摘要
目的:调查法式色拉类食品制作与冷藏过程中微生物污染与卫生质量变化情况,为餐饮业实施该类食品的HACCP管理体系,确保饮食安全提供参考依据。方法:参照文献并经试制拟定法式色拉基础配方,对制作色拉的各类主要原料及成品按国家标准方法进行菌落总数、酵母菌数、假单胞菌数、乳酸菌数、肠杆菌数、球菌数检测;在不改变成品口感的前提下,对原料进行热烫处理,统计减菌率,确定改进配方;对色拉做4℃冷藏,序时观察细菌数变化,做出菌群分析,拟定产品保质期。结果:法式色拉基础配方制品菌落总数几何均数为3.6×103 cfu/g,其中,38.9%来自番茄,24.5%来自红柿椒,19.6%来自青柿椒,来自其余原料的均占较小比例。结论:厨房制作的法式色拉受微生物污染极为严重,主要来自番茄、红柿椒、青柿椒等各类原料,通过原料灭菌、成品冷藏及避免二次污染,可有效控制其细菌数,延长保质期,降低食物中毒风险,对餐饮业该类食品的安全经营具有指导意义。
Objective： To investigate microbial contamination and health quality changes during the process of production and storage of French salad food, which provide references for the catering in dustry to implement HACCP management system of this kind of food and ensuring food security. Method： With reference to the literature and through trial protocol based on the formula of French salad to detect the total number of colonies, the number of yeast, pseudomonas, lactic acid bacteria, enterobacteria and cocci of all kinds of main materials for making salad and products according to the national standard methods. Blanching treatment on the raw materials, statistics of bacteria reduction rates, determination of improvement formulation are carried out without changing the taste of finished products. Observe the changes of bacteria number at 4℃ chronologically make flora analysis and stipulate the shelf life of product. Results： The geometric mean of total number of colonies of French salad foundation formula products is 3.6 X 103 cfu/g, among which, 38.9% from tomatoes, 24.5℃ from tomato peppers, 19.6% from green persimmon peppers, from other raw materials accounting fora smaller proportion. Conclusion： The kitchen made French salad has very serious microbial contami- nation, which primarily comes from tomatoes, tomato peppers, green persimmon peppers and other types of raw materials. Sterilization of raw materials, refrigeration of finished and avoiding secondary pollution can effectively control the number of bacteria and extend shelf life, reduce the risk of food poisoning, besides, these methods have directive significance for the safe operation of such food in catering industry.
出处
《中国调味品》
CAS
北大核心
2013年第5期12-17,共6页
China Condiment
关键词
法式色拉
菌落总数
新配方
保藏期
食品安全
French salad
the total number of colonies
new formula
shelf life
food safety
