無包裝糕點(diǎn)中菌落總數(shù)的生長情況

王永杰

[摘要] 目的 旨在通過試驗得出無包裝糕點(diǎn)中菌落總數(shù)的生長情況。方法 選擇大型商超、中小超市、臨街?jǐn)倯舾?個采樣點(diǎn)，每個采樣點(diǎn)各采集3份無包裝糕點(diǎn)，按照常溫（25℃～30℃）和冷藏（2℃～8℃）的條件保存。測定采樣第1、3、5、7天的菌落總數(shù)。結(jié)果 在保存期間樣品均有檢出;菌落總數(shù)初始合格率為93.33%，在冷藏、常溫各保存7 d后，其菌落總數(shù)合格率分別為88.89%、86.67%;在大型商超采集的樣品未出現(xiàn)不合格，在中小超市和臨街?jǐn)倯舨杉臉悠肪胁缓细?此次采集的45份樣品，在常溫條件下，菌落總數(shù)的最高增長量為104.417 CFU/g;在冷藏條件下，最高增長量為102.494 CFU/g。結(jié)論 在銷售過程中應(yīng)采取措施提高衛(wèi)生質(zhì)量，防止交叉污染;消費(fèi)者也應(yīng)關(guān)注采購環(huán)境和保存條件;無包裝糕點(diǎn)易受環(huán)境因素的影響出現(xiàn)不合格，需要在食品監(jiān)管方面給予更多關(guān)注。

[關(guān)鍵詞] 無包裝;糕點(diǎn);菌落總數(shù);食品安全

[中圖分類號] R117 [文獻(xiàn)標(biāo)識碼] A [文章編號] 1672-5654（2020）03（a）-0152-05

[Abstract] Objective To obtain the growth of the total number of colonies in unpackaged pastries through experiments. Methods 5 sampling points were selected for large supermarkets， small and medium supermarkets， and street stalls. Each sampling point collected three unpackaged cakes， according to the conditions of normal temperature （25-30℃） and refrigerated （2-8℃） save. The total number of colonies on the 1st， 3rd， 5th， and 7th days of the sampling was measured. Results The samples were detected during storage; the initial qualified rate of the total number of colonies was 93.33%， and the qualified rates of the total number of colonies were 88.89% and 86.67% after 7 d of refrigerated storage and room temperature， respectively. Samples collected at large commercial supermarkets did not fail. The samples collected in small and medium supermarkets and street stalls were unqualified; the 45 samples collected this time， the maximum growth of the total number of colonies was 104.417 CFU/g under normal temperature conditions; the maximum growth under refrigeration amount was 102.494 CFU/g. Conclusion During the sales process， measures should be taken to improve the quality of hygiene and prevent cross-contamination. Consumers should also pay attention to the purchasing environment and storage conditions; unpackaged pastries are susceptible to environmental factors and appear unqualified， and more attention needs to be paid to food supervision.

[Key words] Unpackaged; Pastries; Total colonies; Food safety

食品質(zhì)量一直是人們關(guān)注的重點(diǎn)，也是我國社會發(fā)展的重要因素，糕點(diǎn)類食品作為現(xiàn)代重要的食品之一，其質(zhì)量更是受到廣泛的關(guān)注[1]。

糕點(diǎn)是以谷類、豆類、薯類、油脂、糖、蛋等的一種或幾種為主要原料，添加或不添加其他原料，經(jīng)調(diào)制、成型、熟制等工序制成的食品，以及熟制前或熟制后在產(chǎn)品表面或熟制后內(nèi)部添加奶油、蛋白、可可、果醬等食品[2]。這些產(chǎn)品含有較高的水分，雖然加工過程有殺菌的作用，但是仍然不徹底，因此在包裝、儲運(yùn)和保存過程中，殘留的和外界感染的微生物在適宜的溫濕度等條件下會繼續(xù)生長、繁殖，致使食品變質(zhì)，不僅影響風(fēng)味、質(zhì)感，而且會分泌毒素導(dǎo)致食物中毒[3]。……