破壁机微生物检测方法研究

Study on microbial detection methods of high-speed blender

为了明确破壁机在烹饪后微生物的测试方法,采用菌落总数法和标准菌人工污染法对破壁机杯体内的洁净度和除菌率分别进行了评估,并优化测试方法的前处理方法。结果表明,破壁机在烹饪后的72 h内菌落总数可达107 CFU,其中杯口壁和杯盖是长菌最严重的两处部位;对比了制浆法与不制浆法的标准菌人工污染法对除菌率测试结果的影响,制浆法的除菌率偏低,但其平行性好,数据稳定性更高。优化后的除菌率测试方法更加能够反映出实际生活场景中破壁机的清洁效果。

To determine the test method of microorganisms in the blender after cooking.The total microbial count and standard bacteria artificial contamination method were used to evaluate the cleanliness and bacterial eliminating rate in the blender,and the pretreatment method of the test method was optimized.The results showed that the total microbial count reached 107 CFU in 72 h after cooking,and the top rim and lid of the blender were the two most serious places for microbial to grow.The influence of standard bacteria artificial contamination method on the test results of bacterial eliminating rate was compared between soymilk making method and non-soymilk making method.The soymilk making method had a low bacterial eliminating rate,however,its parallelism was good and the data stability was higher.The optimized bacterial eliminating rate method can better reflect the cleanliness of blender in real life scenes.