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食品在生产、包装、储运、销售过程中,由于受到环境、设备以及其他卫生条件的影响,会不同程度地受到微生物的污染。为推测食品的安全性,我国把食品被有害微生物污染的状况作为评价食品卫生质量的指标(菌落总数、大肠菌群、致病菌),并规定了各类食品菌落总数的最高限量及部分食品的大肠菌群及致病菌的要求指标。随着食品行业对新技术、新方法的引入(如加工方法的改进、真空包装的采用、低温贮藏等),食品中微生物的种类发生了变化,致使食品中某些种类
Food in the production, packaging, storage and transportation, sales process, due to the environment, equipment and other health conditions, will be varying degrees of microbial contamination. In order to speculate on the safety of foodstuffs, the status of food contaminated by harmful microorganisms in our country is taken as an indicator to evaluate the quality of foodstuffs (the total number of colonies, coliform bacteria and pathogenic bacteria), and the maximum amount of all kinds of food colony and some foods Of coliform bacteria and pathogens required indicators. With the introduction of new technologies and new methods in the food industry (such as the improvement of processing methods, the adoption of vacuum packaging, low-temperature storage, etc.), the types of microorganisms in food have changed so that certain types of food