通过均质器和搅拌器对天然污染食品中细菌计数的比较。
Comparison of bacterial counts obtained from naturally contaminated foods by means of Stomacher and blender.
作者信息
Purvis U, Sharpe A N, Bergener D M, Lachapelle G, Milling M, Spiring F
出版信息
Can J Microbiol. 1987 Jan;33(1):52-6. doi: 10.1139/m87-009.
Four Regional Health Protection Branch laboratories each compared aerobic colony counts obtained after "stomaching" and blending, for a minimum of 10 samples in each of the seven food groups: dry pastas; chocolate and cocoa powders; frozen entrees (macaroni and cheese, chow mein, chop suey, fried rice, seafood casseroles, and Salisbury steak); nonfat dry milk; shrimp and crabmeats; spices; and breakfast sausages. Overall, counts obtained after using the Stomacher were equivalent to or higher than counts obtained after using the blender in 73% of the comparisons (alpha = 0.05). Where differences existed, counts obtained after using the Stomacher tended to be higher than counts obtained after using the blender from milk powder and lower from sausage. Aerobic colony counts from these foods are not unacceptably biased when obtained by Stomacher.
四个地区卫生防护处实验室分别比较了在“均质化”和搅拌后获得的需氧菌落计数，针对七个食物组中的每组至少10个样本：干面食；巧克力和可可粉；冷冻主餐（通心粉和奶酪、炒面、杂烩、炒饭、海鲜砂锅和索尔兹伯里牛排）；脱脂奶粉；虾和蟹肉；香料；以及早餐香肠。总体而言，在73%的比较中（α = 0.05），使用均质器后获得的计数等于或高于使用搅拌器后获得的计数。在存在差异的情况下，使用均质器后获得的计数往往高于使用搅拌器后从奶粉中获得的计数，而低于从香肠中获得的计数。通过均质器获得这些食物的需氧菌落计数时，不存在不可接受的偏差。
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