[香料的微生物学研究。I. 牛至]

[Microbiological study of spices. I. Oregano].

作者信息

Fernández J E, Krivoruchco D D, Mitschele O J

机构信息

Departamento de Tecnología de Alimentos I.N.T.I., Buenos Aires, Argentina.

出版信息

Rev Argent Microbiol. 1984;16(3):111-8.

PMID:6336363

Abstract

A total of 150 oregano samples from 6 different trade marks were studied. These samples were obtained at retail shops in Buenos Aires city and they were analyzed in order to determine the presence of the following microorganisms: 1) mesophilic aerobic plate count; 2) molds; 3) coliforms and fecal coliforms; 4) enterococci; 5) aerobes sporeforming: a) mesophilic aerobes; a1) total aerobes; a2) mesophilic anaerobes; b) thermophilic; b1) sulfide spoilage sporeformers; b2) total aerobes; b3) thermo-philic Flat sour; 6) pathogens; 6a) Clostridium perfringens 6b) Bacillus cereus and 6c) Staphylococcus aureus. We can conclude from these results that there is no apparent risk for public health. Nevertheless the microbiologic evaluation of the spices becomes important when they are added to packed foodstuff which has not received a minimum thermic treatment.

摘要

共研究了来自6个不同商标的150份牛至样品。这些样品取自布宜诺斯艾利斯市的零售店，并进行分析以确定是否存在以下微生物：1）嗜温需氧平板计数；2）霉菌；3）大肠菌群和粪大肠菌群；4）肠球菌；5）需氧芽孢杆菌：a）嗜温需氧菌；a1）总需氧菌；a2）嗜温厌氧菌；b）嗜热菌；b1）硫化物腐败芽孢杆菌；b2）总需氧菌；b3）嗜热平酸菌；6）病原体；6a）产气荚膜梭菌；6b）蜡样芽孢杆菌；6c）金黄色葡萄球菌。从这些结果我们可以得出结论，对公众健康没有明显风险。然而，当香料添加到未经过最低热处理温度的包装食品中时，对其进行微生物评估就变得很重要。