Microbiological Testing And Evaluation For Some Kinds Of Traditional Food In ShaoXing

It has detected and evaluated 9 microorganism items within 10 types of products as fermented soy products,( fermented bean curd, soy sauce and stinky tofu)soy sauce, vinegar, sweet cake of shaoxing,molded dried vegetable,yellow rice wine, steamed salted products, new year cake, little Jin gshneg in Xinchang(a kind of peanut) and Torreya grandis among common traditional food in 2012 and2013 respectively. The research is to accumulate data information and provide scientific foundation on the production and quality supervision of traditional foods. The detection and evaluation results are shown as follows:1.It has carried out detections on microorganism in common traditional foods successively in 2012 and 2013, whose results turn out equal as to sample qualification ratio, and basically stable as to sample quality. Except samples as fermented soy products, new year cake and steamed salted products, the index of other types of sample microorganism can meet the national standard, and the product qualification is relatively guaranteed.2.The detections indicate that, in 2012 and 2013, the noncomforming items in microorganism detection among traditional foods mainly contain total plate count, coliform, Staphylococcus Aureus,Monocytes, Hyperplasia Liszt Fungus, Escherichia Coli O157:H7 and Waxy Bacillus, etc.3.The detections indicate that, samples beyond the microorganism index mainly appear in fermented soy products, new year cake and steamed salted products. While in the ferment, production and steerage of fermented soy products, and steamed salted products, they can easily get polluted by microorganism. Since the unqualified new year cake samples are all bulk new year cake, they are easily polluted by the outside environment, which will lead to the exceeding on microorganism index. In addition, the processing technology of new year cake is relatively traditional and simple. The process of anti-corrosion and sterilization needs to be improved and the product packaging is relatively simple,which also become another reason why new year cake is easily contaminated by microorganism.4.Given that there are detected samples among such microorganism, a proving test was conducted by utilizing the screening method via the fully automatic enzyme-linked fluorescence immunoassay analyzer on three programs including Salmonella, Monocytes Hyperplasia Liszt Fungus and Escherichia Coli O157:H7, and the results of such tests were in accord with what obtained by conventional detection method. Thus during the process of daily detection, the screening method via the fully automatic enzyme-linked fluorescence immunoassay analyzer can be utilized to conduct a rapid screening of the pathogenic bacteria among the samples.5.Given that there are detected samples among such microorganism, a proving test was conducted by utilizing fluorescence quantitative polymerase chain reaction(PCR) method on three programs including Will Hayes Bacteria, Monocytes Hyperplasia Liszt Fungus, and Staphylococcus Aureus andWaxy Bacillus, and the results of such tests are in accord with what obtained by conventional detection method. Thus during the process of daily detection, fluorescence quantitative polymerase chain reaction(PCR) method can be utilized to conduct a rapid screening of the pathogenic bacteria among the samples.6.From the test results, conclusion can be achieved that there still exists certain risk among traditional food microorganism,especially for traditional fermented foods and bulk food.During the process of processing, storage and freight, contamination caused by bacteria often happens and the quality of products is hard to control. As to the bulk food, there exists potential risk of hygienic quality because of its backward processing technology, simple packaging and food label lack of standardize.