非发酵性豆制品污染状况调查及分析  

Survey and Analysis on Microbial Contamination of Non-fermented Bean Products

作　　者：陈露露[1] 盛满钰[1] 张标新[1] 

机构地区：[1]上海市食品研究所,上海200235

出　　处：《食品工业》2014年第6期203-205,共3页The Food Industry

摘　　要：为了解非发酵性豆制品卫生状况,探索影响非发酵性豆制品卫生质量的因素,进一步改善和提高非发酵性豆制品卫生质量提供科学依据。于2012年11月至12月对相关非发酵性豆制品生产场所及销售场所采取同批次不同场所相对应的采样方式进行监督抽查,依照国家标准进行检验和结果评价。共抽检非发酵性豆制品52批次,合格率为53.85%;其中28批次产品经检验合格,24批次产品经检验不合格。非发酵性豆制品总体合格率偏低,其中销售场所不合格率偏高(高达65.38%);两项检测项目中大肠菌群总合格率偏低(仅为59.62%),比菌落总数合格率低了15个百分点。这可能与运输、销售过程中造成的二次污染有关,也是影响非发酵性豆制品合格率偏低的重要因素之一。A scientific basis for improving the quality of non-fermented bean products was provided to understand the Hygieneand sanitation of non-fermented bean products and explore the influencing factors of non-fermented bean products. The samebatch of non-fermented bean products was sampled in both factory and sales field which was in accordance with the nationalstandards for testing and evaluation. A total 52 batches of non-fermented bean products got a pass rate of 53.85%, 28 batchesof non-fermented were qualified and 24 batches of which were unqualified. The pass rate of non-fermented bean products waslow. The fail rate of non-fermented bean products in sales field was higher （65.38%）. The pass rate of Coliform testing was15% which was lower than that of aerobic plate count. The secondary pollution in transportation or in sales process may beone of the influencing factors on the low pass rate of non-fermented bean products.

关 键 词：非发酵性豆制品 大肠菌群 菌落总数 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]