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目的:了解贵阳市市售散装酱腌菜微生物污染状况,为我市的酱腌菜卫生监督管理提供科学依据;同时为食源性疾病提供预警,预防食物中毒的发生。方法:随机采集市售散装酱腌菜160份,对样品进行大肠菌群及食源性致病菌的检测。结果:160份散装酱腌菜中有8份样品分离出沙门氏菌,4份样品分离出金黄色葡萄球菌,2份样品分离出致病性大肠埃希氏菌,有29份样品分离出条件致病菌。结论:贵阳市售散装酱腌菜已有一定程度的污染,应加强对酱腌菜类型食品的卫生监督。
OBJECTIVE: To understand the status of microbial contamination of commercially available bulk pickles in Guiyang City and to provide a scientific basis for the hygiene supervision and management of pickles in our city. At the same time, we provided early warning for foodborne diseases and prevented the occurrence of food poisoning. Methods: 160 samples of commercially available sauerkraut in bulk were collected at random. The samples were tested for coliform bacteria and food-borne pathogens. Results: Salmonella was isolated from 8 samples of 160 sauces in bulk, Staphylococcus aureus was isolated from 4 samples, pathogenic Escherichia coli were isolated from 2 samples, and pathogenicity was detected in 29 samples bacteria. Conclusion: There is a certain degree of pollution in bulk pickles in Guiyang City. Sanitary supervision of pickles should be strengthened.