不同培养时间对大肠菌群初发酵检测结果的影响分析  

The Analysis of Different Culture Time Affect Test Results of Coliform Bacteria Primary Fermentation

作　　者：宋昌彦[1] 盛满钰[1] 

机构地区：[1]上海市食品研究所,上海200235

出　　处：《食品工业》2012年第11期173-175,共3页The Food Industry

摘　　要：为了了解不同培养时间对大肠菌群初发酵检测结果的影响,为大肠菌群检测方法、卫生标准的修订及食源性疾病的预防和控制提供科学依据。在同一品牌快餐店随机采集具有代表性的6大类342件样品进行大肠菌群检测,得到有效样品数为254件。依照国家标准进行检验和结果评价,并将初发酵培养时间为(24±2)h和(48±2)h的检测结果进行比较。结果表明,样品经(48±2)h初发酵培养的大肠菌群检出率及LST肉汤阳性率均高于(24±2)h,其差异均具有统计学意义(ρ<0.01)。因此,大肠菌群迟缓发酵现象普遍存在。适当延长初发酵培养时间将有利于提高大肠菌群的检出率,从而更真实的反映食品的卫生质量状况。2010年6月正式实施的GB4789.3-2010,与2003版相比其结果表达发生了变化,而相应的很多产品卫生标准仍未同时更新。In order to understand what effect on the different culture period of coliform bacteria cause on the test result of coliforms primary fermentation, provide the scientific proof for coliform bacteria detection methods, and revise health standard and prevention and control of food-borne disease, a total of 342 representative samples of six main categories were randomly collected in various chain stores of the same brand fast-food restaurant for coliform bacteria testing. Finally, 254 effective samples were got. In accordance with national standards for testing and evaluation of results, and to compare test results between （24~：2） h and （48~2） h on the coliforms primary fermentation time, according to results of the comparison view, the sample after （48h：k2） h primary fermentation coliform .detection rate and positive rate of LST broth were higher than the （24＋2） h, the differences are statistically significant （p〈0.01）. Therefore, coliform slow fermentation is widespread and ubiquity. Extend the time of primary fermentation appropriately will help to improve the detection rate of coliform bacteria and a more realistic reflection of the quality of food hygiene status. The GB 4789.3-2010 standards which formally implemented on June 2010, compared with the 2003 version are more scientific, and the international methods are much closer. But standards changed, the expression of results also changed, while the hygiene standards of the corresponding many products are still not updated simultaneously,.

关 键 词：培养时间 大肠菌群 初发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]