摘要
目的:分析2015年—2020年宜春市蜂蜜的菌落总数检测结果,了解蜂蜜污染情况。方法:根据《食品安全国家标准蜂蜜》(GB 14963—2011)和《食品安全国家标准食品微生物学检验菌落总数测定》(GB 4789.2—2016)的要求进行检测。结果:液态蜜和结晶蜜共252批次,不合格率为4.76%;液态蜜的不合格率高于结晶蜜,差异有统计学意义(χ^(2)=3.94,P <0.05)。单花蜜和百花蜜共194批次,不合格率为3.09%;单花蜜的不合格率高于结晶蜜,但差异无统计学意义(χ^(2)=0.41,P> 0.05)。结论:通过近五年菌落总数的结果可知,蜂蜜中微生物污染情况较严重,应从生产、加工、包装材料、运输储存4方面进行卫生控制,以保证蜂蜜的质量安全。
Objective:Analysed the detection results of the aerobic plate count of honey in Yichun City from 2015 to 2020 to understand the honey pollution.Methods:According to the requirements of National food safety standard Honey(GB14963—2011)and National food safety standard Food microbiological Examination:Aerobic plate count(GB 4789.2—2016).Results:There were 252 batches of liquid honey and crystal honey,and the unqualified rate was 4.76%;and the disqualification rate of liquid honey is higher than that of crystal honey,the difference was statistically significant(χ^(2)=3.94,P<0.05).There were 194 batches of monofloral honey and all flower honey,and the unqualified rate was 3.09%;and the disqualification rate of monofloral honey was higher than that of all flower honey,but the difference was not statistically significant(χ^(2)=0.41,P>0.05).Conclusion:According to the results of the aerobic plate count in the past five years,the microbial contamination in honey is serious,so hygienic control should be carried out from the four aspects of production,processing,packaging materials,transportation and storage to ensure the quality and safety of honey.
作者
刘伟平
韩颖
李仕祥
罗秋红
黄友美
曾佩
丁凡
LIU Weiping;Han Ying;LI Shixiang;LUO Qiuhong;HUANG Youmei;ZENG Pei;DING Fan(Technology Center of Nanchang Customs District,Nanchang 330038,China)
出处
《现代食品》
2021年第13期169-171,共3页
Modern Food
关键词
蜂蜜
菌落总数
结果分析
honey
aerobic plate count
result analysis
