红茶微生物卫生安全性问题是其出口的主要问题之一。为提高红茶卫生质量,根据它的生产工艺特点,随机抽取红茶生产中主要环节的茶样,分析其中细菌总数、大肠菌群最近似数、霉菌总数的污染情况,分析判定出红茶加工过程中卫生质量关键控制环节,提出红茶卫生质量改进措施。
The microbiological sanitary quality of black tea is one of the main problems in exportation. In order to investigate the sanitary quality of black tea, the samples were random sampled during tea processing. The total number of bacteria, coliform most probable number (MPN) and total number of molds were analyzed so as to found out the critical control segment in the process of black tea and put forward the measure in improving the sanitary quality of black tea.
[1] 陈宗懋. 我国茶叶卫生质量面临的问题和对策,茶叶通报,2001,23(1):7-10.
[2] 鲁成银. WTO对中国茶叶发展的影响, 中国茶叶,2002,24(5):19-21.
[3] 徐永成. 世界茶叶经济及发展趋势, 中国茶叶,2002,24(4):3-4.
[4] 王济安. 出口茶叶微生物污染的调查报告,茶报,1998,3:8-9.
[5] 何雪梅, 林弟雄. 茶叶水分含量与霉菌污染现状的调查,广西轻工业,1997,48(1):31-33.
[6] 王盛良,陈修定,许悦. 茶叶霉菌污染现状及微波防霉研究,食品科学,1998,19(10):44-46.
[7] 王绍林. 微波加热技术在食品加工中的应用,食品科学,2000,21(2):6-9.
[8] Zietering M H, T Wijtzes, J C De Wit. A decision support system for prediction of the microbial spoilage in foods, [J].Food Protect, 1992,55:937-979.
[9] NACMFC. Hazard analysis and critical control point principles and application guidelines, [J].Food Protect, 1998, 61:1246-1259.
[10] Sperber W H, K E Stevenson, D T Bernard et al. The role of prerequisite programs in managiny a HACCP system Dairy Food Environ Sanit , 1998,18:418-423.
[11] 魏大银. 保鲜大王和华冠牌生物保鲜剂,中国科技信息,1995(7):55-56.
浙公网安备 33019902000101号 
