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目的调查并获得成都市中心城区串串香即食辣椒面的微生物污染现状最新资料,为即食辣椒面卫生政策的制定提供依据。方法采用多重(整群分层)抽样方法,于不同季节采集成都中心城区不同档次“串串香”餐馆的即食辣椒面70份,依据GB 4789标准检测其细菌菌落总数、霉菌菌落总数、大肠菌群数量及常见致病菌(志贺菌、金黄色葡萄球菌、蜡样芽胞杆菌)。结果即食辣椒面的细菌菌落总数在3.00×102~8.70×106cfu/g之间,霉菌菌落总数在1.50×102~3.20×105cfu/g之间,大肠菌群数≥3×104MPN/100 g者占42.86%,致病菌未检出。不同季节所采样品的细菌菌落总数间差异有统计学意义(F=3.175,P=0.03),不同餐馆档次所采样品的霉菌菌落总数间差异有统计学意义(F=8.319,P=0.005);各季节辣椒面样品的细菌与霉菌带菌量显著相关(r=0.340,P=0.006)。结论即食辣椒面受细菌、霉菌、大肠菌群污染情况不容乐观,应加大对成都特色小吃餐饮业的卫生监管力度。
Objective To investigate and obtain the latest information on microbial contamination status of instant chili peppers in the central city of Chengdu, which provides the basis for the formulation of instant chili noodles health policy. Methods A total of 70 samples of instant chili powder in different grades of “Chachuangxiang” restaurants in central city of Chengdu were collected in different seasons by multiple (cluster stratified) sampling method. The total number of bacterial colonies, the total number of mold colonies, The number of groups and common pathogens (Shigella, Staphylococcus aureus, Bacillus cereus). Results The total number of bacterial colonies in instant pepper was 3.00 × 102-8.70 × 106cfu / g, the total number of mold colonies was 1.50 × 102-3.20 × 105cfu / g, the number of coliform bacteria was more than or equal to 3 × 104MPN / 100g 42.86%, pathogens were not detected. The total number of bacterial colonies collected from different seasons was statistically different (F = 3.175, P = 0.03). There was a significant difference in the total number of mold colonies among the samples taken at different restaurant grades (F = 8.319, P = 0.005) (P> 0.05). There was a significant correlation between bacteria and mold fungi in pepper sample (r = 0.340, P = 0.006). Conclusion The contamination of bacteria, mold and coliform bacteria in instant hot pepper is not optimistic. Therefore, it is necessary to intensify the supervision on the health supervision of Chengdu specialty snack food and beverage industry.