市售辣椒、花椒原料微生物污染状况研究

Study on Microbial Contamination of Raw Materials of Pepper and Prickly Ash in Market

以56份辣椒、51份花椒为试验材料,通过霉菌、大肠菌群的测定,对辣椒、花椒微生物污染情况进行分析评价。结果表明,辣椒、花椒原料的物生物污染存在一定普遍性。91.07%的辣椒存在霉菌污染,若参照花椒的执行标准霉菌菌落总数≤10 000 CFU/g判定,则样品不合格率为5.36%,若按照世界粮农组织规定的调味料中霉菌限量为<100 CFU/g判定,则样品不合格率为85.71%。94.12%的花椒存在霉菌污染, 35.29%的花椒存在大肠菌群污染,按照花椒的执行标准霉菌菌落总数≤10 000 CFU/g、大肠菌群数≤30 MPN/100 g判定,则样品合不合格率为21.57%,若按照世界粮农组织规定的调味料中霉菌限量为<100 CFU/g判定,则样品不合格率为88.24%。

Using 56 capsicum and 51 peppercorns as test materials, the microbial contamination of capsicum and peppercorns is analyzed and evaluated by the determination of mold and coliform. The results show that the biological pollution of pepper and pepper is universal. About 91.07% of pepper has mold contamination. If the standard total mold colonies are 10 000 CFU/g, the unqualified rate of the sample is 5.36%. If the mold limit is<100 CFU/g, the unqualified rate of the sample is 85.71%.About 94.12% of the pepper has mold pollution, and 35.29% has coliform contamination. According to the standard mold colonies of 10 000 CFU/g and the number of coliform bacteria of 30 MPN/100 g, the unqualified rate of the sample is 21.57%.If the mold limit in the seasoning is<100 CFU/g, the unqualified rate of the sample is 88.24%.