《酱卤肉制品》标准中微生物指标适用性探讨  

Discussion on Applicability of Microbial Indicator in the Standard of Pot-roasted Meat Products with Soy Sauce

作　　者：李冉[1] 崔桂友[1] 张长江 要志宏[1] 燕志 申丽媛[1] 张琛[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]扬州市邗江区食品药品监督管理局,江苏扬州225012

出　　处：《中国调味品》2018年第3期122-125,共4页China Condiment

摘　　要：为修订《酱卤肉制品》标准中微生物指标提供依据,为卫生监督部门提供准确有效方向,以扬州6个县(市,区)区域盐水鹅为研究对象,进行非预包装及预包装盐水鹅抽样检测,发现非预包装盐水鹅菌落总数、大肠菌群、金黄色葡萄球菌超标,合格率分别为73.47%,42.86%,96.94%;预包装盐水鹅微生物指标合格率均为100%。说明散装盐水鹅产品在加工、运输、流通等环节更易受到污染,食品监管部门应加强对扬州摊点盐水鹅产品微生物指标的监督管理。《酱卤肉制品》标准中微生物指标应区分为预包装和非预包装两个界限值。To provide the basis for the revision of microbial indicator in the standard of Pot-roasted Meat Products with Soy Sauce and to provide accurate and effective direction for the health supervision departments. The sampling test of non-prepackaged and prepackaged brine geese in the six areas of Yangzhou is inspected. It is found that the microbial indicators of the non-prepackaged brine geese exceeds the standard, including the aerobic bacterial count, coliform bacteria, Staphylococcus aureus, the qualification rate is 73.47%, 42.86%, 96.94%. The qualification rate of microbial indicators in prepackaged brine geese is 100%, the food supervision department should strengthen the supervision and monitoring of the microbial indicators of brine geese food in Yangzhou. The microbial indicators in the standard of Pot-roasted Meat Products with Soy Sauce should be divided into two limits of prepackaged and non-prepackaged packaging.

关 键 词：扬州盐水鹅 微生物指标 《酱卤肉制品》 标准 

分 类 号：TS207.2[轻工技术与工程—食品科学]