Liquid and vapor-phase vinegar reduces Klebsiella pneumoniae on fresh coriander

Samples of fresh coriander were sourced from several markets in the Ladkrabang and Minburi areas of Bangkok, Thailand. These were examined in the laboratory for fecal coliform contamination. The bacterium Klebsiella pneumoniae was the predominant contaminant in 48.5–84.0% of the 30 samples tested. Inhibition of surface contaminations of K. pneumoniae by vinegar was measured in vitro for either liquid- or vapor-phase exposures. For liquid-phase exposure, levels above 2.4% (v/v) acetic acid (AA) completely inhibited K. pneumoniae. After 50 min of vapor-phase exposure, 8% AA completely inhibited K. pneumoniae spread on Mueller Hilton agar (4.10 ± 0.04 log CFU/ml, 30 ± 2 °C, 80 ± 2% RH). Reduction of K. pneumoniae contamination on fresh coriander leaves using vinegar vapor was also examined. The effectiveness of inhibition was related to the level of K. pneumoniae inoculation, with vinegar vapor being shown to be an effective control agent for surface contaminations on fresh coriander so reducing the potential health risks to consumers.     

如何解决食醋生产许可证现场核查中存在的问题

为了使食醋生产企业走上规范、健康的发展道路,通过在食醋生产许可证的审查过程中,对质量管理、生产资源控制和检测力度等方面存在的问题及产生的不合格项进行了探讨,同时针对其不足之处提出改进意见.     

食醋中勾兑工业合成醋酸的调查分析

目的了解杭州地区市售食醋勾兑醋酸的现状,为今后质量监督执法和评价提供科学依据。方法对杭州地区流通领域的食醋进行了抽样检测分析,采用相关强制性国家标准进行判定。结果本次对杭州地区流通领域的61个食醋样品进行了勾兑合成醋酸检测分析,其中酿造食醋51个样品,配制食醋10个样品,根据GB1903—2008《食品添加剂冰乙酸(冰醋酸)》标准酿造醋酸比率(天然度)%≥95%判定,酿造食醋合格率为96.08%,配制食醋合格率为70.00%,配制食醋的掺假现象比酿造食醋严重。结论今后应进一步加强食醋勾兑合成醋酸的风险监测力度,确保食醋质量安全。     

Comparison of Rheological Behaviour of Salad Sauces

Seventeen commercial salad sauces, made by different manufacturers, were studied to examine their rheological properties. Rheological studies include determination of the following: (a) flow curves with a controlled shear rate or shear stress, and (b) curves showing the time and temperature dependence of apparent viscosity. Apparent viscosity was correlated using the power-law model. The flow behaviour index, n, and the consistency index, K, were calculated and their variation with the temperature (between 20 and 40°C) was studied. Their values varied between 0.19 and 0.51, for n, and between 2.39 and 60.5, for K.     

食醋的美容保健功效研究进展

概述共轭亚油酸(CLA)的生理功能,及提高其在乳制品中CLA的途径,如选育高产CLA的动物品种、研发新饲料、控制和改进加工条件等.     

DMF在酱油,食醋中的防腐效果研究

将一种新型防腐剂DMF添加到酱油、食醋中,对引起酱油、食醋白花变质的酵母菌群和格兰氏阴性菌群有明显的抑制作用,可以延长酱油、食醋的存放时间而不影响其口感、颜色、体态、香味与成份。证明酱油添加0．010%DMF、食醋添加0．012%DMF,在北方夏季敞开条件下,可以存放1月之久,不白花变质。     

论传统镇江香醋的八大工艺特色

对国家非物质文化遗产"镇江恒顺香醋酿制技艺"的传统工艺特色进行了系统总结,归纳为八个方面:(1)得天独厚的地理环境和气候;(2)清纯甘甜的水质资源;(3)优质糯米为酿造主体;(4)香醋大曲为糖化发酵剂;(5)科学选育的醋酸菌种;(6)传统独特的固态分层发酵工艺;(7)别具一格的炒米色工艺;(8)"阳光下"的后熟与陈酿工艺。     

走专业化品牌化国际化发展之路

为了进一步做强做优恒顺企业、提高“恒顺香醋“的知名度,该文介绍了恒顺实施国际化战略,促进企业做强做优;积极推进国际品牌建设,提升国际影响;积极强化质量管理,提高质量管理水平;积极参与国际文化交流,提升城市形象等一系列举措.     

高效液相色谱法测定食醋中的苯甲酸和山梨酸

研究了一种用蒸馏法提取,高效液相色谱法测定食醋中苯甲酸和山梨酸的方法。用蒸馏法提取食醋中的苯甲酸和山梨酸。收集蒸馏液直接进行液相色谱分析。使用的色谱柱为C柱,流动相为甲醇-乙腈-5mmol/L柠檬酸缓冲溶液(体积比为10:20:70),检测波长为230nm。苯甲酸和山梨酸标准溶液在0.25mg/L～100mg/L内线性良好,其线性相关系数分别为0.9999和0.9998,加标回收率为91.0%～95.2%,测量结果的相对标准偏差为2.46%～3.45%。该方法用于测定食醋样品中的苯甲酸、山梨酸,检测下限均为0.5mg/L。