Objective:To study the pollution distribution of total bacterial count and Bacillus cereus in the production and processing of white sufu,monitor the air cleanliness of the production workshop,and determine the key link to control the number of Bacillus cereus in sufu.Method:The total number of colonies and the content of Bacillus cereus in different samples during the production and processing of white sufu were determined.At the same time,the production workshops and main appliances were tested,and the air cleanliness of the production workshop was continuously monitored to determine the key link of Bacillus cereus breeding.Result:In the production and processing of white sufu,the addition of acid water caused the total number of colonies and the number of Bacillus cereus in soybean milk to rise sharply,and Bacillus cereus also proliferated in the fermentation stage of fermented bean curd blank.The hygiene of the rubber frame and the cleanliness of the workshop are particularly important for the hygiene of white sufu production.Conclusion:The number of Bacillus cereus in white sufu can be controlled by strengthening the management of raw materials,regularly cleaning and disinfecting production workshops and appliances,establishing and improving microbial determination and air cleanliness monitoring procedures.
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