论文部分内容阅读
目的了解黔南州餐饮业即食食品食源性致病菌污染现状,为政府卫生管理工作提供科学依据。方法依据国家标准GB/T4789-2010、GB/T4789-2003相应检验方法。结果 9类食品样品均检出食源性致病菌,除沙门菌、志贺菌、阪崎肠杆菌3个项目未检出外,其余均检出大肠菌群、单核细胞增生李斯特菌、金黄色葡萄球菌、大肠埃希菌O157、霉菌、蜡样芽孢杆菌,致病菌检出率熟肉制品16.7%,蛋制品12.5%,速冻面米制品38.8%,豆制品20.8%,婴幼儿奶粉、米粉6.3%,糕点及饼干23.3%,凉拌菜16.7%,鲜榨果汁22.5%,米粉、米线、凉皮、盒饭20.4%。结论9类食品均不同程度受到食源性致病菌的污染,建议各级行政部门加强食品卫生的管理,防止食源性疾病的发生。
Objective To understand the status quo of contamination of food-borne pathogenic bacteria in ready-to-eat food in Qiannan Prefecture and provide a scientific basis for government health management. Methods According to the national standard GB / T4789-2010, GB / T4789-2003 corresponding test methods. Results The food-borne pathogens were detected in 9 kinds of food samples. Except Salmonella, Shigella, Enterobacter sakazakii, three items were not detected, and other coliform bacteria, Listeria monocytogenes , Staphylococcus aureus, Escherichia coli O157, Molds, Bacillus cereus, Pathogenic bacteria Detection rate Cooked meat products 16.7%, egg products 12.5%, frozen noodles 38.8%, soy products 20.8%, infants and young children Milk powder, rice flour 6.3%, cakes and biscuits 23.3%, salad 16.7%, freshly squeezed juice 22.5%, rice noodles, rice noodles, Liangpi, 20.4% box lunch. Conclusion All 9 types of food are contaminated by food-borne pathogenic bacteria to varying degrees. It is suggested that administrative departments at all levels should strengthen the management of food hygiene and prevent the occurrence of food-borne diseases.