豆腐加工过程中微生物污染的调查与对策  

Investigation and strategy of microbial contaminations in processing of bean-curd

作　　者：王红戟[1] 陈娅[1] 林沛璋 

机构地区：[1]浙江省台州市路桥区疾病预防控制中心,浙江台州318050

出　　处：《中国卫生检验杂志》2008年第6期1181-1182,1186,共3页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解豆腐加工过程中微生物污染情况,并进行控制。方法:对豆腐制作的各环节进行采样,并在豆腐成型后分别放置2、4、6、8、16 h后,进行菌落计数和大肠菌群测定。结果:豆腐在室温放置小于6 h,豆腐的菌落总数、大肠菌群均未超过国家标准;在室温放置超过6 h,豆腐的菌落总数、大肠菌群均超过国家标准。结论:对豆腐制作各环节进行微生物污染控制,采取适当的消毒、防蝇、防腐等措施,可延长豆腐的保鲜期。Objective：To realize and control microbial contaminations in the processing of bean -curd. Motheds：Samples any links in the processing of bean - curd and undertakes to test and count the total numbers of colony and E. coil after bean - curd formed and places it at 2,4,6,8,16 hours. Results：When bean - curd places in room temperature at 6 hours, the total numbers of colony and E. coil don＇t exceed government standards, but when it places in room temperature over 6 hours, the total numbers of colony and E. coil both exceed government standards. Conclusion： In order to control microbial contaminations in the processing of bean- curd, it may extend the period of refreshing that takes proper disinfection, anti -flying, antisepticise,etc.

关 键 词：放置时间 菌落总数 大肠菌群 污染控制 

分 类 号：R155.5[医药卫生—营养与食品卫生学]