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[目的]分析食品用具的卫生状况,探讨和改进食品卫生措施,预防和控制食物中毒及食源性疾病的发生。[方法]2007年2~10月份对薛城区驻地的街头小店的各种食品用具物表进行采样,采样用10ml无菌生理盐水涂抹物表3次,面积为25cm2,其中一点进行消毒处理后采样,作为阴性对照,菌落计数采用混合平板培养计数法,致病菌计数采用涂抹平板培养计数法。[结果]所采样品细菌总数2~10月份平均为6.7×104个/cm2,其中5~9月份最高,可达1.2×105个/cm2,致病菌除2月未检出外,其余各月份均能检出,经消毒后的物表卫生细菌可明显减少。[结论]食品用具应严格消毒,预防和控制食物中毒及食源性疾病的发生。
[Objective] To analyze the hygienic conditions of food utensils, explore and improve food hygiene measures, prevent and control food poisoning and food-borne diseases. [Methods] From February to October, 2007, samples of various food utensils on the streets of Xicheng District were sampled. Samples were smeared with 10 ml of sterile saline for 3 times, with an area of 25 cm 2. After disinfection, Sampling, as a negative control, colony count using a mixed plate culture counting method, the bacteria count using smear plate culture counting method. [Results] The average number of bacteria in samples from October to October was 6.7 × 10 4 / cm 2, of which the highest in May to September was 1.2 × 10 5 / cm 2. The pathogens were not detected except in February Can be detected in the month, after disinfection of the surface health bacteria can be significantly reduced. [Conclusion] Food appliances should be strictly sterilized to prevent and control food poisoning and foodborne diseases.