臺灣博碩士論文加值系統

本研究係於92年8月至93年2月間，分別自臺北地區小吃店（麵店）、夜市（路邊攤）、超級市場（量販店）及傳統市場四個不同消費環境購得內臟類44件、豆乾98件、海帶85件、滷蛋77件及雞腿翅53件等共357件滷味產品，分別分析其微生物品質。在357件樣品中，總生菌數（total plate count）超過105 CFU/g 者共有206件（57.70%），其中以內臟、豆乾及海帶檢出不合格率高達60.20% ~ 62.35%。樣品中檢出大腸桿菌群（coliforms）含量超過10 MPN/g者共有245件（68.63%），以滷蛋的72.73% （56/77）及豆乾的71.43% （70/98）不合格率最高。樣品中檢出產氣莢膜梭菌（Clostridium perfringens）超過100 CFU/g 者共有36件（10.08%），其中以內臟檢出8件佔不合格率的18.18%為最高。357件樣品中偵測出含有大腸桿菌（Eshcherichia coli）、金黃色葡萄球菌（Staphylococcus aureus）及腸炎弧菌（Vibrio parahaemolyticus）者分別為58件（16.25%）、 56件（15.69%）與9件（2.25%）。由各滷味之總生菌數與大腸桿菌群含量分佈顯示，樣品間的品質差異極大。
小吃店與夜市所得樣品檢出總生菌數、大腸桿菌群、大腸桿菌、及金黃色葡萄球菌不合格率明顯高於傳統市場與超級市場者。此外在產氣莢膜梭菌檢出不合格率，則以夜市所取得之樣品檢出25件（21.01%）為最高。
儲存溫度及時間明顯影響總生菌含量，由自製滷味貯藏結果，在35℃儲存其架售期（shelf-life）小於12小時，若在25℃儲存，除豆乾之架售期為38小時外，其它樣品均為小於24小時。而在4℃儲存，於第4天採樣仍未發現總生菌數。

The objective of this study was to investigate the microbiological quality of various types of ready-to-eat (RTE) spice-stewed food products A total of 357 samples of RTE spice-stewed food products, including 44 giblets, 98 bean curds, 85 kelps, 77 eggs and 53 chicken souse-vides, which were purchased in Aug. 2003- Feb. 2004 from snack bars, night-markets, supermarkets, and traditional-markets in Taipei, were examined. In total, there is 206 samples (57.7%) unqualified in total aerobic count that is over the limit of 105 CFU/g, especially the unqualified percentage for giblet, bean curd and kelp even reached to 60.20% ~ 62.35%. The unqualified sample number (percentage) in coliform content over 10 MPN/g is 245 (68.63%), with egg (72.73%) and bean curd (71.43%) being the highest. The unqualified sample number (percentage) in the content of Clostridium perfringens over 100 CFU/g is 36 (10.08%), with giblet (18.18%) being the highest. The detection rates for the presence of Escherichia coli, Staphylococcus aureus and vibrio parahaemolyticus were 16.25%, 15.69%, 2.25%, respectively. The tested samples showed large variation in the contents of the total aerobic counts and coliform count. The unqualified samples numbers in total aerobic count, coliform, E. coli and S. aureus were significantly higher for samples purchased from snack bars and night-markets than from supermarkets and traditional-markets. The samples from night-markets showed the highest unqualified percentage (21.01%) in the item of C. perfringens content.
Both storage temperature and time significantly affected the total aerobic count of the spice-stewed food. Based on the result of the storage test of the self-made spice-stewed food, the shelf-life of the spice-stewed food at 35℃ was less than 12 h, and 24 h for 25℃ storage with exception of bean curd, which was 38 h for 25℃storage. The total aerobic counts was not detectable for samples stored at 4℃ for 4 days.

中文摘要……………………………………………..…………………Ⅳ
英文摘要……………………………………………..…………………Ⅵ
謝誌…………………………………………………….……………….Ⅷ
論文目錄…………………………………………..……………………Ⅸ
表目錄…………………………………………………………..……ⅩⅡ
圖目錄……………………………………………………….…….ⅩⅢ
壹 、前言………………………………………………………1
貳 、文獻回顧…………………………………………………4
一、 食品保存簡介…………………………………………4
二、 香辛料…………………………………………………14
（一） 香辛料之定義與種類…………………………………14
（二） 香辛料之抗菌成分……………………………………16
（三） 香辛料之抗菌效果……………………………………17
（四） 影響香辛料抑菌作用之因素…………………………18
三、 常見之食品污染菌……………………………………19
（一） 大腸桿菌………………………………………………20
（二） 金黃色葡萄球菌與腸毒素……………………………22
（三） 沙門氏桿菌……………………………………………24
（四） 腸炎弧菌………………………………………………25
（五） 產氣夾膜梭菌…………………………………………26
四、 即食性食品之微生物品質……………………………28
五、 我國目前市售滷味衛生概況…………………………28
（一） 法令依據………………………………………………28
（二） 滷味的製法……………………………………………30
（三） 滷味的物理特性………………………………………31
（四） 目前市售滷味衛生概況………………………………31
參 、材料與方法…………………………………………38
一、 實驗架構………………………………………………38
二、 實驗材料………………………………………………38
三、 實驗方法………………………………………………40
(一) 市售滷味微生物分析…………………………………40
(二) 自製滷味產品貯存期總生菌數變化之測定…………47
四、 統計分析………………………………………………47
肆 、結果與討論…………………………………………54
一、 市售滷味之微生物品質………………………………54
二、 不同市售環境對微生物品質之影響…………………58
三、 自製滷味產品貯存期間總生菌數變化之測定………59
伍 、結論…………………………………………………66
陸 、參考文獻……………………………………………82

表目錄
表一、民國70年至91年台灣地區食品中毒案件病因物質分類表…33
表二、民國85年至91年台灣地區食品中毒原因分類統計表………34
表三、食品病原菌之生長溫度範圍、PH值範圍、最低水活性及殺菌值………………………………………..……………………...35
表四、香港環境衛生署就即食食物微生物含量制訂的指引燒味及滷味的衛生品質…………………………………..………………...38
表五、樣品來源分布情形表…………………………………..………69
表六、市售滷味產品微生物超過管制標準之件數（百分比）………70
表七、市售滷味食品總生菌數含量之分佈……………………..……71
表八、市售滷味食品大腸桿菌群之含量分佈……………………..…72
表九、市售滷味食品大腸桿菌含量分佈……………………..………73
表十、不同市售場所滷味微生物超過管制標準之件數（百分比）…74
表十一、不同市售環境滷味食品總生菌數含量分佈……..…………75
表十二、不同市售環境滷味食品大腸桿菌群含量分佈……..………76
表十三、不同市售環境滷味食品 大腸桿菌 含量分佈情形……..…77

圖目錄
圖一、實驗架構圖………………………………………………………49
圖二、總生菌數分析流程圖…………………………………………...50
圖三、大腸桿菌群分析流程圖…………………………………..…..…51
圖四、大腸桿菌分析流程圖……………………………………….…..52
圖五、金黃色葡萄球菌分析流程圖……………………………..….…53
圖六、總生菌數與大腸桿菌檢出之回歸關係…………………………78
圖七、總生菌數與大腸桿菌群檢出之回歸關係……………………...79
圖八、大腸桿菌群與大腸桿菌檢出之回歸關係………………………80
圖九、自製滷味產品於35℃（A）及25℃（B）貯存期間總生菌數之變化……………………………………..……………………...81

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