Bacillus cereus, B. licheniformis與B. subtilis在醃漬食品中的分佈

Distribution of Bacillus cereus, B. licheniformis and B. subtilis in Marketed Pickles

林旭陽(Hsu-Yang Lin) ； 朱淑儀(Su-Yi Chu) ； 方紹威(Shao-Wei Fang) ； 施養志(Daniel Yang-Chih Shih)

《藥物食品分析》 1卷4期 (1993/12) Pp. 395-398

摘要

自民國79年10月至80年6月間，在台北縣市各超級市場、傳統市場及食品商店等，抽購醃漬食品120件（包括30件葉菜類製品，38件根莖類製品，39件瓜果類製品，13件黃豆製品），進行Bacillus cereus病原茵、B. subtilis及B. licheniformis機會性病原茵檢驗，計有47件檢體被檢出至少含有B. cereus、B. subtilis及B. licheniformis等三株細菌之一，其中葉菜類製品之檢出率為30.0%，根莖類為31.6%，瓜果類為48.7%，黃豆製品為53.8%；以細茵的種頻而言，則以B. subtilis之檢出率最高，共計26件(21.7%)。

並列摘要

From Oct. 1990 to Jun. 1991, 120 samples of pickles(including 30 leaf vegetables, 38 earth vegetables, 39 fruit vegetables and 13 soybean products) were purchased from supermarkets, traditional markets and food retail stores in Taipei area and examined for the presence of Bacillus cereus (pathogen), B. subtilis and B. licheniformis (opportunistic pathogen). A total of 47 samples contained at least one of the three Bacillus species. Bacillus spp. was detected in 30.0% of leaf vegetables, 31.6% of earth vegetables, 48.7% of fruit vegetable and 53.8% of soybean products. The detection rate B. subtilis was 21.7%, which was the highest one among the three Bacillus species.

並列關鍵字

Pickles ； Pathogen ； Bacillus spp.