引言 有关熟食的細菌学檢查报告,文献中尚屬少見。一股人認为在熟的食品中不致再有活菌存在,以致未予重視,而僅注意一些冷飲、生食及罐头食品之类。誠然,熟食是比較可靠,但熟食种类很多,加热方式各有不同,其加热时間之長短亦复不一,卽使同一种食品,其加热时間甚不一致。此外,食品之大小、外皮之厚薄亦很懸殊。因此不能不使人想到那些加热时間很短或休積較大之熟食中,仍可能有一些抵抗力較大之非芽胞細菌存在,尤其是那种包有餡子的食品;因为餡子 Introduction The report on the bacteriological examination of cooked food is still rare in the literature. One person thinks that no more live bacteria will be found in the cooked food, so that no attention has been paid to it, but only some cold drinks, raw foods and canned foods. Admittedly, cooked food is more reliable, but many types of cooked food, different heating methods, the length of the heating time is also different, 卽 so that the same food, the heating time is inconsistent. In addition, the size of food, skin thickness is also very poor. Therefore, one can not but think of those short-heating or break-in cooked food, there may still be some non-spore bacteria more resistant to the presence of bacteria, especially those with stuffed foods; because the filling