景迈山虫茶菌相及卫生微生物指标的检测分析

目的评价景迈山虫茶的食用安全性。方法根据《食品卫生微生物学检验》的办法,对景迈山虫茶的菌落总数、大肠菌群、霉菌、致病菌(志贺氏菌、沙门氏菌、金黄色葡萄球菌、溶血性链球菌)等卫生微生物指标进行检测。结果虫茶中的菌落总数为3.30 CFU/g,大肠杆菌数为24.1 MNP/100 g,霉菌数为3.50 CFU/g,致病菌均未检出。全微生物分离纯化出55个菌株,其中真菌30株,细菌25株,未发现有害菌株。景迈山虫茶各项卫生微生物指标均符合GB/T 4789.2-2010等标准。结论景迈山虫茶作为一类新资源食品,在卫生微生物学方面是安全的。

Detection and analysis of bacterial phase and hygienic microbiological indexes of Jingmai Mountain worm tea

Objective To evaluate the safety of Jingmai Mountain worm tea. Methods According to the method of Food hygiene microbiological test, the health microbiological indicators of Jingmai Mountain worm tea were detected including aerobie bacterial count, coliform bacteria, mold, pathogenic bacteria (Shigella, Salmonella, Staphylococcus aureus, and hemolytic streptococcus). Results The aerobie bacterial count in Jingmai Mountain worm tea was 3.30 CFU/g, the number of coliform bacteria was 24.1 MNP/ 100 g, the number of mold was 3.50 CFU/g, and the pathogenic bacteria were not detected. Total microbial separation isolated and purified 55 strains, including 30 strains of fungi and 25 strains of bacteria, and no harmful strains were found. All the hygienic microbial indexes of Jingmai Mountain worm tea conformed to GB/T 4789.2-2010. Conclusion As a kind of new resource food, Jingmai Mountain worm tea is safe in the field of hygienic microbiology.