宜蘭地區市售熟食肉品衛生指標菌之調查

本研究以市售六類熟食肉品為對象，調查在不同的販售環境下之生菌群、大腸桿菌群、黴菌及酵母菌含量，瞭解其衛生安全之狀況，並比較不同測定方法在檢測上的適用性。在生菌數方面，採樣食品菌量在10^4CFU/g至10^6CCFU/g之間。傳統測定方法與薄膜培養基測定法、螺旋接種法之相關係數分別為0.898、0.937，而薄膜培養基測定法和螺旋接種法間則為0.930。所有採樣肉品之大腸桿菌群含量都高於10MPN/g的規定，尤其以傳統市場的採樣品含量較高，顯示食品可能受到污染。在黴菌及酵母菌測定上，所有樣品黴菌及酵母菌含量均在10^3CFU/g以上，而傳統測定方法與薄膜培養基測定法兩者的相關係數為0.918。

關鍵字

熟食肉品；指標菌；生菌數；大腸菌群；黴菌；酵母菌

並列摘要

The study was to evaluate the microbiological qualities of the cooked-meats sold in supermarkets and traditional markets by using the sanitary indicator bacteria; three assaying methods including total plate count, coliform bacteria, and mold and yeast counts, were utilized and their suitability were also compared. The range of aerobic plate counts determined from the samples were 10^4~10^6 CFU/g. Total plate count methods used in this study included aerobic plate count method, petrifilm method, and spiral plate method. The correlation coefficients between each two methods, aerobic plate count and petrifilm count, aerobic plate count and spiral plate count, and petrifilm count and spiral plate count were 0.989, 0.937, and 0.930, respectively. According to the results, although the samples collected from traditional markets had higher coliform bacteria than which collected from supermarkets did, none of them met the sanitary standard (10 NPN/g). The mold and yeast counts of the sampled cooked-meats determined by both traditional method and petrifilm method were higher than 10^3 CFU/g; the correlation coefficient between these two methods was found to be 0.918.

並列關鍵字

cooked-meat ； indicator bacteria ； aerobic plate count ； coliform ； mold ； yeast

國際替代計量

宜蘭地區市售熟食肉品衛生指標菌之調查

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