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頁籤選單縮合
題 名 | 超市半調理食品與不同方法自製半調理食品儲存期間微生物之變化=Microbial Changes in Ready-to-use Packaged Food from Supermakets and Self-prepared during Storage at 6-9℃ |
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作 者 | 王淑珍; 陳椒樺; | 書刊名 | 藥物食品分析 |
卷 期 | 7:4 1999.12[民88.12] |
頁 次 | 頁305-311 |
分類號 | 412.37 |
關鍵詞 | 半調理食品; 腸毒素; 微生物品質; Ready-to-use packaged food; Enterotoxin; Microbial quality; |
語 文 | 中文(Chinese) |
英文摘要 | Ready-to-use packaged food sampled from supermarkets was stored at 6-9 ℃ for 0 (fresh), 2 or 4 days. Meat , sea food, fish and vegetables purchased from traditional markets were prepared for use packaged food and well wrapped with PS/PVC film, under the same storage conditions as above. The total aerobic plate counts of all samples increased during storage for 4 days. Coliforms were detected in all samples whereas Salmonella spp. and Staphylococcus aureus were detected in some foods such as fish, meat and sea food. Staphylococcal enterotoxin types found in ready-to-use packaged food from the supermarket and self-prepared foods are different, but types A, B were common types. The microbial changes were similar in different preparation methods (one is "cut then wash" ,the other is "wash then cut"). |
本系統中英文摘要資訊取自各篇刊載內容。