食品微生物污染途径(国外英文资料).docVIP

食品微生物污染途径(国外英文资料) On the one hand, the microbial distribution in the nature is very extensive, and the number of different types of microorganisms in the environment is not the same, on the other hand, food from raw materials, production, processing, storage, transportation, sales and other links to cooking, often occurs in various ways and environmental exposure, leading to microbial contamination. The microbial sources of contaminated food can be divided into soil, air, water, operators, animals and plants, processing equipment, packaging materials and so on. 1.1 microbial sources of contaminated food 1.1.1 soil Contains a large number can be used by the microbe carbon source and nitrogen source in the soil, but also contains a lot of sulfur, phosphorus, potassium, calcium, magnesium and other inorganic elements and boron, molybdenum, zinc, manganese and other trace elements, and the soil has certain water retention, ventilation and suitable pH (pH3.5~10.5). The variation range of soil temperature is usually between 10 to 30 DEG C, and the soil surface covered with protection against microbes from UV rays of the sun. It can be seen that the soil provides favorable nutrient and environmental conditions for the growth and reproduction of microorganisms. Therefore, soil is known as natural medium for microorganisms and microbial base camp. The amount of microorganisms in the soil can reach 107~109 /g. The microbial species in soil are very complex, in which the bacteria occupy the largest proportion, up to 70% to 80%, actinomycetes accounted for 5% to 30%, followed by fungi, algae and protozoa. The amount and species of microorganisms in different soils have great differences, on the ground at 3 ~ 25cm is the most active microbial sites, microbial rich soil types and the amount of more, a large number of yeast in orchard soil. Microorganisms in the soil, apart from their own development, are distributed in the air, water, and human and animal and plant organisms will