软包装即食醉鱼制品细菌学品质安全分析

对上海市场常见品牌的软包装即食醉鱼制品感官、理化、细菌学品质状况进行定性和定量研究,并对潜在病原菌安全性进行评价。结果表明,产品水分含量、水分活度、pH和盐分含量分别为43.50%~56.97%,0.93~0.97,6.07~6.73,2.41%~6.63%,差别较大;细菌菌落总数、耐热菌落总数分别是1.8×102~4.2×105cfu/g,38~3 800 cfu/g;厌氧菌落总数和金黄色葡萄球菌均低于10 cfu/g。由细菌总数计数平板分离256株细菌,鉴定残存主要细菌菌群为芽孢杆菌(34.0%)、葡萄球菌(27.3%)、玫瑰小球菌(14.0%),并出现少量的棒状杆菌(5.5%),表明热杀菌强度不足。产品中残存有一定数量的蜡样芽孢杆菌,对其潜在危害有待进一步研究。

Analysis on microbiological safety characteristics in ready-to-eat lightly salted fresh fish with flexible package

Sensory,chemical,microbiological quality studies were qualitatively and quantitatively carried out in ready-to-eat lightly salted fresh fish products in Shanghai market,and the pathogenic bacteria safety was assessed.The results were summarized as follows: sensory quality was acceptable as a retail product,and its water content,water activity,pH and salt concentration were 43.50%~56.97%,0.93~0.97,6.07~6.73 and 2.41%~6.63%,respectively.Total viable count(TVC) and heat-resistant bacteria count were 1.8×102~4.2×105 cfu /g and 38~3 800 cfu /g,respectively.Anaerobic bacteria count and Staphylococcus aureus were less than 10 cfu /g.A total of 256 strains of bacteria were isolated from the products,in which predominant bacterial flora were composed of Bacillus spp.(34.0%),Staphylococcus spp.(27.3%) and Micrococcus rose(14.0%).A small percentage of Corynebacterium spp.(5.5%) was also found,indicating that thermal sterilization is not enough.Owing to the survival of Bacillus cereus,their latent hazards should be further researched.