冰激凌中阪崎肠杆菌的检测

Detection of Enterobacter sakazakii in ice cream

中文关键词:  阪崎肠杆菌  冰激凌  生物学特征

英文关键词:Enterobacter sakazaii  ice cream  biological characteristics

中文摘要:

      目的 对市售冰激凌中的阪崎肠杆菌进行抽样检测。方法 按照《食品安全国家标准 食品微生物学检验 (GB 4789.40- 2010)》进行检验。结果 从冰激凌中检出阪崎肠杆菌,经过染色和生化试验, 在29份样品中有3份样品分离出阪崎肠杆菌,检出率为10.34%。结论 市售冰激凌样品中存在一定比例的阪崎肠杆菌,有较大的安全隐患。质检系统应加强对市售的冰激凌的卫生预防与控制。

英文摘要:

      Objective To detect the Enterobacter sakazakii in ice cream products. Methods Samples were detected according to the National Standards for Food Safety: Microbiology Examination for Foods, GB4789.40-2010. Results Enterobacter sakazakii was detected from the samples of ice cream. By stain and biological identification, Enterobacter sakazakii strains were isolated from 3 of 29 ice cream samples, with the positive ratio of 10.34%. Conclusion Enterobacter sakazakii pollution exists not only in milk powder but also in its related foods．It is necessary to strengthen hygienic precaution and control of the ice cream products.