Safety Analysis Of Harmful Microorganisms In Fermented Plant Foods

Kimchi is a traditional vegetable fermented food,there are so many research about lacticacid bacteria in Kimchi.While the safety research about microbiological is relatively poor.Now we will keep an eye on the occurrence regulation of main pathogenic bacteria in kimchi.In this study,Tianjin,Beijing,Hebei,Shandong,Jilin were chosen to be survey places,a total of 538 samples were collected,428 isolated bacteria were studied including 75 strains pathogens,the detection rate of pathogenic is 17.5%,Bacillus cereus detection rate is 6.51%,Enterococcus faecalis is 2.61%;we had studied three cases of kimchi,including different regions,different time,different sampling locations(large supermarkets and farmers market),The results showed that the number of bacteria was the most in Tianjin.It was found that the main pathogenic bacteria in kimchi were Bacillus cereus and Enterococcus faecalis.MLST was analyzed from three aspects of different regions,different kimchi samples and pathogenicity,we had found 15 new STs of Bacillus cereus and 3 new STs of Enterococcus faecalis.In this research,the growth of the main pathogenic bacteria in the pure culture and pickles was studied,and the pathogenic bacteria was inoculated into the nutrient broth and kimchi samples.The number of Bacillus cereus and Enterococcus faecalis in different temperatures was decreased.The results showed that the quantity of Bacillus cereus and Enterococcus faecalis was decreased within 7 days,and the number of Enterococcus faecalis reached the detection limit,and the number of Bacillus cereus kept at 102cfu/g,which doesn't cause a large security problem.