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研究生:張翠婷
研究生(外文):CHAN, CHUI-DING
論文名稱:市售起司蛋糕微生物品質檢驗
論文名稱(外文):Examination of microbiological quality of commercial cheesecake
指導教授:詹鴻得詹鴻得引用關係
指導教授(外文):JANG,HUNG-DER
口試委員:張宜煌徐詮亮詹鴻得
口試委員(外文):CHANG,YI-HUANGHSU,CHUAN-LIANGJANG,HUNG-DER
口試日期:2022-01-17
學位類別:碩士
校院名稱:元培醫事科技大學
系所名稱:食品科學系碩士班
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2022
畢業學年度:110
語文別:中文
論文頁數:50
中文關鍵詞:起司蛋糕微生物品質總生菌數大腸桿菌
外文關鍵詞:CheesecakeMicrobiologicalTotal plate countEscherichia coli
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起司蛋糕是消費者熱門的甜點之一,本研究針對新竹市市售的起司蛋糕進行微生物品質檢驗,以確保產品之衛生安全。起司蛋糕樣品共計 40 件,進行包含總生菌數(Total plate count)、大腸桿菌(Escherichia coli)、沙門氏桿菌(Salmonella sp.)、金黃色葡萄球菌(Staphylococcus aureus)及單核細胞增生性李斯特菌(Listeria monocytogenes)之檢驗,檢驗依照衛生福利部公告方法和「食品微生物衛生標準」進行判定。檢驗結果發現檢測樣品的總生菌數、大腸桿菌、沙門氏桿菌、金黃色葡萄球菌及單核細胞增生性李斯特菌合格率分別為 97.5% 、 90% 、 85% 、 100% 和 97.5% 。後續更進一步的對病原性微生物進行保存溫度實驗,分別保存在 4℃ 、 15℃ 、 22℃ 和 30℃ ,於 24 小時、 72 小時和 168 小時取樣,進行微生物檢測。在 4℃ 時,微生物沒有生長;在 15℃ 和 22℃ 時,微生物生長緩慢 ; 30℃ 微生物生長快速。市售蛋糕在加工製造、產品保存或銷售過程,微生物易在溫度控制不當環境中生長,試驗結果顯示部分市售乳酪蛋糕產品可能受到食品病原菌的汙染,需加強其衛生品質的管理。
Cheesecake is one of the most popular desserts for consumers. This study is conducted on microbiological quality inspections on cheesecake sold in Hsinchu City to ensure the hygiene and safety of the products. We inspected a total of 40 cheesecake samples, including Total plate count, Escherichia coli, Salmonella sp., Staphylococcus aureus, and Listeria monocytogenes. The tests were carried out in accordance with the method announced by the Ministry of Health and Welfare and the " Foods Microorganisms Health Standard". The test results found that the total number of bacteria, Escherichia coli, Salmonella sp., Staphylococcus aureus, and Listeria monocytogenes of the tested samples were 97.5% , 90% , 85% , 100% , and 97.5% , respectively. Subsequent further experiments on the storage temperature of pathogenic microorganisms were carried out. They were stored at 4°C, 15°C, 22°C and 30°C, and samples were taken at 24 hours, 72 hours and 168 hours for microbial testing. At 4°C, the microorganisms did not grow; at 15°C and 22°C, the microorganisms grew slowly; at 30°C, the microorganisms grew rapidly. During the process of manufacturing, product storage, or sales of commercially available cakes, microorganisms are prone to grow in an environment with improper temperature control. The test results show that some commercially available cheesecake products may be contaminated by food pathogens, and it is necessary to strengthen the management of their hygienic quality.
口試委員審定書 I
誌謝 II
中文摘要 .III
英文摘要 .IV
目錄 V
圖目錄 VII
表目錄 VIII

第一章 緒論 1
1.1研究背景 1
1.2起司蛋糕 1
1.3食媒性疾病 2
1.4病原菌介紹 2
1.4.1生菌數 2
1.4.2大腸桿菌 3
1.4.3金黃色葡萄球菌 3
1.4.4沙門氏桿菌 4
1.4.5單核球增多性李斯特菌 4
1.5研究動機與目的 5
1.6研究架構 5

第二章 材料與方法 7
2.1 材料與儀器 7
2.1.1 樣品來源 7
2.1.2 實驗儀器 7
2.1.3 培養基 8
2.1.4化學藥品及標準品 10
2.2 實驗菌株與保存 11
2.2.1 實驗菌株 11
2.2.2 Escherichia coli BCRC 14824菌種活化與保存 11
2.2.3 Staphylococcus aureus BCRC 10781菌種活化與保存 12
2.2.4 Salmonella BCRC 10746菌種活化與保存 13
2.2.5 Listeria monocytogenes BCRC 14930菌種活化與保存 14
2.3微生物檢驗實驗方法 15
2.3.1 生菌數之檢驗方法 15
2.3.2 大腸桿菌之檢驗 15
2.3.3 金黃色葡萄球菌之檢驗 17
2.3.4沙門氏桿菌之檢驗 19
2.3.5單核球增多性李斯特菌之檢驗 21
2.4 保存溫度對微生物生長的影響 24

第三章 市售起司蛋糕微生物檢驗結果 28
3.1 實驗結果 28
3.2 討論 33

第四章 保存溫度實驗 35
4.1 總生菌數之生長 35
4.2微生物檢驗結果 43

第五章 結論 44
參考文獻 45


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Canadian Dairy Information Centre. (2014). Global consumption per capita of dairy products: Total cheese consumption. http://www.dairyinfo.gc.ca/index_e.php?s1=dff- fcil&s2=cons&s3=consglo&s4=tc-ft Accessed January 5, 2015.

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中文:
吳和生、張瑞炘、周振英、江春雪、劉健良、劉銘燦、吳秀玲。2019。臨床微生物電顯圖譜。行政院衛生署疾病管制局。

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