不同培养温度对速冻果蔬菌落总数的影响

[目的]探讨速冻果蔬中菌落总数的测定方法。[方法]利用菌落总数PertrifilmTM测试片法,对速冻果蔬进行菌落总数的测定,探讨不同培养温度对速冻果蔬菌落总数的影响。[结果]30℃培养的条件比国标法中36℃培养更能有效地检出样品中活菌数,说明改进速冻果蔬菌落总数测定方法更为必要,更准确的检测方法才能更有效地控制速冻产品的质量。[结论]改进的适宜速冻果蔬中菌落总数的测定方法能客观地反映检样的卫生质量,为被检样品进行卫生学评价提供依据。

Effects of Culture Temperature on Total Bacterial Count in the Fast Frozen Fruits and Vegetables

[Objective] To discuss the determination method of total bacterial count in the fast frozen fruits and vegetables.[Method] The total number of bacteria was detected by PertrifilmTM strip for rapid detection,and the effect of different temperature on the bacterial count was studied.[Result] 30 ℃ culture was more effective than 36 ℃ culture in the national standards to detect the total bacterial count in the samples,indicating that it is necessary to improve the bacterial determination method.Only with a more accurate determination method,the quality of fast frozen products can be effectively controlled.[Conclusion] The improved determination method can objectively reflect the health and quality of products,providing a basis for their hygienical evaluation.