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嗜盐菌污染凉拌菜致食物中毒较常见。为探索简便有效的预防方法,根据食醋消毒空气防治流感等的经验,我们进行食醋对嗜盐菌的杀灭效果试验。菌株:系从一起因食凉拌黄瓜中毒的病人粪便中分离所得。按上海市卫生防疫站《卫生防疫检验》92—97页方法鉴定,本菌不发酵蔗糖,V—P反应阴性,定为亚群Ⅰ。食醋系由市场购得(浙江省岱山县酒酱厂出品),总酸度相当0.6N。一、方法 1.不同浓度食醋对嗜盐菌的杀灭效果试验:无
Halophilic contamination of salad dressing is more common in food poisoning. In order to explore a simple and effective prevention method, according to the experience of vinegar disinfection air control flu, we carry out the killing effect of vinegar on halophilic bacteria. Strain: It is derived from the excrement of a patient who has been poisoned by food-boring cucumber. According to the Shanghai Health and Epidemic Prevention Station “Health and Epidemic Prevention” 92-97 page identification method, the bacteria do not ferment sucrose, V-P negative, as subgroup Ⅰ. Vinegar purchased from the market (Zhejiang Daishan County wine sauce factory production), the total acidity of 0.6N. First, the method 1. Different concentrations of vinegar on the killing effect of halophilic bacteria test: None