软冰淇淋微生物污染状况调查分析  

The Survey and Analysis on Microbial Contamination of Soft Ice Cream

作　　者：宋昌彦[1] 盛满钰[1] 张海燕[1] 陈露露[1] 陈欣钦[2] 

机构地区：[1]上海市食品研究所,上海200235 [2]上海市质量监督检验技术研究院,上海200233

出　　处：《食品工业》2009年第2期69-70,共2页The Food Industry

摘　　要：了解软冰淇淋被微生物污染的状况,为食源性疾病的预防和控制提供科学依据。于2007年1月至2007年12月在同一品牌快餐店的各家连锁店四个季度共抽取自制软冰淇淋样品588件,依照国家标准进行检验和结果评价。结果显示:合格545件,总合格率为92.69﹪;其中,第三季度的合格率最低,仅为86.27%。产品不合格原因主要是微生物指标中大肠菌群超标,但是菌落总数不合格情况同样不容忽视。Understanding of microbial contamination of soft ice cream and to provide the scientific basis for foodborne disease prevention and control. In the four quarters from January 2007 to December 2007, the total 588 samples of self-made soft ice cream were randomly collected in various chain store of the same brand fast-food restaurant, in accordance with the national standards for testing and evaluation. Results showed 545 passed in a total of 588 soft ice cream with overall pass rate of 92.69%. The pass rate of the third quarter is the lowest, which is only 86.27%. The unqualified main micro-organism item is coliform bacteria, but the unqualified situation of the total number of bacteria can not be neglected.

关 键 词：软冰淇淋 食品污染 食品安全 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]