Microbiological quality of macaroni and noodle products obtained at retail markets.

机译：在零售市场上获得的通心粉和面条产品的微生物质量。

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The microbiological quality of macaroni and noodle products was determined by a statistically based national survey at the retail level. Geometric means of aerobic plate counts for macaroni and noodle products were 520 and 1,400 per g, respectively. Means for yeast and mold counts were 72 per g for macaroni and 100 per g for noodles. Means for counts of coliforms and Staphylococcus aureus were less than 3 per g for both products. Escherichia coli was not found in macaroni but was present in 0.5% of the noodle samples and ranged from 3 to 93 per g.

机译：通心粉和面条产品的微生物质量由零售水平上基于统计的全国调查确定。通心粉和面条产品的好氧板数的几何平均值分别为520和1400 / g。通心粉的酵母和霉菌计数平均值为72 / g，面条为100 / g。两种产品的大肠菌群和金黄色葡萄球菌计数平均值均低于3。在通心面中未发现大肠杆菌，但存在于0.5％的面条样品中，范围为3至93 / g。

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期刊名称 Applied and Environmental Microbiology
作者
A Swartzentruber; W L Payne; B A Wentz; R J Barnard; R B Read Jr;
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作者单位

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年(卷),期 1982(44),3
年度 1982
页码 540–543
总页数 4
原文格式 PDF
正文语种
中图分类应用微生物学;微生物学;
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Microbiological quality of macaroni and noodle products obtained at retail markets.

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