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[目的]修订醋的微生物检验方法。[方法]用氢氧化钠饱和溶液调节醋的pH值至7,参照GB/T4789规定方法进行菌落总数、大肠菌群、致病菌检验和方法学验证。[结果]用5个品牌的国产醋进行方法学验证,各标准菌株的菌回收率均大于70%,大肠菌群、沙门菌、志贺菌、金黄色葡萄球菌的阳性对照试验均成立。[结论]用氢氧化钠饱和溶液调醋的pH值进行菌落总数、大肠菌群、致病菌检验,方法可行。
[Objective] To modify the method of microbial test of vinegar. [Method] The pH value of vinegar was adjusted to 7 with saturated sodium hydroxide solution. The total number of colony, coliforms, pathogenic bacteria and methodological verification were determined according to the method of GB / T4789. [Result] The method was validated by 5 brands of domestic vinegar. The recoveries of all standard strains were more than 70%. The positive control experiments of coliform bacteria, Salmonella, Shigella and Staphylococcus aureus were all established. [Conclusion] The total number of colony, coliform bacteria and pathogenic bacteria were tested with the pH value of the saturated solution of sodium hydroxide in vinegar. The method was feasible.