摘要
对鲜切蔬菜制品中总菌落数的测定方法进行了比较研究,总结出在制备鲜切蔬菜总菌数提取液时采用菜样研磨取样、可调移液器代替玻璃移液管对提取液进行倍比稀释,稀释液涂板法37℃恒温培养48h,可较为简便和准确地检出鲜切蔬菜产品携带微生物总菌数。
Various methods to test the total number of colonies in tire fresh-cut vegetables products are compared in the paper. One comparatively eonvenient and accurate method to test the total amount of microbial colonies in fresh-cut vegetables products are found. The vegetable samples are first ground. And the adjustable volume mechanical pipette instead of glass-made pipette is used when diluting the sample. Then a serial 5-fold dilation of tire sample is made and smeared on the plata euhure, which is incubated at 37℃ for48 h.
出处
《保鲜与加工》
CAS
2006年第6期42-44,共3页
Storage and Process
基金
上海市科技兴农重点攻关项目(沪农科攻字2004第10-1号)
关键词
鲜切蔬菜
菌落总数
食品安全
检验方法
fresh-cut vegetables
total number of microorganisms
food safety
testing methods
