臺灣北部地區市售滷菜污染大腸桿菌屬細菌之調查

A Survey on Coliform Bacterial Detection of Market Marinated Food

10.6946/ASRNL.198609.0105

朱淑儀(S. Y. Chu)；周東清(T. C. Chou)；王繼忠(C. C. Wang)

藥物食品檢驗局調查研究年報

4號（1986 / 09 / 01）

105 - 107

繁體中文

逢機抽驗臺灣北部地區六縣市（包括宜蘭縣、基隆市、臺北市、臺北縣、桃園縣及新竹縣）之市售滷菜，其大腸桿菌屬細菌之污染率分別宜為宜蘭縣52.8%，基隆市14.3%，臺北縣26.6%，臺北市34.2%，桃園縣37.8%，新竹縣11.1%；總平均為30.5%。 以各縣市市售滷菜之抽購家數而言，檢出大腸桿菌屬細菌陽性之比率分別為宜蘭縣64%，基隆市36%，臺北縣58%，臺北市60%，桃園縣80%，新竹縣21%；總平均為59%。滷菜中以宜蘭縣內臟類之大腸桿菌屬細菌陽性率為77.7%為最高；而宜蘭縣海帶花生類、基隆市海帶類、新竹縣蛋類、肢體類等四類大腸桿菌屬細菌未檢出。

The marinated food is a very popular food in Taiwan but better well stored before sold out. A random sampling for coliform detection on market marinated food was given in the northern part of Taiwan. There were 30.5% samples shown coliform positvely detected which were purchased from 59% of producers in this survey. The highest detected rate was found in I-Lan county. Among all samples, the marinated poultry organs was specially to be worried about.