发酵火腿中微生物限量的问题探讨  

Study on maximum limits for microorganisms in fermented ham

作　　者：竺尚武[1] 施延军 王启辉 陈超 

机构地区：[1]浙江工商大学食品学院,浙江杭州310035 [2]金字火腿股份有限公司,浙江金华321016

出　　处：《食品与机械》2011年第2期1-3,共3页Food and Machinery

基　　金：浙江省重大科技专项(编号:2008C02014)

摘　　要：确定发酵火腿中微生物的限量,对于保障其食用安全性和促进发酵火腿工业的发展具有重要意义。发酵火腿与中国传统的火腿不同之处在于发酵火腿可以生食。因而,发酵火腿必须设立微生物的限量。由于发酵火腿未经加热处理,其微生物限量应与熟肉制品有所区别。文章以熟肉制品中微生物的限量为参考,讨论发酵火腿中微生物限量的设定问题。食品中少量金黄色葡萄球菌的存在不会产生食品安全问题;发酵火腿中金黄色葡萄球菌的限量宜设为100 CFU/g,但不应设立菌落总数的限量。It is important to specify maximum limits for microorganisms in fermented ham for food safety and the development of its production.Fermented ham is similar to Chinese traditional ham,but fermented ham can be eaten raw.Fermented ham should have maximum limits for microorganisms.Fermented ham is not heated,so maximum limits for microorganisms in fermented ham should be different from maximum limits in cooked meat products.The maximum limits were discussed for microorganisms in fermented ham in comparison with cooked meat products.Few Staphylococcus aureus in food is not a food safety problem.We suggest that maximum limit for Staphylococcus aureus in fermented ham should be 100 CFU/g and maximum limit for total number of bacterial colony in fermented ham should not be needed.

关 键 词：火腿 发酵火腿 微生物限量 食品安全 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]