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目的了解广西市售焙烤食品食源性致病菌污染状况,为食品安全预警和食源性疾病预防提供科学依据。方法2011-2016年从广西14个市采集饼干、蛋糕、面包、中式糕点和膨化食品5大类焙烤食品,按照国标方法进行7种致病菌检验。结果 (1)共检测8 143份样品,致病菌总阳性率3.39%,各类焙烤食品不同年度的阳性率范围分别为:饼干0.24%~7.72%,蛋糕3.46%~8.26%,面包1.23%~2.84%,膨化食品0.58%~8.54%,中式糕点0.99%~9.01%。(2)蛋糕中金葡阳性率最高达4.94%,饼干、膨化食品和中式糕点中蜡样阳性率高于其他致病菌,分别达7.09%、9.41%和10.71%。(3)各年度不同致病菌阳性率范围分别为:金葡1.34%~4.36%,沙门0.00%~0.29%,单增0.00%~0.69%,蜡样7.90%,O157、志贺和致泻均无检出。(4)不同监测地区致病菌阳性率范围为0.86%~7.65%。结论广西市售焙烤食品普遍存在食源性致病菌污染现象,且多年来污染现象持续存在。应加强焙烤食品生产和销售过程的卫生监管,减少致病菌的污染和繁殖。
Objective To understand the status of food-borne pathogenic bacteria in bakery products in Guangxi and provide a scientific basis for early warning of food safety and foodborne disease prevention. Methods From 2011 to 2016, five categories of baked goods including biscuits, cakes, breads, Chinese pastries and puffed food were collected from 14 cities in Guangxi. Seven kinds of pathogenic bacteria were tested according to the national standard method. Results (1) A total of 8 143 samples were tested and the total positive rate of pathogenic bacteria was 3.39%. The positive rates of baked goods in different years were 0.24% ~ 7.72%, 3.46% ~ 8.26%, 1.23% ~ 2.84%, puffed food 0.58% ~ 8.54%, Chinese cakes 0.99% ~ 9.01%. (2) The positive rate of gold-calcium in cake is up to 4.94%. The positive rate of wax-like in biscuit, puffed food and Chinese pastry is 7.09%, 9.41% and 10.71% respectively. (3) The positive rates of different pathogenic bacteria in each year range from 1.34% to 4.36%, respectively. Salmonella ranges from 0.00% to 0.29% with a single increase of 0.00% to 0.69%, 7.90% with wax, O157, None detected. (4) The positive rates of pathogenic bacteria in different monitoring areas ranged from 0.86% to 7.65%. Conclusion The prevalence of food-borne pathogenic bacteria in bakery products is widespread in Guangxi, and pollution persists for many years. Health supervision should be strengthened during the baking food production and marketing process to reduce the pollution and reproduction of pathogens.