贵州省牛肉干微生物污染状况调查

[目的]了解贵州省牛肉干微生物污染状况,为监督和保障其食用安全性提供参考依据。[方法]采集产自贵州省的袋装、散装牛肉干共146份,按GB/T4789-2003对样品进行微生物检测分析。[结果]袋装、散装样品合格率分別为89.00%和58.70%,1份散装样品检出奇异变形杆菌;原味、五香味、麻辣味牛肉干的菌落总数的几何均数（cfu/g）分别为263、1023、4006;6份样品检出酵母菌,67份样品检出霉菌。[结论]袋装牛肉干卫生状况良好,散装牛肉干微生物污染严重;调味牛肉干的菌落总数明显高于原味牛肉干;牛肉干中霉菌污染率高,建议国标中增加霉菌、酵母菌卫生限量标准。

INVESTIGATION ON MICROORGANISM CONTAMINATION OF BEEF JERKY MADE IN GUIZHOU PROVINCE

[Objective]To investigate the situation of microorganism contamination of beef jerky made in Guizhou province,in order to provide the reference basis for supervising and guaranteeing food safety of beef jerky.[Methods]146 beef jerky samples (packaged beef jerky and bulk beef jerky) made in Guizhou were collected and examined for microorganisms based on the criteria of GB/T4789-2003.[Results]The qualified rates of packaged beef jerky and bulk beef jerky were 89.00% and 58.70% respectively.One bulk sample was contaminated by Proteus mirabilis.There were significant differences in the geometric mean(cfu/g) of the number of aerobic bacteria among the beef jerky with original flavor(263),five spices flavor(1023),and peppery flavor(4006). 6 samples were contaminated by yeast,and 67 samples were contaminated by mycete.[Conclusion]The hygienic quality of the packaged products is better than the bulk ones.The level of total colony unit of aerobic bacteria of the spice flavored beef jerky is higher than that of the original-flavor. Beef jerky are seriously contaminated by mycete.The National Sanitary Standard of mycete and yeast in beef jerky should be set.