進口與國產沙拉醬中微生物及防腐劑之調查

MICROBIAL AND PRESERVATIVE SURVEY ON IMPORTED AND DOMESTIC SALAD DRESSINGS

本計畫於七十五年七月至七十六年六月間自台北市、高雄市及台灣省各地區抽驗160件進口與國產沙拉醬，在160件沙拉醬中有101件為生菌陰性，關於葡萄球菌方面，66件進口沙拉醬中有1件檢出，國產沙拉醬94件中有3 件檢出；於大腸桿菌屬細菌、金黃色葡萄球菌、沙門氏菌之檢驗結果進口與國產沙拉醬皆為陰性。在防腐劑方面進口沙拉醬66件中檢出10件，國產沙拉醬94件中檢出34件。取75件沙拉醬進行測定pH，其結果在3.0-4.5之間，只有少數微生物能存活。取20件沙拉醬進行水活性之測驗，其結果在0.84-0.92之間。從本計畫調查結果得知沙拉醬中添加防腐劑與否對其防止微生物污染的情形並無顯著的相關性。另以室溫及冰箱貯藏其生菌數之變化並無明顯之差異。

A total of 160 commercial salad dressing samples consisting of 94 domestic products and 66 imported products was obtained from reatilers and supermarkets in Taiwan area from July 1986 to June 1987, and was examined for microorganisms and reservatives. All specimens were not comtaminated with coliform bacteria, Staphylococcus aureus or Salmonella spp. 101 specimens showed zero total counts. Preservatives residue and Staphylococcus spp. were found in 44(27.5%) and 4(2.5%) of the specimens, respectively. No correlationship was found between preservative residues and total counts of the samples.