中部地區進口冷凍牛肉生菌數、大腸桿菌、沙門氏桿菌之調查

SURVEY ON TOTAL PLATE COUNT,E.COLI, SALMONELLA IN IMPORT FROZEN BEEF IN CENTRAL TAIWAN

由於進口牛肉味美價廉，近年來台灣食用者日愈普遍，一般市售進口牛肉以澳洲進口為最多，美國、紐西蘭則較少，牛肉因含豐富蛋白質，且於宰殺、清洗過程中易受大腸桿菌、沙門氏桿菌污染，萬一運輸或貯放溫度不當，其生菌數會迅速增加，若烹調時沒有充分加熱殺菌，就可能引起食品中毒。目前國際食品微生物規格標準（The International Commission on Microbiological Specification for Foods簡稱ICMSF）訂定之趨向允許少量大腸桿菌群存在，其原因基於微生物污染不均勻及檢查方法因人而異所造成差異上的考慮，建議對危害性較少之微生物，如大腸桿菌群、大腸桿菌等，可予一定菌量容許範圍放寬合格判定之標準，保證有某一程度合格之或然率。

A hundred samples of import frozen beef were purchased from supermarket, conventional market and wholesaler in Central Taiwan from September 1989 to May 1990. The present study total plate count, E. coli and Salmonella in samples were examined. The detection rate failed to meet the hygienic standard was 20.0%; among which total plate count was 6.0%, E. coli was 15.0%, however salmonella was not detected. The detection rate of conventional market was 24.4%, supermarket was 17.8%, whole-saler was 10.0%. There was no significant difference with the type of markets.