云南化工2018，Vol.45Issue(11)：7-9,3.DOI:10.3969/j.issn.1004-275X.2018.11.002
贵州食醋微生物抽检报告
Research on Microbiological testing of vinegar in Guizhou province
摘要
Abstract
The microbiological sampling results of different batches of vinegar (among 2017 to 2018) produced in Guizhou were collected and analyzed to investigate and analyze the correlation and risk of microorganisms in vinegar based on raw materials, technology, acidity and packaging specifications.There were 289 batches of vinegar were sampled, including 191 batches of national supervision spot checks, and 98 batches of clients entrusted inspection.The total number of bacterial colonies and coliform bacteria in vinegar were detected and statistically analyzed, according to GB 18187-2000, SB/T 10337-2012, GB 2719-2003, GB 4789.2-2016 and GB/T 4789.3-2003.The χ2 analysis of total number of bacterial colonies of different batches of vinegar produced from different raw materials, technology, acidity and packaging specifications was p＞0.05, P＞0.05, P＞0.05, and P＜0.05, respectively.The qualified rate of coliforms of all the batches of vinegar was 100％.There was no significant difference in the total number of bacterial colonies of vinegar produced from different raw materials, processing technology and acidity.There was significant difference in the total number of bacterial colonies produced by different packaging specifications.The total acid value of old vinegar, aromatic vinegar, solid-state fermented vinegar, and vinegar of total acid value between 3.50 to 4.50 g/100 mL, The unqualified risk rate of total number of bacterial colonies was a bit high.关键词
食醋/菌落总数/大肠菌群/微生物相关性/影响因素Key words
Vinegar/Total number of bacterial colonies/Coliform group/microbial correlation/influencing factors分类
医药卫生引用本文复制引用
刘廷菊,戴奕杰,孙端方..贵州食醋微生物抽检报告[J].云南化工,2018,45(11):7-9,3.基金项目
贵州省科学技术基金的研究成果,项目编号:黔科合字[2013]2059号 （）
贵州省质量技术监督局科研项目研究成果,项目编号:2017kj004 （）
