泡椒凤爪微生物污染情况调查及污染菌鉴定分析  

Investigation on Microbial Pollution of Pickled Pepper Chicken Feet and Identification of Pollution Bacteria

作　　者：宋晟 郭焜鹏 何娟 高晗 王芳 SONG Sheng;GUO Kunpeng;HE Juan;GAO Han;WANG Fang(Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Changsha 410007,China;Hunan Provincial Institute of Product and Goods Quality Inspection,Changsha 410007,China)

机构地区：[1]食品安全监测与预警湖南省重点实验室,湖南长沙410007 [2]湖南省产商品质量检验研究院,湖南长沙410007

出　　处：《现代食品》2024年第6期202-204,共3页Modern Food

基　　金：湖南省自然科学基金项目(2022JJ90028)。

摘　　要：为调查研究市售泡椒凤爪系列产品微生物污染情况,并鉴定其主要污染菌,本研究从市场上采购12份泡椒凤爪以及冻鸡爪,采用菌落总数评价了微生物污染情况,并采用传统微生物检验方法分离了鉴定样品中主要菌株。结果表明,市售泡椒凤爪菌落总数不合格率为16.7%,采用传统微生物检验方法在糜烂泡椒凤爪以及产气泡泡椒凤爪中,均检出肠膜明串珠菌和松鼠葡萄球菌。因此,本研究结果有助于研究新的防腐技术,提升泡椒凤爪产品质量。To investigate and study the microbial contamination of the commercially available series of pickled pepper and chicken feet products,and identify their main contaminating bacteria,this study purchased 12 pickled pepper and chicken feet from the market,evaluated the microbial contamination using the total number of colonies,and isolated and identified the main strains in the samples using traditional microbial testing methods.The results showed that the unqualified rate of the total number of colonies in commercially available pickled pepper chicken feet was 16.7%.Traditional microbiological testing methods were used to detect Streptococcus pneumoniae and Staphylococcus aureus in both rotten pickled pepper chicken feet and gas producing pickled pepper chicken feet.Therefore,the results of this study are helpful for studying new anti-corrosion technologies and improving the quality of pickled pepper and chicken feet products.

关 键 词：泡椒凤爪 污染菌鉴定 菌落总数 

分 类 号：TS207.4[轻工技术与工程—食品科学]