作者于1988～1990年共检验了3027份乳酪样品。1988年和1989年的细菌学检验参照食品药物管理局(FDA)1986年的方法,于乳酪表面取样25 g,匀化后加于225 ml增菌肉汤胰蛋白胨大豆肉汤(Oxoid)。该肉汤中含酵母浸膏(6 g/L,Merck)、萘啶酸(40 mg/L,Sigma)、吖啶黄素(15 mg/L,Sigma)和环己酰亚胺(50mg/L,Sigma)。于30℃培养24小时后,同时进行稀释增菌培养(以1:100的比例稀释)。未稀释的增菌培养物分别于增菌培养 A total of 3027 cheese samples were examined by the author from 1988 to 1990. Bacteriological tests in 1988 and 1989 were made according to the Food and Drug Administration’s (1986) method of sampling 25 grams of cheese on the cheese surface and homogenized to add 225 ml of the broth to the Oxoid broth. The broth contains yeast extract (6 g / L, Merck), nalidixic acid (40 mg / L, Sigma), acriflavine (15 mg / L, Sigma) and cycloheximide (50 mg / L, Sigma). After incubation at 30 ° C for 24 hours, simultaneous dilution-enrichment culture (diluted 1: 100) was performed. Undiluted enrichment cultures were separately grown in enrichment