论文部分内容阅读
1997年10月份我们对街头食品操作过程中常使用的食用油、食盐、酱油、味精、料酒、醋共6种调味品进行了卫生学调查。现报告如下1.资料和方法1·1 标本来源 从我市街头食品较集中的地方随机采集食用油等6种调味品200份,采集样品用统一方法,无菌操作盛放在无菌容器中,带回实验室检验。1·2 检验项目 食用油:酸价、过氧化值、羰基价;酱油:氨基酸态氮、食盐、总酸、铅、砷细菌总数、大肠菌群、肠道致病菌、醋:醋酸、铅、砷、细菌总数、大肠菌群、肠道致病菌;味精:酸钠、铅、砷;食盐:氯化钠、铅、砷、碘;料酒:细菌总数,大肠菌群。实验室操作方法均按GB—1996有关规定进行。
In October 1997, we conducted a hygiene survey of 6 kinds of condiments commonly used in street food operations including cooking oil, salt, soy sauce, MSG, cooking wine and vinegar. Now report as follows 1. Materials and methods 1.1 source of samples from the city where the concentration of street foods more than 200 randomly collected six kinds of condiments, such as cooking oil, the collected samples with a uniform method, aseptic containers placed in aseptic containers , Back to the laboratory test. 1.2 Test items Edible oil: acid value, peroxide value, carbonyl value; Soy sauce: amino acid nitrogen, salt, total acid, lead, arsenic bacteria total coliforms, intestinal bacteria, vinegar: acetic acid, lead , Arsenic, the total number of bacteria, coliform bacteria, intestinal pathogens; MSG: sodium, lead, arsenic; salt: sodium chloride, lead, arsenic, iodine; cooking wine: total bacteria, coliform bacteria. Laboratory methods are GB-1996 relevant regulations.