肉类食品微生物检验中无菌操作技术

The Aseptic Technique in Microbiological Examination of Meat

为了阐述食品微生物检验中无菌操作技术的使用方法,观察检验结果。选取某屠宰场羊肉、牛肉、猪肉各100份,以50例为一组,将不同肉类分为观察组与对照组。对照组采用常规方法操作,不使用无菌操作技术,观察组将无菌操作技术应用到微生物检验过程中。结果表明,观察组羊肉菌落总数、猪肉菌落总数、牛肉体菌落总数与对照组相比差异显著(P<0.05)。将无菌操作技术应用到食品微生物检验过程中,可提高检验结果的准确度。

In order to describe the method of using aseptic technique in food microbiological examination and observe the test results, 100 samples of mutton, beef and pork were selected as samples, and 50 cases were divided into observation group and control group. The control group was operated in a conventional manner without using aseptic technique, and the observation group applied the aseptic technique to the microbiological examination. The results showed that the total number of mutton colonies, the total number of pork colonies and the number of bovine colonies in the observation group were significantly different from those in the control group(P <0.05). The application of aseptic technique to the testing of food microbes can improve the accuracy of the test results.