为观察食品中细菌在实验条件下的繁殖动态 ,1998年在食品卫生监督监测工作中 ,选择 5类食品 ,分别在 37℃培养 2 4ｈ和 4 8ｈ ,计数并比较其细菌菌落总数。1　材料与方法1998年在食品卫生监测工作中 ,常规采集酱油、啤酒、熟肉、月饼、矿泉水 5类食品各 4 0份 ,按ＧＢ4 789.2— In order to observe the propagation of bacteria in food under experimental conditions, in 1998, five types of food were selected for food hygiene supervision and monitoring. The bacteria were cultured at 37 ℃ for 24 and 48 hours respectively, and the total number of bacterial colonies was counted. 1 Materials and Methods In 1998, in the food hygiene monitoring work, routinely collecting 40 kinds of 5 kinds of foods such as soy sauce, beer, cooked meat, moon cakes and mineral water, according to GB4789.2-