微波照射对豆腐皮的杀菌效果  

GERMICIDAL EFFICACY OF MICROWAVE IRRADIATION IN DISINFECTION OF COMPRESSED BEAN CURD

作　　者：丁兰英[1] 李荣芬[1] 李素卿[1] 

机构地区：[1]北京军事医学科学院微生物流行病研究所

出　　处：《中国消毒学杂志》1996年第3期166-167,共2页Chinese Journal of Disinfection

摘　　要：检测表明，市售豆腐皮污染细菌总数＞６１４７００ｃｆｕ／ｇ，大肠菌群数达２４０００ｃｆｕ／１００ｇ。经２４５０ＭＨｚ、６５０Ｗ微波照射５分钟，细菌总数减至８５６８ｃｆｕ／ｇ，大肠菌群阴性。试验条件下贮存４５天，两种细菌的指标都符合出厂卫生标准。照射后，豆腐皮失水１２．１７％．Examination found that the total number of bacteria contaminating the compressed bean curd in market was>614 700 cfu/g and the number of contaminating coli-group bacteria was ashigh as 24 000 cfu/100 g.After 2450 MHz,650 W microwave irradiation for 5 min.the total bacterial count decreased to 8568 cfu/g and the coli-group bacteria became negative。After storage for 45 days under experimental conditions,both of the two bacteriological indices still met the sanitary standard of the products.After irradiation,the compressed bean curd lost 12.17% of its water.

关 键 词：豆腐皮消毒 微波消毒 消毒 

分 类 号：R187[医药卫生—流行病学]