白腐乳加工中蜡样芽孢杆菌的污染分布及空气洁净度的监测  

Distribution of Bacillus cereus Contamination and Monitoring of Air Cleanliness in White Sufu Processing

作　　者：袁玉华 孙伟 YUAN Yuhua;SUN Wei(Guangzhou Jushu Food Co.,Ltd.,Yangjiang 529500,China;College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]广东巨树食品有限公司,广东阳江529500 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《食品安全导刊》2024年第4期30-33,共4页China Food Safety Magazine

摘　　要：目的:研究白腐乳生产加工过程中菌落总数和蜡样芽孢杆菌的污染分布,并对生产车间空气洁净度进行监测,确定控制腐乳中蜡样芽孢杆菌数量的关键环节。方法:通过对白腐乳生产加工过程中的不同样品进行菌落总数和蜡样芽孢杆菌含量测定,同时对各生产车间及主要器具进行检测,并连续监测生产车间空气洁净度,确定蜡样芽孢杆菌滋生的关键环节。结果:白腐乳生产加工过程中,酸水的加入使得豆浆中菌落总数及蜡样芽孢杆菌数骤升,毛坯发酵阶段蜡样芽孢杆菌也大量滋生;胶架的卫生及车间洁净度对白腐乳生产卫生格外重要。结论:可以通过加强原辅料管理、定期清洁消毒生产车间和器具、建立健全的微生物测定和空气洁净度监测程序来控制白腐乳中蜡样芽孢杆菌数量。Objective:To study the pollution distribution of total bacterial count and Bacillus cereus in the production and processing of white sufu,monitor the air cleanliness of the production workshop,and determine the key link to control the number of Bacillus cereus in sufu.Method:The total number of colonies and the content of Bacillus cereus in different samples during the production and processing of white sufu were determined.At the same time,the production workshops and main appliances were tested,and the air cleanliness of the production workshop was continuously monitored to determine the key link of Bacillus cereus breeding.Result:In the production and processing of white sufu,the addition of acid water caused the total number of colonies and the number of Bacillus cereus in soybean milk to rise sharply,and Bacillus cereus also proliferated in the fermentation stage of fermented bean curd blank.The hygiene of the rubber frame and the cleanliness of the workshop are particularly important for the hygiene of white sufu production.Conclusion:The number of Bacillus cereus in white sufu can be controlled by strengthening the management of raw materials,regularly cleaning and disinfecting production workshops and appliances,establishing and improving microbial determination and air cleanliness monitoring procedures.

关 键 词：蜡样芽孢杆菌 腐乳 食品安全 食品卫生 洁净度 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]