1. Coliform bacteria
Coliform bacteria are aerobic and facultative anaerobic gram-negative bacillus granulosa, which is one of the indexes reflecting the quality of food hygiene.If the value of coliform bacteria exceeds the limit set by relevant standards, it indicates that the food has a sanitary quality defect.
Edible coliform bacterium group exceeds bid food, may cause acute poisoning, vomiting, diarrhoea to wait for a symptom, endanger human body health safety.
The reason why coliform bacteria group exceeds the standard may be that the operators in the production enterprises have weak hygiene awareness and do not operate according to the production requirements.The processing environment and equipment hygiene are not up to standard;Failure to store and transport food as required.
Mycelia is the general name of mycelia forming mycelium.Mould is everywhere in life, it can make food shelf life shorter, cause food mould bad metamorphism.
Edible mould exceeds mark food, if produce certain amount mycotoxin, may cause acute poisoning, chronic poisoning.
The hygiene level of production enterprises is uneven, the workshop management is not standardized, and the relevant hygiene and knowledge literacy of food practitioners are not high, which may be the reason for the excessive mold in food.
3. The yeast
Yeast has a strong ability to "glycolysis" of sugars and lipids, which can harm food in the form of decomposing organic matter and cause food spoilage.If the content of yeast in the food exceeds the standard, it indicates that the hygiene quality of the food production link is poor, and the food has been excessively fermented and easy to deteriorate.
Although yeast itself is not harmful bacteria, but excessive yeast can cause food spoilage, eating excessive yeast food may cause diarrhea, harm human health.
The reason of excessive yeast in food may be that the operators do not operate according to the production requirements;Poor cleaning or disinfection of equipment;Processing environmental hygiene is not up to standard factors such as cross-contamination.