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題 名 | 宜蘭地區市售熟食肉品衛生指標菌之調查=Investigation of Sanitary Indicator Bacteria of the Marketing Cooked-Meats in Ilan |
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作 者 | 陳憶雯; 黃志豪; 林建合; 石展榮; | 書刊名 | 宜蘭技術學報 |
卷 期 | 1 1998.12[民87.12] |
頁 次 | 頁115-122 |
分類號 | 412.37 |
關鍵詞 | 熟食肉品; 指標菌; 生菌數; 大腸菌群; 黴菌; 酵母菌; Cooked-meat; Indicator bacteria; Aerobic plate count; Coliform; Mold; Yeast; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以市售六類熟食肉品為對象,調查在不同的販售環境下之生菌群、大腸桿 菌群、黴菌及酵母菌含量,瞭解其衛生安全之狀況,並比較不同測定方法在檢測上的適用性 。在生菌數方面,採樣食品菌量在 10�崟FU/g 至 10�� CFU/g 之間。傳統測定方法與薄 膜培養基測定法、螺旋接種法之相關係數分別為 0.898、0.937, 而薄膜培養基測定法和螺 旋接種法間則為 0.930。 所有採樣肉品之大腸桿菌群含量都高於 10MPN/g 的規定,尤其以 傳統市場的採樣品含量較高,顯示食品可能受到污染。在黴菌及酵母菌測定上,所有樣品黴 菌及酵母菌含量均在 10�饅FU/g 以上, 而傳統測定方法與薄膜培養基測定法兩者的相關 係數為 0.918。 |
英文摘要 | The study was to evaluate the microbiological qualities of the cooked- meats aold in supermarkets and dtraditional markets by using the sanitary indicator bacteria; three assaying methods including total plate count, coliform bacteria, and mold and yeast counts, were utilized and their suitability were also compared. The range of aerobic plate counts determined from the asmples were 10�捸� 10�� CFU/g. Total plate count methods used in this study included aerobic plate count method, petrifilm method, and spiral plate method. The correlation coefficients between each two methods, aerobic plate count and petrifilm count, aerobic plate count and spiral plate count, and petrifilm count and spiral plate count were 0.989, 0.937, and 0.930, respectively. According to the results, although the samples collected from traditional markets had higher coliform bacteria than which collected from supermarkets did, none of them met the sanitary standard (10 NPN/g). The mold and yeast counts of the sampled cooked-meats determined by both traditional method and petrifilm method were higher than 10�饅FU/g; the correlation coefficient between these two methods was found to be 0.918. |
本系統中英文摘要資訊取自各篇刊載內容。