頁籤選單縮合
題名 | 藥物殘留對牛乳生菌數與電導度偵測時間的影響=The Effects of Residual Chemicals on Milk Standard Plate Counts and Detection Times |
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作者 | 李素珍; 林慶文; 陳茂墻; Lee, sue-jan; Lin, Chin-wen; Chen, Mao-chiang; |
期刊 | 畜產研究 |
出版日期 | 19990900 |
卷期 | 32:3 1999.09[民88.09] |
頁次 | 頁287-297 |
分類號 | 473.7 |
語文 | chi |
關鍵詞 | 生乳; 生菌數; 電導度偵測時間; Raw milk; Standard plate count; Detection time; |
中文摘要 | 本試驗為明瞭藥物殘留對牛乳生菌數( standard plate count )與電導度偵測 時間( detection time )的影響,添加甲醛、過氧化氫、硼酸、無水碳酸鈉、碳酸氫鈉、 漂白粉、殺菌劑、鹼液、酸液、碘液與抗生素等。試驗結果,較高濃度之抗生素、甲醛、過 氧化氫、鹼液、酸液與殺菌劑顯著影響生菌數與電導度之偵測時間,而硼酸、無水碳酸鈉、 碳酸氫鈉、漂白粉、碘液等對乳中生菌數與電導度之偵測時間無顯著影響。殘留乳中之抗生 素,其抑菌作用很強,此時生菌數非常低,而電導度之偵測時間異乎尋常的長( 25.5 小時 以上);乳中生菌數隨甲醛及過氧化氫的添加量增加而減少,電導度之偵測時間正好相反, 且甲醛與過氧化氫的添加量在 0.05% 以上時,電導度之偵測時間分別在 22.3 及 9.7 小時 以上,似此電導度之偵測時間相當長,懷疑乳樣可能攙有異物,需深入分析判定;雖然鹼液 、酸液與殺菌劑也有抑菌作用, 但鹼液與酸液添加量於 0.05% 以內時,牛乳酸度與電導度 之偵測時間均正常,故易致微生物品質檢驗誤差與食品衛生安全之問題。 |
英文摘要 | The aim of this experiment was to understand the effects of adding chemicals to milk on standard plate counts (SPC) and detection times (DT). Chemicals added included formaldehyde, hydrogen peroxide, boric acid, sodium carbonate, sodium bicarbonate, chlorinated lime, alkaline, acid, germicide, idophor and antibiotics. The results showed that adding higher concentration of formaldehyde, hydrogen peroxide, alkaline, acid and germicide would significantly affect milk SPC and DT. However, adding boric acid, sodium carbonate, sodium bicarbonate, chlorinated lime and idophor had no significant influence on the SPC and DT of milk samples. Residual antibiotics could inhibit milk SPC, and the SPC were very low. However, the DT were very high (>25.5 hr). The SPC decreased with increasing concentration of formaldehyde and hydrogen peroxide. But on the contrary, the DT was extended. When the concentration of formaldehyde and hydrogen peroxide were higher than 0.05%, the DT were longer than 22.3 and 9.7hr respectively. From the data of this experiment, we feel hat when the DT were too long, efforts should be made to determine whether there were chemical residues in the milk or not, since alkaline, acid and germicide could inhibit SPC. When the concentration of the former two chemicals were below 0.05%, milk acidity and DT remained stable. It might cause the error in microbial examination and hygienic problem of foods. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。