Establishment and Implementation of Microbial Challenge Test Model for Brewed Sauce Products

Microbiological safety of brewing sauce products was studied in this article by borrowing cosmetics microbiological challenge idea. This risk challenge method was build hereby for this study. First, attributes of brewing sauce products should be known well, then its target bacteria could be analyzed out, and max contamination level according to product condition was available, then inoculation was applied based on max contamination level and data of relevant index were measured out. Finally, microbe growing conditions and relevant index data were analyzed. Saccharomycetes and Staphylococcus aureus were 2 kinds of target bacteria in this study. Inoculation were applied as per respective max contamination level 10⁴ CFU/g for Saccharomycetes and 10⁶ CFU/g for Staphylococcus aureus, pH and Aw values of bean paste were measured as well. Then its negative control were compared with actual products without inoculation, the conclusion was made out that after 3 d under max contamination condition of being inoculated with Saccharomycetes and Staphylococcus aureus, Saccharomycetes and Staphylococcus aureus would die out and product would recover to original condition before inoculation, while product pH and Aw values maintaining around 0.85 and 0.831 respectively, both in normal range. Therefore, it was concluded that brewing sauce products possessed resistant function against Saccharomycetes and Staphylococcus aureus.