《酱卤肉制品》标准中微生物指标适用性探讨

Ran LI,Gui-you CUI,Chang-jiang ZHANG,Zhi-hong YAO,Zhi YAN,Li-yuan SHEN,Chen ZHANG

China Condiment（2018）

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Abstract

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茵落总数、大肠茵群、金黄色葡萄球茵超标,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.

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Key words

microbial indicator,soy sauce,meat products,pot-roasted

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