摘要
目的:为分析甘南藏族自治州传统高原牦牛酸奶污染状况,选取菌落总数、大肠菌群以及金黄色葡萄球菌为研究对象进行试验。方法:采用菌落计数法对样品中菌落总数的量进行计算,大肠菌群平板计数法测定出大肠菌群,用平板计数法及革兰氏染色法鉴定金黄色葡萄球菌并进行分析。结果:高原牦牛酸奶金黄色葡萄球菌和大肠菌群检出率均为0%,菌落总数低于食品安全国家标准限量值。结论:甘南藏族自治州传统高原牦牛酸奶生产加工过程安全可靠,符合食用安全标准且满足人们对酸奶安全性要求。
Objective:To analyze the pollution status of traditional plateau yak yogurt in Gannan prefecture,the total number of bacterial colonies,coliform bacteria and Staphylococcus aureus were selected as the research objects for testing and analysis.Method:The total number of colonies was calculated by colony counting method,coliform group was determined by plate counting method,and Staphylococcus aureus was identified and analyzed by plate counting method and gram staining method.Result:The detection rates of Staphylococcus aureus and coliform in plateau yak yogurt were 0%,and the total number of bacterial colonies was lower than the national standard limit value of food safety.Conclusion:The production and processing process of traditional plateau yak yogurt in Gannan prefecture is safe and reliable,which meets the food safety standard and people’s safety requirements for yogurt.
作者
郭爱萍
张晓舂
GUO Aiping;ZHANG Xiaochong(Gannan Food Inspection and Testing Center,Gannan 747000,China)
出处
《现代食品》
2024年第5期188-190,共3页
Modern Food
基金
甘肃省市场监督管理局科技计划项目(SSCJG-SP-202188)。
关键词
高原牦牛酸奶
微生物
分析研究
plateau yak yogurt
microorganism
analysis and research
