自然条件下糕点类食品菌落总数的短期变化研究  

Study on the Short-Term Change of Total Bacterial Count for Pastry Food under Natural Conditions

作　　者：孟凡信 李爽 杨丰旭 曹欢欢 MENG Fanxin;LI Shuang;YANG Fengxu;CAO Huanhuan(Chaoyang Inspection and Testing Certification Center,Chaoyang 122000,China)

机构地区：[1]朝阳市检验检测认证中心,辽宁朝阳122000

出　　处：《现代食品》2021年第5期161-164,共4页Modern Food

摘　　要：在环境温度较高的夏秋季自然条件下,选取糕点样品5个(其中菌落总数合格的2个、不合格的3个)经过处理,分别在第3天、第10天、第17天、第24天和第31天,检测菌落总数。结果表明,菌落总数总体呈下降趋势,在初始菌落总数合格、不合格的情况下,样品受到轻微污染,保存15 d一般不会影响检验结果的合格判定。Under the natural conditions of summer and autumn with high ambient temperature, 5 pastry samples(including 2 qualified and 3 unqualified colonies) were selected for pre-treatment, respectively on the 3rd, 10th, 17th, and 17th days. On the 24th and 31st days, the total number of colonies was detected. The results showed that the total number of colonies showed an overall downward trend. When the initial total number of colonies was qualified or unqualified, the samples were slightly contaminated, and storage for 15 days would generally not affect the qualification of the test results.

关 键 词：糕点类食品 菌落总数 微生物监控 

分 类 号：TS201.6[轻工技术与工程—食品科学]