The Research On The Contamination Status,Reason Analysis And Process Control Of Bacillus Cereus In Fermented Tofu

As a traditional fermented soybean food in China,fermented tofu has always been popular with people because of its unique taste and rich nutrition.With various fermented tofu brand entering into the market,more and more people are paying attention to its nutrition,function,safety and health characteristics.However,due to the relatively small size of the fermented tofu factories,extensive production conditions,unstable quality,and safety hazards,especially the existence of a conditional pathogenic bacteria in fermented tofu,Bacillus cereus.Although there is no standard limit value in our country,export enterprises are still very concerned it.In this study,Bacillus cereus contamination status was analyzed,and the main reasons of Bacillus cereus contamination was found through the investigation of different kinds of fermented tofu,proposing the advice of the control measures for Bacillus cereus contamination prevention as follows:1)In this paper,Bacillus cereus in red fermented tofu,white fermented tofu and green fermented tofu from the market were detected using the method of China National Standard,combining with API 50CHB.It shows that the detection rate is 76.9%,and the maximum of this research is 1.3×10~5 cfu/g.2)Three fermented tofu factories with different production processes were investigated.In this research,Bacillus cereus in the samples before and after some technology links easily result in contamination were detected.The results turn out that the amount of Bacillus cereus in red fermented tofu before and after squeezing has a larger increase;The amount of Bacillus cereus in white fermented tofu before and after squeezing and sprinkle increase higher than any other link;The contamination of Bacillus cereus is very serious during the processes of squeezing,salting and adding brine in gray fermented tofu.3)In view of the problems found in the above links,the rectifying measures and suggestions are put forward for the fermented tofu enterprises,and on this basis,the changes after the relevant measures are further analyzed.The results are ideal,which indicating the effectiveness of the rectifying measures and providing an important reference for promoting the safety control of the fermented tofu industry.