摘要
目的:为了解延长初发酵培养时间对各类样品大肠菌群检测结果的影响。方法:依据国标法检测大肠菌群数,将初发酵培养18～24 h未产酸产气的阴性管样品继续培养至36～48 h,对7类358份样品进行大肠菌群数的检测。结果:延长初发酵培养时间至36～48 h,另有68份迟缓发酵样品检出大肠菌群,大肠菌群检出率平均提高了19.0%,各类样品大肠菌群检出率分别提高了:酱卤肉9.8%、冷菜24.4%、果汁饮料40.7%、含奶冰冻饮品21.2%、食用冰块17.1%、桶装纯净水13.2%和表面涂抹样品6.4%。比较各类样品在18～24 h和36～48 h大肠菌群数的不合格率,果汁饮料有比较显著的差异(χ2=7.0,P<0.01)。结论:延长初发酵培养时间可不同程度提高样品的大肠菌群检出率,为某些样品大肠菌群测定的国标修订提供了实验依据。
Objective： To know the effect resuted from prolonging of primany fermentation time on coliform bacteria among dif- ferent categories of samples. Methods ：The time of primany fermentation of the negtive fermentation tube which is neither aicd nor gas was prolonged from 18 -24 h which. Is stipulated by nation criterion detection of coliform bacteria to 36 ~48 h, and 358 sam- ples of 7 categories were investigated. Results ： The concentration of total coliforms was increased in 68 samples. The positive rate of total coliforms increased by an average of 19%. The positive rate of 7 categories of samples was pork cooked in soy sauce （9. 8% ） ,cooling vegetables （24. 4% ） ,fruit juice （40. 7% ） ,ice beverage of cream （21.2%） ,edible ice （ 17. 1% ） ,pure warte （13.2%） ,and environmental samples （6. 4% ）, respectively. Comparing positive rate of transnormal standard of total coliforms during 18 -24h with one during 36 -48 h, the difference in fruit juice had statistical significance （P 〈 0.01 ）. Conclusion： Pro- longing the primany fermentation time may increase detectable rate of coliform bacterial members by different extent and it could provide the modification basis for national criterion method of detection.
出处
《中国卫生检验杂志》
CAS
2009年第1期129-130,共2页
Chinese Journal of Health Laboratory Technology
关键词
初发酵培养时间
大肠菌群
检测
Primany fermentation time
Coliform bacteria
Detection
