安徽农业科学2012，Vol.40Issue(26)：13088,13159,2.
不同培养温度对速冻果蔬菌落总数的影响
Effects of Culture Temperature on Total Bacterial Count in the Fast Frozen Fruits and Vegetables
刘晓慧 1赵同欣1
作者信息
- 1. 保定出入境检验检疫局,河北保定071051
- 折叠
摘要
Abstract
[Objective] To discuss the determination method of total bacterial count in the fast frozen fruits and vegetables. [Method] The total number of bacteria was detected by Pertrifilm? strip for rapid detection, and the effect of different temperature on the bacterial count was studied. [ Result] 30 ℃ culture was more effective than 36 ℃ culture in the national standards to detect the total bacterial count in the samples,indicating that it is necessary to improve the bacterial determination method. Only with a more accurate determination method,the quality of fast frozen products can be effectively controlled. [ Conclusion ] The improved determination method canObjectively reflect the health and quality of products, providing a basis for their hygienical evaluation.关键词
速冻果蔬/菌落总数/培养温度Key words
Fast frozen fruits and vegetables/Total bacterial count/Culture temperature分类
农业科技引用本文复制引用
刘晓慧,赵同欣..不同培养温度对速冻果蔬菌落总数的影响[J].安徽农业科学,2012,40(26):13088,13159,2.
