柑普茶的微生物安全性研究
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摘要
为调查了解柑普茶主要致病微生物种类、含量,采用3种不同制作方式制得的柑普茶为材料,参考普洱茶的国家标准检测方法,检测了柑普茶中大肠菌群、沙门氏菌以及金黄色葡萄球菌。结果表明,3种柑普茶中均为未检出金黄色葡萄球菌,在两个家庭自制样品中分别检出大肠菌群和沙门氏菌。研究结果显示,本试验所选用的家庭自制柑普茶中存在致病微生物,应规范柑普茶的制作方法,增加灭菌步骤,并储存于干燥阴凉环境,以保证柑普茶的良好品质。
In order to investigate Peel Pu'er tea main pathogenic microorganisms. The content of 3 kinds of different production methods of Peel Pu'er tea as materials,with reference to the national standard detection method of Pu'er tea,coliform bacteria,Salmonella and Staphylococcus aureus were detected in Peel Pu'er tea.The results showed that the three Peel Pu'er tea were not detected of Staphylococcus aureus,but two homemade samples were detected of coliform bacteria and Salmonella. Research results showed that,the used homemade Peel Pu'er tea in the presence of pathogenic microorganisms,should be standardized Peel Pu'er tea preparation method,increased the sterilization process,and stored in a cool and dry environment,to ensure the good quality of Peel Pu'er tea.
In order to investigate Peel Pu'er tea main pathogenic microorganisms. The content of 3 kinds of different production methods of Peel Pu'er tea as materials,with reference to the national standard detection method of Pu'er tea,coliform bacteria,Salmonella and Staphylococcus aureus were detected in Peel Pu'er tea.The results showed that the three Peel Pu'er tea were not detected of Staphylococcus aureus,but two homemade samples were detected of coliform bacteria and Salmonella. Research results showed that,the used homemade Peel Pu'er tea in the presence of pathogenic microorganisms,should be standardized Peel Pu'er tea preparation method,increased the sterilization process,and stored in a cool and dry environment,to ensure the good quality of Peel Pu'er tea.
引文
[1]王白娟,蒋明忠,刘旭川,等.云南普洱茶中有害菌的检测探究[J].云南农业大学学报,2010,25(3):447-450
[2]安瑜,李炜,侯彩云.普洱茶饮用安全性研究[J].食品科技,2009,34(4):269-271
[3]中华人民共和国卫生部.GB/T 4789.3-2003食品卫生微生物学检验大肠菌群测定[S].北京:中国标准出版社,2003:8
[4]中华人民共和国卫生部.GB 4789.4-2010食品安全国家标准食品微生物学检验沙门氏菌检验[S].北京:中国标准出版社,2010:3
[5]中华人民共和国卫生部.GB 4789.10-2010食品安全国家标准食品微生物检验金黄色葡萄球菌检验[S].北京:中国标准出版社,2010:3
[6]陈文品,许玫.普洱茶卫生与安全控制及相关研究现状[J].食品安全质量检测学报,2013,4(5):1373-1378
[7]刘勤晋,周才琼,许鸿亮,等.普洱茶的渥堆作用[J].茶叶科学,1986,6(2):55-56
[8]陆松侯,施兆鹏.茶叶审评与检验[M].第三版.北京:中国农业出版社,2001
[2]安瑜,李炜,侯彩云.普洱茶饮用安全性研究[J].食品科技,2009,34(4):269-271
[3]中华人民共和国卫生部.GB/T 4789.3-2003食品卫生微生物学检验大肠菌群测定[S].北京:中国标准出版社,2003:8
[4]中华人民共和国卫生部.GB 4789.4-2010食品安全国家标准食品微生物学检验沙门氏菌检验[S].北京:中国标准出版社,2010:3
[5]中华人民共和国卫生部.GB 4789.10-2010食品安全国家标准食品微生物检验金黄色葡萄球菌检验[S].北京:中国标准出版社,2010:3
[6]陈文品,许玫.普洱茶卫生与安全控制及相关研究现状[J].食品安全质量检测学报,2013,4(5):1373-1378
[7]刘勤晋,周才琼,许鸿亮,等.普洱茶的渥堆作用[J].茶叶科学,1986,6(2):55-56
[8]陆松侯,施兆鹏.茶叶审评与检验[M].第三版.北京:中国农业出版社,2001