肉和肉制品中肠杆菌科细菌的检测和计数.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.2 肉和肉制品中肠杆菌科细菌的检测和计数 黄宇锋，刘冬虹，聂炎炎，罗海英，罗东辉，侯向昶，郭新东，吴玉銮 （广州市质量监督检测研究院，国家加工食品质量监督检验中心，广州市食品安全检测技术重点实验室，广州市 食品安全风险动态监测与预警研究中心，广东广州 510110） 摘要：本文对七种阴性菌株和四种阳性菌株进行研究，建立了肉和肉制品中肠杆菌科细菌检测和计数的方法，并对新鲜肉、冷冻 肉、冷藏肉和肉制品进行测定。实验结果发现：冷藏、冷冻和新鲜肉的表层样品肠杆菌科细菌的检出量较高，都超过了110 MPN/g， 而深层样品肠杆菌科细菌的检出量较少，大部分为0.3 MPN/g，熟肉制品、香肠类、肉松、肉干类和腊制品中的肠杆菌科细菌的检出 量都较少，预加工肉制品中有少数样品的肠杆菌科细菌超过了110MPN/g。 关键词：肉和肉制品；肠杆菌科细菌；检测；计数 文章篇号：1673-9078(2013)2-409-412 Detection and Enumeration of Enterobacteriaceae in Meat and Meat Products HUANG Yu-feng, LIU Dong-hong, NIE Yan-yan, LUO Hai-ying, LUO Dong-hui HOU Xiang-chang, GUO Xin-dong, WU Yu-luan (Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervision and Testing of Processed Food Guangzhou) (Guangzhou Key Laboratory of Testing Technology for Food Safety, Guangzhou Research Center for Food Safety Risk Monitoring and Rapid Alert, Guangzhou Guangdong 510110, China) Abstract: Seven negative strains and four positive strains were studied. And the counting method for the enterobacteriaceae in Meat and meat products was established. Fresh meat, frozen meat, chilled meat and meat products samples were tested. The result told that the surfac e of meat contained more enterobacteriaceae (110 MPN/g), while the internal part of the meat contain little enterobacteriaceae ( 0.3 MPN/g) . Cooked meat, sausage, dried meat floss, jerky, and bacon samples contained little enterobacteriaceae. Pre-processed meat samples may contained enterobacteriaceaes for more than 110 MPN/g. Key word: meat and meat products ; enterobacteriaceae; detection; enumeration 肠杆菌科（Enterobacteriaceae ）是一大群寄居在 极为重要的意义。本文主要探讨肉和肉制品中肠杆菌 人和动物肠道中生物学性状相似的革兰氏阴性无芽孢