Study On Isolation And Identification And Risk Analysis Of Spoilage Microorganisms Concentrated Apricot Jam In Export

Sinkiang concentrated apricot jam exports account for more than50%of the total domesticexports. Recent years, customers raised strict requirements on barrel swelling, rancidity of itscontents as well as non Thermophilic Acidophilic Bacteria.So far there was no standard and criteriafor microbe testing. This study adopts flat sour bacteria enrichment, thermophilic acidophilic bacte-ria, acidic broth from Bayangol Mongolia Autonomous Prefecture, Akesu, Kashi, Hotan to Separatesubstrate and identify species of apricot jam’s spoilage microorganism. As a result, they got6piecespure substrate and was tested by VITEK2COMPACT fully automatic microbre analysis equipment,finally,the testing results were Rhizobium radiobacter, Staphylococcus lentus, Staphylococcuswarneri, Staphylococcus pasteuri, Bacillus vallismortis, Bacillus pumilus.According to the caused reasons and conditions of spoilage microorganism, corruption micro-organism research concentrated risk analysis based on the apricot jam, through microbial riskassessment, preliminary identified Bacillus pumilus,Staphylococcus lentus and Staphylococcuswarneri can cause flat sour spoilage concentrated apricot jam.Lead in the HACCP principle and introduce the establishment and implementation of HACCPsystem. To compare HACCP system of four companies and also to observe the growth situation ofmicrobe sample. Thus to confirm that the sterilization condition has influences on spoilage micro-organisms in apricot jam. This research provide the foundation of the company to perfect its HACCPsystem and guarantee the food safety.