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目的了解宜兴市两家四星级餐饮单位凉菜间微生物污染情况。方法以宜兴市的两家大型餐饮单位的凉菜制作间作为实验对象,于2012年5-6月对两家酒店凉菜及其卫生控制状况进行抽检,以菌落总数、大肠菌群、致病菌为指标分析凉菜成品、凉菜间空气、加工接触表面等的合格情况。结果已经实施了HACCP管理体系的酒店A凉菜间环境及产品微生物合格率较高,达到90%及以上,而未实施任何卫生控制措施的酒店B凉菜间环境及成品微生物合格率很低,尤其是加工接触面仅有25%的合格率,差异有统计学意义(χ2=20.417,P<0.001)。结论酒店B的凉菜微生物合格率明显低于酒店A的,凉菜的潜在危害较大,应强化管理,并建议建立HACCP管理体系。
Objective To understand the microbial contamination of cold dish in two four-star catering units in Yixing. Methods Taking the cold dish production of two large catering units in Yixing City as experimental subjects, the sampling condition of the two hotel cold dishes and their hygiene control were sampled from May to June in 2012. The total number of colony, coliforms and pathogenic bacteria were Indicators of cold food products, cold dishes air, processing the contact surface of qualified. Results The HACCP management system of hotel A cold dish environment and the high pass rate of the product microorganism reached 90% and above, but did not implement any sanitary control measures in the hotel B cold dish environment and finished product microorganism pass rate is very low, especially Only 25% of the processing contact surface pass rate, the difference was statistically significant (χ2 = 20.417, P <0.001). Conclusion The passing rate of the cold dish microbe in hotel B is obviously lower than that of hotel A. The potential hazard of cold dish is larger, so management should be strengthened and a HACCP management system should be established.