关键词: 速冻水饺, 速冻汤圆, 菌落总数

Abstract: Total bacterial count was used as the evaluation parameter to explore the levels of microbial contamination in fast-frozen dumplings and rice balls with the aim of providing a theoretical basis for the control of microbial contamination in frozen foods. The results showed that microbial contamination in fast-frozen dumplings and rice balls was regularly associated with production season. Total bacterial count in frozen foods produced in hot seasons was higher. Microbial contamination of fast-frozen dumplings was mainly derived from the stuffing, and total bacterial count in stuffing represented over 50% (up to 75%) of that in whole dumplings. However, the microbial contamination of rice balls mainly came from microorganisms present in flour, and the number of total bacteria in stuffing accounted for less than 50% of rice balls, and the lowest percentage was below 30%. Therefore, more microbial contamination controls in the production of frozen foods in hot weather should be given, and focus should be put on stuffing for dumplings and on flour for rice balls.

Key words: fast-frozen dumplings, fast-frozen rice balls, total bacterial count