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目的通过丰城市大小餐馆饮食食品微生物检测,了解丰城市大小餐馆饮食食品卫生状况。方法随机在丰城市抽取2、3星级餐馆7家(A组),排挡15家(B组)、小吃店20家(C组)。按国家标准检测红烧肉制品、清炖肉制品、爆炒菜、炝拌菜、直接食用的生食(或半生食)水产品、糕点面包、水果拼盘、鲜榨果蔬汁、餐具(筷、碗、勺、杯、盘等)的大肠杆菌菌群、致病菌。结果 3组检测样本中大肠杆菌菌群的合格率差异有统计学意义(P﹤0.01,P﹤0.001)。致病菌检出率,A组最低、B组次之、C组最高。结论提高餐馆饮食卫生的合格率,应发现问题及时整顿,对从业人员进行饮食卫生教育、提高餐饮管理人员与从业人员的卫生知识水平,使微生物对食品的污染减少到最低限度。
Objective Through the abundance of restaurants in Fengcheng City, food microbiological testing to understand the size of restaurants in Fengcheng City, food hygiene conditions. Methods A total of 2, 3 star restaurants (group A), 15 gear (group B) and 20 snack bars (group C) were randomly selected in Fengcheng City. According to the national standard testing of braised meat products, stewed meat products, stir-fried vegetables, stir-fried vegetables, direct consumption of raw (or half-baked) aquatic products, pastry bread, fruit platter, fresh fruit and vegetable juices, cutlery Cup, dish, etc.) of E. coli flora, pathogens. Results There was a significant difference in the passing rate of E. coli among the three test samples (P <0.01, P <0.001). The detection rate of pathogens was the lowest in group A, followed by group B and the highest in group C. Conclusion To improve the pass rate of food hygiene in restaurants, we should find out the problems in a timely manner and carry out the education of catering hygiene to employees and improve the hygiene knowledge level of catering managers and employees so that the pollution of foodstuffs by microorganisms can be reduced to a minimum.