Method for detecting microorganisms in meat products and novel mixed homogenate

The invention relates to a food microorganism detection technology, in particular to a method for detecting microorganisms in meat products and novel mixed homogenate. The mixed homogenate includes 2-8 g/L of sodium chloride, 1-3 g/L of tea powder, 2-8 g/L span-80, 1-5 g/L Twain-80, 2-5 g/L of capric triglyceride, 1-5 g/L of glyceryl monostearate, 10-20 g/L of glycerin and the balance water. The mixed homogenate has the advantages that the principle is simple, and the mixed homogenate is used for replacing normal saline in a common experiment so that the meat products and the mixed homogenatecan be mixed sufficiently, and is utilized for eluting the microorganisms in the meat products; 2, the mixed homogenate can emulsify a meat sample, so that sample attachment or residues will not occureasily; 3, with the mixed homogenate, the sample can completely dissolve or elute the microorganisms in the sample, so that result reality is guaranteed; 4, the mixed homogenate can form a uniform dispersing system so as to g