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目的了解绵阳市近5年来食品微生物污染状况,为监督和保障食品卫生提供参考依据。方法按照国家标准检验方法和卫生标准对食品样品进行微生物检测和分析。结果2003～2007年共检测3614份食品,合格率82.13%。不同年度间食品合格率具有显著性差异(χ2=17.99,P<0.01);春夏秋冬四季食品合格率具有显著性差异(χ2=87.62,P<0.01),夏季食品合格率最低,受微生物污染情况较其他季节严重;不同检测目的食品样品中,送检样品合格率显著高于抽检样品和委托样品(χ2=40.55,P<0.01);不同类别食品合格率有显著性差异(χ2=492.86,P<0.01),发酵酒合格率最高达100%,凉拌菜合格率最低,仅为51.12%,其次是熟肉制品,合格率为59.37%。结论不同季节、不同种类食品受微生物污染程度不同。卫生监管部门应重点加强夏季食品、特别是凉拌菜、熟肉制品等的监督检测力度。
Objective To understand the status of food microbial contamination in Mianyang City in recent 5 years and provide reference for monitoring and ensuring food hygiene. Methods Microbiological examination and analysis of food samples were conducted according to the national standard test methods and hygiene standards. Results A total of 3,614 food samples were detected from 2003 to 2007, with a pass rate of 82.13%. The passing rate of food in different years was significantly different (χ2 = 17.99, P <0.01); the passing rate of food in spring, summer, autumn, and winter was significantly different (χ2 = 87.62, P <0.01); the passing rate of summer food was the lowest; (Χ2 = 40.55, P <0.01). The passing rate of different types of food was significantly different (χ2 = 492.86, P <0.01). The qualified rate of samples was higher than that of sampling and entrusted samples P <0.01). The passing rate of fermented wine was up to 100%. The passing rate of cold salad was the lowest, only 51.12%, followed by cooked meat with the pass rate of 59.37%. Conclusions Different types of food are contaminated by microorganisms in different seasons. Health regulatory authorities should focus on strengthening the supervision and inspection of summer foods, especially cold vegetables and cooked meat products.