肠道致病菌在食醋中存活时间的观察  

The observation on intestinal pathogens living time in vinegar

作　　者：张淑伟[1] 白传记 孔德荣[1] 

机构地区：[1]济宁市卫生防疫站,山东济宁272045

出　　处：《中国调味品》2002年第4期37-38,共2页China Condiment

摘　　要：本文对肠道致病菌在不同类型的食醋中存活时间进行了实验观察 ,结果表明 ,沙门氏菌、志贺氏菌仅能在总酸度大于 3 5 %的食醋中存活 1h ,而在总酸度 <3 0 %的散醋中可存活 6h之久 ,说明在夏秋季节污染菌在酸度较低的食醋中能够存活并大量繁殖 。The article made an observation on intestinal pathogens living time in differnt vineger.The results show that Salmonelleae, can live only one hour in vineger whose total acid degree is higer than 3 5%,however,they can live linger than six hours in vinegar whose total acid degree is lower than 3 0%.It shows that the contamineted bacteria can live and generate in large number in vinegar whose acid degree is lower.It is important to avaid poisoring caused by cold and dressed with sause whis is brewage at home.

关 键 词：肠道致病菌 食醋 存活时间 存活率 

分 类 号：TS264.22[轻工技术与工程—发酵工程]