山东省酱油微生物污染检测及鉴定

Detection and Identification of Microbiological Contamination in Soy Sauce in Shandong Province

为了解山东省预包装酱油微生物污染状况、了解合格酱油中微生物的种类及潜在危害,为食品监管和酱油产业发展提供技术支撑,该试验总结分析山东省600多份预包装酱油的微生物检测结果,其中:大肠菌群、金黄色葡萄球菌、沙门氏菌合格率为100%,检出率为0;菌落总数合格率为97.6%,但检出率高达89.6%,且全部酱油均无变质现象。经鉴定,酱油中检出率较高的微生物为条件致病菌:少动鞘氨醇单胞菌、放射根瘤菌。建议监管部门和生产企业加强对生产环境、生产原料的微生物监控,提升酱油成品质量,保障人民的饮食安全。

In order to investigate the microbiological contamination status of pre-packed soy sauce in Shandong Province,the types and potential hazards of microorganisms in qualified soy sauce,and to provide technical support for food supervision and the development of soy sauce industry,this study summarized and analyzed the microbiological detection results of more than 600 pre-packed soy sauce in Shandong Province.The qualified rate of coliforms,Staphylococcus aureus and Salmonella was 100%,and the detection rate was 0.The qualified rate of aerobic plate count was 97.6%,but the detection rate was as high as 89.6%,and all soy sauce had no deterioration.The microorganism with higher detection rate in soy sauce was identified as opportunistic pathogens:Sphingomonas paucimobilis and Rhizobium radiobacter.It was suggested that the regulatory authorities and manufacturers should strengthen the microbiological monitoring of production environment and raw materials,improve the quality of soy sauce products,and ensure the food safety of the people.