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FOOD SCIENCE
2009,30
(20)
356-358
螺旋平板法在菌悬液计数及食品和化妆品菌落总数检测中的应用
作 者：
陈彬;黄晓蓉;郑晶;邵碧英;吴谦;汤敏英;黄嫦娇
单 位：
福建出入境检验检疫局技术中心
关键词：
螺旋平板法;菌悬液;食品;化妆品;菌落总数
摘 要：
应用螺旋平板法和国标方法分别对金黄色葡萄球菌、沙门氏菌、大肠杆菌的培养菌悬液以及食品、化妆品样品161份进行菌落总数检测,国标法培养48h后进行手工计数,螺旋平板法自动接种培养48h后进行仪器自动计数,将两种方法结果进行比较,结果无显著性差异(P>0.05)。因此螺旋平板法适用于菌悬液计数及食品和化妆品菌落总数的测定。
译 名：
Determination of Total Bacterial Counts in Foods and Cosmetics by Spiral Plate Count Method
作 者：
CHEN Bin,HUANG Xiao-rong,ZHENG Jing,SHAO Bi-ying,WU Qian,TANG Min-ying,HUANG Chang-jiao(Technology Center of Fujian Entry-Exit Inspection and Quarantine Bureau, Fuzhou 350001, China)
关键词：
spiral plate count;bacteria suspension;foods;cosmetics;total bacterial colonies
摘 要：
Both spiral plate count method(automatic counting after 48 hours) and the Chinese national standard method(manual counting after 48 hours) were applied to determine Staphylococcus aureus, Salmonella, Escherichia coli and total bacterial colonies in 161 samples of foods and cosmetics.Compared with results from both methods, no significant difference was observed(P> 0.05).Therefore, spiral plate count method is applicable to determine aerobic bacteria in foods and cosmetics.
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