对酱油产品检测大肠菌群的质疑  

The Questions about Detection of Coliform in Soy Sauce Products

作　　者：周家达[1] 

机构地区：[1]江阴职业技术学院化纺系,江苏江阴214405

出　　处：《中国调味品》2013年第4期119-120,共2页China Condiment

摘　　要：根据国标GB 4789.3对酱油中大肠菌群进行长期检测的结果表明:酱油生产过程中即使带入大肠菌,在成品里也检测不到大肠菌群。通过对大肠菌的培养试验发现,大肠菌只能在食盐浓度低于8g/dL的水溶液中生存,在通常的酱油成品中,常温下存储时间超过48h,大肠菌就检测不出了。因此,国标GB 2717酱油卫生标准中,对大肠菌群的指标要求是没有意义的,应该修改该指标以更好地反映出酱油生产过程中的卫生情况。It shows that there is no coliform in soy sauce during long-term test according to the national standard GB 4789.3 of coliform bacteria. The coliform can＇t be detected in soy sauce products even though brought into coliform during the process of soy sauce. Through the culture test of coliform, it is found that coliform only exist in water solution with salt concentration lower than 8 g/dL. Coliform can be killed in common soy sauce products with storage time more than 48 h in room temperature. Therefore, the coliform index is of no significance in the national standard GB 2717 about hygienic standard for soy sauce. The index should be revised in order to better reflect the health conditions in the process of soy sauce production.

关 键 词：大肠菌 酱油 食盐 卫生标准 

分 类 号：TS264.21[轻工技术与工程—发酵工程]