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目的了解市售乳粉中致病菌污染状况。方法于2013年在10个省份居民购买的主要场所如超市、网店等采集不同种类的2 735份乳粉,按照食品安全国家标准方法进行蜡样芽胞杆菌、金黄色葡萄球菌和沙门菌的检测。结果乳粉中蜡样芽胞杆菌检出率为16.78%(459/2 735),调制乳粉蜡样芽胞杆菌检出率高于全脂乳粉;金黄色葡萄球菌检出率为0.51%(14/2 735),沙门菌检出率为0.04%(1/2 735)。不同采样地点(农贸市场、超市和网店)、不同采样季度的乳粉中致病菌检出率差异均无统计学意义,第三、四季度生产的乳粉致病菌检出率高于第一、二季度。结论乳粉中存在致病菌污染,应提高对乳粉的卫生质量的重视。
Objective To understand the status of bacterial contamination in commercial milk powder. Methods A total of 2 735 milk powder samples of different types were collected from major sites purchased by residents in 10 provinces in 2013, such as supermarkets and online shops. Bacillus cereus, Staphylococcus aureus and Salmonella were tested according to the National Food Safety Standard . Results The detection rate of Bacillus cereus in milk powder was 16.78% (459/2 735), and the detection rate of Bacillus cereus was higher than that of whole milk powder. The detection rate of Staphylococcus aureus was 0.51% (14 / 2 735), Salmonella detection rate was 0.04% (1/2 735). There was no significant difference in the detection rates of the pathogenic bacteria among the different sampling quarters (farmers’ markets, supermarkets and online shops), while the detection rates of the pathogenic bacteria in the third and fourth quarters were higher The first and second quarter. Conclusion The presence of pathogens in milk powder pollution should improve the health of milk powder quality attention.