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目的对不同来源熟肉制品肠杆菌科细菌污染情况进行调查分析,为预防和控制食源性疾病暴发和流行提供科学依据。方法依据GB 4789.4—2010、GB 4789.38—2012和SN/T 0738—1997标准检测不同来源熟肉制品肠杆菌科细菌。结果检测样品160份,合格69份,合格率为43.1%,共检出肠杆菌科细菌133株,居前2位的分别为肺炎克雷伯菌肺炎亚种和大肠埃希菌。定型包装合格率高于散装,网络食品和超市合格率高于农贸市场和零售店,差异均有统计学意义(P<0.01)。结论本市熟肉制品被肠杆菌科细菌污染的程度较为严重,监督部门应加强熟肉制品在各个环节的监管力度,规范熟肉制品加工制作卫生行为,减少食源性疾病的发生,从而保障本市人民的饮食卫生和生命安全。
Objective To investigate the bacterial contamination of Enterobacteriaceae from cooked meat products of different origins and provide a scientific basis for the prevention and control of the outbreak and epidemic of foodborne diseases. Methods According to the standards of GB 4789.4-2010, GB 4789.38-2012 and SN / T 0738-1997, the Enterobacteriaceae strains of cooked meat products from different origins were tested. Results 160 samples were tested and 69 were qualified, with a pass rate of 43.1%. 133 strains of Enterobacteriaceae were detected. The top two were Klebsiella pneumoniae pneumonia and Escherichia coli. The qualified rate of stereotypical packaging was higher than that of bulk packaging. The passing rate of online food and supermarket was higher than that of farmer’s market and retail stores. The difference was statistically significant (P <0.01). Conclusion The cooked meat products of this city are polluted by Enterobacteriaceae more seriously. Supervision departments should strengthen the supervision of cooked meat products in all aspects, standardize the hygiene behavior of cooked meat products processing and reduce the occurrence of foodborne diseases so as to protect The people of the city’s food hygiene and life safety.