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1、 4 1 J_ Vol. 4 No. 1 2013M 2 Journal of Food Safety and Quality Feb. , 2013 基金项目 : vn (B12253) Fund: Supported by the Foundation of Yangzhou University (B12253) *通讯作者 : 6 , q , 1Z_J3 。 E-mail: *Corresponding author: JIANG Yun-Sheng, Professor, Tourism and Cuisine College of Yangzhou University, No.
2、196, Huayang West Road, Hanjiang District, Jiangsu 225127, China. E-mail: d)se 陈 颖 , 蒋云升*, 吴海峰 (vj! , 225127) 摘 要 : 目的 dJTV33Mfb 方法 kEd$Z , , 4$ZZT3)Mf , 2M , Eb 结果 d$Z)9+( 2.1103 cfu/g, 74.1%1( , 10.0%1IN , 4.9%1S , 73=sY 7.7% 2.7%bYV) , 9F 3ZZh)qVr 71.4%, V 3 d 5 db结论 JBITb 关键词 : d ; )9 ; Z ; ; J
3、 Analysis and control of bacterial flora in African style salad CHEN Ying, JIANG Yun-Sheng*, WU Hai-Feng (Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China) ABSTRACT: Objective To investigate the changes of microorganism and sanitation of African style salad during processing
4、and refrigerating. Methods The basic formulation of African style salad was made, the process was processed, the changes of microorganism of this salad made in basic and new formulation were analyzed, so as to decide the shelf life. Results The total bacteria colonies of African style salad made in
5、basic formulation were 2.1103cfu/g, including 74.1% from cucumbers, 10.0% from tomatoes, 4.9% from onions, 7.7% from Chinese leaves, and 2.7% from eggs, respectively. The sterilization rate of African style salad made in new formulation was 71.4% and the shelf life increased from 3 d to 5 d by blanc
6、hing raw materials and increasing the dosage of white vinegar of 2 times volume. Conclusion It has great significance to the food safety management for catering industry. KEY WORDS: African style salad; total bacteria counts; new formula; shelf; food safety 1 引 言 (salad) “ ”a“p ”, x3JTvB!ZTb , a/aTa
7、SZ+1bJ67a 4a7gaH7+2bJ , -S_6aLOaTy #Oa 4eOT+F3b W 90 My3?v) O157H7?$ , $ 1 , : d)se 263 3h , Er4bS 2010MyJk?f)h , bSeS%)rmb %)M , P , $Z%) 2.1103cfu/g, 74.1%1( , 1IN 10.0%, 1S 4.9%, 73=sY 7.7% 2.7%, 1(l1b $Z%)L 2.1103 cfu/g, VZZA)Tb 3.2 非洲风味色拉细菌数的控制与新配方的构建 )dh)rTnV 3b V 3A , F 3FZ)h)q 71.4%, rTKzbM1
8、ZP7KD)rT , y78Inga+ahnVs#)rT , d$Z$ , (m! 10 min, P 3Z ( 30.0 g), Z (V 3)b PZre)rT , ZTHW 10 minb?ZHF , J-KF , E3Tb 表 2 基础配方非洲风味色拉细菌数测定结果 Table 2 Results of bacteria in African style salad made in basic formulation TV THW (min) %) (cfu/g) ( ! , M 7 1.2104IN ! , M 5 3.2103S ! , M 5 1.31033= ! , M 4 3
9、.7103 ! , M 6 2.4103$Z | , 15 2.1103 1 , : d)se 265 表 3 不同处理对非洲风味色拉的减菌效果 Table 3 Effects of bacteria reduction of African style salad with different pretreatments JZ (g) %) (cfu/g) h)q (%) 10 7.5103- 20 7.01036.7 30 2.010371.4 40 1.310 35.0 50 7.510242.3 3.3 非洲风味色拉冷藏过程中微生物菌群与卫生质量的变化 3.3.1 非洲风味色拉冷藏过程中微生物菌群的变化 3.3.1.1 非洲风味色拉冷藏过程中假单胞菌数的变化 VL)Mm 1 Ub m 1 dVL)M Fig. 1 The changes of Pseudomonas of African style salad during the refrigeration process m 1A , 4 6 d, -?$ZZL)Mv , ?$ZL)9Fy , V$ZZ , E/L)3bZdVS, L)1$Z , 6 , 9 , 6 d rKv ,
