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目的了解邯郸市即食食品中微生物污染状况,提高我市食源性疾病检测、预警和控制能力,为食物中毒监测提供科学依据,以保障我市居民饮食安全。方法依据GB4789-2010和《2011年河北省食源性疾病监测技术指南》对我市的熟肉制品、即食非发酵豆制品、中式凉拌菜、鲜榨果汁、夹心饼干和盒饭6类即食食品进行微生物学检测。检测项目:卫生学指标(菌落总数、大肠菌群)和6种致病菌(沙门氏菌、金黄色葡萄球菌、O157∶H7/NM、单核细胞增生李斯特氏菌、志贺氏菌、腊样芽孢杆菌)。结果 231份样品中合格72份,合格率为31.17%,其中夹心饼干类合格率最高为93.33%;其他类别的样品的合格率均较低,即食非发酵豆制品的合格率低至13.33%。结论我市即食食品卫生状况极差,部分食品还检出食源性致病菌,存在细菌性食物中毒的隐患,有关部门应加大监管力度,以保障居民的食品安全。
Objective To understand the status of microbial contamination in ready-to-eat foods in Handan and to improve the detection, early warning and control ability of food-borne diseases in our city and provide a scientific basis for monitoring food poisoning in order to ensure the safety of residents in our city. Methods According to GB4789-2010 and “Guideline for Foodborne Disease Surveillance in Hebei Province in 2011”, 6 types of ready-to-eat foods such as cooked meat products, instant non-fermented soybean products, Chinese salad, freshly squeezed juice, Microbiology testing. Test items: Hygiene indicators (total number of colonies, coliforms) and 6 pathogens (Salmonella, Staphylococcus aureus, O157: H7 / NM, Listeria monocytogenes, Shigella, Bacillus). Results Among the 231 samples, 72 samples were qualified, the pass rate was 31.17%. The highest passing rate of sandwich biscuits was 93.33%. The pass rates of other samples were lower. The pass rate of non-fermented soybean products was as low as 13.33%. Conclusion The hygiene status of ready-to-eat food in our city is very poor. Some foodstuffs also detect food-borne pathogens, which may cause hidden dangers of bacterial food poisoning. Relevant departments should intensify supervision and control to ensure residents’ food safety.