市场酱卤肉制品中防腐剂添加情况与其微生物污染关系研究

Study on the relationship between the preservatives and microbial contamination in braised meat products in the market

目的监测酱卤肉制品中苯甲酸等防腐剂与菌落总数状况,促进含防腐剂样品微生物检验结果的质量控制研究。方法2017-2018年于市场流通环节随机抽取35批酱卤肉制品,按GB 5009.28-2016、GB 5009.121-2016与GB 4789.2-2016标准分别测定样品中苯甲酸、山梨酸和脱氢乙酸、菌落总数,按GB 2726-2016和GB 2760-2014标准对检测结果进行判断。结果4批样品检出山梨酸超过国家允许最大使用量,并检出存活细菌;其他样品均未检出苯甲酸、脱氢乙酸及存活细菌。该4批样品的菌落总数随样品稀释倍数增加,数值呈由低至高的变化趋势,检验标准未明确该结果的判断方法。结论样品所含防腐剂可能对其菌落总数检验结果造成干扰,检验方法需要具体的指导措施以排除或降低该影响。

Objective To monitor the total number of benzoic acid and other preservatives and colonies in braised meat products,and promote the quality control of microbiological test results of samples containing preservatives.Methods From 2017 to 2018,35 batches of pickled meat products were randomly selected during market circulation.According to GB 5009.28-2016,GB 5009.121-2016 and GB 4789.2-2016 standards,the benzoic acid,sorbic acid and dehydroacetic acid,and the total number of colonies in the samples were determined respectively.According to GB 2726-2016 and GB 2760-2014 standards,the test results were judged.Results The sorbic acid content in 4 batches of samples exceeded the maximum amount allowed in China,and living bacteria were detected.No benzoic acid,dehydroacetic acid and viable bacteria were detected in other samples.With the increase of sample dilution,the total number of colonies in these 4 batches of samples showed a trend from low to high.The test criteria did not specify how to judge this result.Conclusion The preservatives contained in the sample may interfere with the test results of the total number of colonies.The test method needs specific guidance to eliminate or reduce the effect.