Method for controlling biological safety of pickled vegetable

Abstract

The present invention belongs to the field of food, especially the field of pickled vegetable in food, and specifically relates to a method for controlling biological safety of pickled vegetable. According to the method, the amounts of each strain in pathogenic bacteria are controlled at the concentration of 10<6>-10<7> CFU / g, placing is performed at a room temperature, and the viable counts of the pathogenic bacteria are respectively detected in the third day and the sixth day, wherein the pickled vegetable product has good microbiological safety if the viable count is reduced to not higher than 0.1% of the initial concentration in the third day and in the sixth day, Salmonella, Staphylococcus aureus and Listeria monocytogenes disappear and the viable count of the Escherichia coli is less than or equal to 30 CFU / g, and otherwise, the risk of pathogenic bacteria contamination exists in the pickled vegetable product. With the method of the present invention, the microbiological safety of the pickled vegetable product can be simply and effectively evaluated, the steps are simple, and the experiment time is substantially shortened.

Description

Technical field [0001] The invention belongs to the field of food, especially the field of kimchi in food, and is specifically a method for controlling the microbial safety of kimchi. Background technique [0002] Kimchi is a typical representative of our country's characteristic fermented food. It is a safe and nutritious vegetable product formed by fermentation of low-concentration salt water with fresh vegetables as raw materials, with or without auxiliary materials. It is a safe and nutritious vegetable processed product, which is rich in vitamin compounds and minerals such as calcium, iron, and phosphorus; kimchi contains a lot of lactic acid bacteria after fermentation, which can inhibit harmful bacteria, help digestion in the intestines, and promote intestinal tract Peristalsis to prevent gastrointestinal diseases. Therefore, in recent years, various universities and research institutes have increased their research on kimchi. In the process of production, processing, st...

AI Technical Summary

Problems solved by technology

During the production, processing, storage and transportation of kimchi, it may be attacked by pathogenic bacteria and cause spoilage. In severe cases, it is easy to cause food poisoning and cause food-borne diseases, which will have a great impact on human health.

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