埃塞俄比亚阿瓦萨一个露天市场中即食食品的细菌学特征和保温温度。

Tropical and geographical medicine Pub Date : 1995-01-01
M Ashenafi
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引用次数: 0

摘要

对在阿瓦萨露天市场购买的各类即食食品的细菌特征和保存温度进行了评估。这些食物包括烤内脏、鱼汤、煮熟并加酱的通心粉和意大利面,以及辣酱。意大利面和通心粉在环境温度(20-30℃)下保存,具有较高的好氧中温细菌计数(> 10(6)cfu/g)和肠杆菌科细菌计数(> 10(5)cfu/g)。它们还产生志贺氏菌和葡萄球菌。大多数其他食物在较高的温度下(> 40℃)保存,大多数情况下的好氧嗜中菌计数相对较低(< 10(5)cfu/g)。分离出几个细菌属,以微球菌和芽孢杆菌属为主。食品服务环境的不卫生条件、器具交叉污染的可能性以及将食品在环境温度下保存数小时被认为是关键点。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bacteriological profile and holding temperatures of ready-to-serve food items in an open market in Awassa, Ethiopia.

Various types of ready-to-serve food items purchased at the Awassa open market were evaluated for their bacteriological profile and holding temperatures. The food items included roasted offals, fish soup, cooked and sauced macaroni and spaghetti, and shiro sauce. Spaghetti and macaroni were held at ambient temperatures (20-30 degrees C) and had high aerobic mesophilic count (> 10(6) cfu/g) and Enterobacteriaceae count (> 10(5) cfu/g). They also yielded Shigella and Staphylococcus spp. Most of the other food items were held at higher temperatures (> 40 degrees C) and the aerobic mesophilic count in most cases was relatively lower (< 10(5) cfu/g). Several bacterial genera were isolated and Micrococcus and Bacillus spp. dominated the aerobic microflora. The unhygienic conditions of the food service environment, possibilities of cross contamination from utensils and keeping food items at ambient temperatures for several hours were considered to be critical points.

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