to investigate and analyze the correlation and risk of microorganisms in vinegar based on raw materials,technology,acidity and packaging specifications.There were 289 batches of vinegar were sampled,including 191 batches of national supervision spot checks,and 98 batches of clients entrusted inspection.The total number of bacterial colonies and coliform bacteria in vinegar were detected and statistically analyzed,according to GB 18187-2000,SB/T 10337-2012,GB 2719-2003,GB 4789.2-2016 and GB/T 4789.3-2003.The χ^2 analysis of total number of bacterial colonies of different batches of vinegar produced from different raw materials,technology,acidity and packaging specifications was p >0.05,P >0.05,P >0.05,and P<0.05,respectively.The qualified rate of coliforms of all the batches of vinegar was 100%.There was no significant difference in the total number of bacterial colonies of vinegar produced from different raw materials,processing technology and acidity.There was significant difference in the total number of bacterial colonies produced by different packaging specifications.The total acid value of old vinegar,aromatic vinegar,solid-state fermented vinegar,and vinegar of total acid value between 3.50 to 4.50 g/100 mL,The unqualified risk rate of total number of bacterial colonies was a bit high.