1990年我们对17个酱油生产厂家及20多份样品,进行了卫生学和卫生质量调查。结果有33.3%达不到国家标准。因此,我们选用购自中国药品生物制品检定所的大肠杆菌(44149)、福氏2a 痢疾杆菌(51581)直接加入酱油中,在室温条件下观察其存活情况。结果如下。实验材料(1)酱油系采取瓶装或用经消毒工具以无菌操作采集散装酱油放入无菌玻璃瓶内,按常规先作细菌学检验,然后进行理化分析。pH 值采用电位测定。(2)试验菌株,试验前将菌株进行一般性鉴 In 1990, we surveyed 17 soy sauce manufacturers and more than 20 samples for hygiene and hygiene quality surveys. 33.3% failed to meet the national standard. Therefore, we use the E. coli (44149) purchased from China National Institute for the Control of Pharmaceutical and Biological Products, and Shigella flexneri 2a (51581) directly into soy sauce and observe its survival at room temperature. The result is as follows. Experimental materials (1) soy sauce to take a bottle or sterilized by aseptic operation to collect bulk soy sauce into sterile glass bottles, according to the conventional bacteriology test, and then physical and chemical analysis. The pH value is determined by potentiometry. (2) Test strains, strains were tested before the general Kam