甜饀食品中生菌數、大腸桿菌群、大腸桿菌、仙人掌桿菌及其物性之研究   全文下載

Survey of the Aerobic Viable Cell Count, Coliform, Escherichia coli, Bacillus cereus, and Physical Properties of the Sweet Dumpling Food in Taiwan

取樣市售甜?食品，外覆以麵粉類者102件，和外覆以米類者52件，合計154件檢品。調查其中之生菌數，大腸桿菌群，大腸桿菌，仙人掌桿菌及其他長桿菌屬細菌之分佈，與該等產品之酸鹼值、水活性和總糖度等物性。麵粉類和米類甜?食品中之生菌數與大腸桿菌群的檢出率，在產品種類間呈現顯著差異。麵粉類甜?食品中大腸桿菌檢出率為9.80%，在米類甜?食品中大腸桿菌檢出率為11.53%。僅在麵粉類甜?食品中檢出仙人掌桿菌，其檢出率為2.94%。檢出二株在國外新近歸類為食品中毒菌的 B. subtilis （米類製品三件，麵粉類製品一件），及 B. pumilus （米類製品一件）。另在米類製品中檢出一株 B. laterosporus 及一株高溫耐受菌 B. stearothermophilus；在麵粉類製品分離出一株 B. sphaericus。不論麵粉類或米類甜?食品，其酸鹼值均介於4.9 - 7.2之間；而總糖度則多數介於35 - 40° Brix之間；水活性多數介於0.60 - 0.89之間。本試驗獲致結論如下，不同的調理製作方式，對甜?食品之生菌數及大腸桿菌群之檢出率有影響；但是產品有無包裝，及水活性、pH值、及總糖度等物性，則對大腸桿菌群、大腸桿菌、及仙人掌桿菌等微生物之檢出率無顯著相關。

A total of 154 samples of sweet dumpling food(SDF), including 102 samples of the flourpacked SDF and 52 samples of the rice-packed SDF, were bought from the conventional markets, supermarkets, confectioneries, and temples throughout Taiwan. The microbiological quality was assessed by the assay of aerobic viable cell count, coliform, Escherichia coli, Bacillus cereus, and related pathogens. The physical properties including pH value, water activity(Aw), and Brix of SDF were also tested. A comparison of the flour-packed SDF with the rice-packed SDF showed significant differences in the detection of aerobic viable cell count and coliform. Incidence of E. coli was 9.80% in the flour-packed SDF and 11.53% in the rice-packed SDF. B. cereus was identified exclusively in the flour-packed SDF. Two strains of newly ascribed food poisons pathogens, B. subtilis and B. pumilus, were isolated. Among them, B. subtilis was detected in three samples of the rice-packed SDF and in one of the flour-packed SDF, while B. pumilus was found exclusively in the flour-packed SDF. One of the thermal resistant strains B. stearothermophilus and another strain of B. laterosporus were isolated from the rice-packed SDF, whereas B. sphaericus were identified in the flour-packed SDF. Most of the SDF were examined with physical properties of pH ranged from 4.9 to 7.2, Aw 0.60- 0.89, and Brix 35 - 40°. The variation in methods for preparation of filled sweet dumpling, precooked(i.e. the flour-packed SDF) and postcooked(i.e. the rice-packed SDF) food, influenced the incidence of aerobic viable cell count and coliform. However, the incidence of coliform, E. coli, and Bacillus cereus were not affected by wraping or by the physical properties of the SDF products.