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1 4 1 Vol. 4 No Journal of Food Safety and Quality Feb., 2013 陈颖, 蒋云升 *, 吴海峰 (, ) 摘要 : 目的 方法,,,, 结果 cfu/g, 74.1%, 10.0%, 4.9%, 7.7% 2.7%, %, 3 d 5 d 结论 关键词 : ; ; ; ; Analysis and control of bacterial flora in African style salad CHEN Ying, JIANG Yun-Sheng *, WU Hai-Feng (Tourism and Cuisine College, Yangzhou University, Yangzhou , China) ABSTRACT: Objective To investigate the changes of microorganism and sanitation of African style salad during processing and refrigerating. Methods The basic formulation of African style salad was made, the process was processed, the changes of microorganism of this salad made in basic and new formulation were analyzed, so as to decide the shelf life. Results The total bacteria colonies of African style salad made in basic formulation were cfu/g, including 74.1% from cucumbers, 10.0% from tomatoes, 4.9% from onions, 7.7% from Chinese leaves, and 2.7% from eggs, respectively. The sterilization rate of African style salad made in new formulation was 71.4% and the shelf life increased from 3 d to 5 d by blanching raw materials and increasing the dosage of white vinegar of 2 times volume. Conclusion It has great significance to the food safety management for catering industry. KEY WORDS: African style salad; total bacteria counts; new formula; shelf; food safety 1 引言 (salad), [1] [2], [3] 90 O157 H7, 基金项目 : (B12253) Fund: Supported by the Foundation of Yangzhou University (B12253) * 通讯作者 :,, [email protected] *Corresponding author: JIANG Yun-Sheng, Professor, Tourism and Cuisine College of Yangzhou University, No. 196, Huayang West Road, Hanjiang District, Jiangsu , China. [email protected]

2 1, : 263, [4] 2010, [5], [6],,,,,,,,, [7],,,,,,,, HACCP [8] 2 材料与方法 2.1 实验材料 材料,, 药品与试剂 D-, ; NaCl NaOH I 2 KI MgSO 4 MnSO 4 CaCO 3 K 2 HPO 4, ;, [9] :, ; PSA, ; MRS, ; VRBGA, ; MSA : 仪器设备 XS-18 ( ); DT-200 ( ); phs-3c ph ( ); DFG30/HG101 ( ); HG303 ( ); LDZX-40B2 ( ); ( ); BCD- 195WIV ( ); HH-8 ( ); SW-CJ-1F ( ); ph ( ) 2.2 实验方法 非洲风味的色拉基础配方的拟定 [1], 非洲风味的色拉样品的制备,,, d=2 mm,,,,,,,, [11] 非洲风味色拉带菌量调查与来源分析 25 g, 1 10, 1 ml,, ml, ;, h,, [11],, [12] 表 1 非洲风味色拉的基础配方 Table 1 Basic formula of African style salad (g)

3 非洲风味色拉细菌数的控制与新配方的构建 10 min, ;, g, ;, 30 g,, [13] 非洲风味色拉冷藏过程中卫生质量的变化 25 g,, 4, 24 h,,, [14] 3 结果与分析 3.1 非洲风味色拉带菌量调查与来源分析 2 2,, cfu/g,, cfu/g, cfu/g,, cfu/g cfu/g,,,,,, ;,,,,,,,,,,,,,,,,,,,,, cfu/g, 74.1%, 10.0%, 4.9%, 7.7% 2.7%, cfu/g, 3.2 非洲风味色拉细菌数的控制与新配方的构建 3 3, %,,,, 10 min, 3 ( 30.0 g), ( 3), 10 min,, Table 2 表 2 基础配方非洲风味色拉细菌数测定结果 Results of bacteria in African style salad made in basic formulation (min) (cfu/g), , , , , ,

4 1, : 265 表 3 不同处理对非洲风味色拉的减菌效果 Table 3 Effects of bacteria reduction of African style salad with different pretreatments (g) (cfu/g) (%) ³ 非洲风味色拉冷藏过程中微生物菌群与卫生质量的变化 非洲风味色拉冷藏过程中微生物菌群的变化 非洲风味色拉冷藏过程中假单胞菌数的变化 1 2 Fig.2 The changes of Staphylococcus of African style salad,,, 37, 4,, 非洲风味色拉冷藏过程中肠杆菌数的变化 3 Fig. 1 1 The changes of Pseudomonas of African style salad 1, 4 6 d,,,,,,,, 6 d,,,, 非洲风味色拉冷藏过程中球菌数的变化, 2 2,,,, Fig. 3 3 The changes of enterobacter of African style salad 3,,,,,,, 1, 非洲风味色拉冷藏过程中乳酸菌数的变化 4

5 Fig. 4 The changes of Lactobacillus of African style salad 4,,,, 6 d,,,,, 非洲风味色拉冷藏过程中酵母菌数的变化 5,,,,,, 非洲风味色拉冷藏过程中感官品质的变化, 4 3 d,,,,,,, 4 2 d 3 d,, 50%, 4 讨论 4.1 非洲风味色拉细菌性危害的来源,,, 4.2 非洲风味色拉细菌性危害的控制 5 Fig. 5 The changes of Microzyme of African style salad 5,,, 2 d,,, 非洲风味色拉冷藏过程中细菌菌群变化分析,,,, 28,,,, [15], [16],,,,,,,

6 1, : 267,,,,,, [17] 4.3 非洲风味色拉食品安全标准的构建,, [18],,,,,,,, 5 结论, 3, 71.4%, 参考文献 [1],,. [M]. :, 199. Xie YY, Zhang DH, Hua J. Natural raw food therapy [M]. Shanghai: East China Normail University Press, [2]. [M]. :, He WH. Western cooking techniques [M]. Beijing: China Business Press, [3],,,. [J]., 2006, 6 (3): Zhu HM, Song MD, Lai WD, et al. Analysis of Staphylococcus aureus food poisoning [J]. China Trop Med, 2006, 6 (3): [4]. [J]., 1997, 18(11): 49. Jiang YS. Raw food cuisine of cucumber for health research [J]. Food Sci, 1997, 18(11): 49. [5]. [J]., 2004, (3): Guan XJ. Microbiological control of fresh-cut fruits and vegetables [J]. Xinjiang Chem, 2004(3): [6],. [J]., 2001, 10(4): Guo YQ, Li XL. Health survey for salad processing [J]. China Sanitary Eng, 2001, 10(4): [7],. [M]. :, 2010: 8 9. Wang ZJ, Jiang YS. Catering food safety [M]. Beijing: China Light Industry Press, 2010: 8 9. [8],,,. HACCP [J]., 2004, 30(3): Wang LB, Dai CF, Gu SH, et al. Application of HACCP in no the control of sauce salad microbial [J]. South China J Prev Med, 2004, 30(3): [9]. [M]. :, 2007: Jiang YS. Cooking microorganisms [M]. Beijing: China Light Industry Press, 2007: [10],,,. [J]., 2009, 31(10): 15 18, 22. Zhang WJ, Jiang YS, Dong J, et al. The analysis and quality control for cold fresh split products flora [J]. Chin Poultry, 2009, 31(10): 15 18, 22. [11]. [J]., 2009, (4): Zhu BD. How to make a salad [J]. Delicious Food, 2009, (4): [12] GB [S]. GB Microbiological examination of the national standard of the People's Republic of China Food Safety. Determination of the total number of colonies [S]. [13],. [J]., 1997, (3): Jiang YS, Chen J. Fan on health research [J]. 1997, (3): [14],,. [J]., 2007, 22(3): Zhang CY, Lu XQ, Teng H. The performance and effect of

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