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目的通过长期连续、动态的监测,掌握2010年东城区各种食品中微生物的污染状况,为食品安全监管提供依据。方法对2010年抽检的餐饮单位及流通领域的11类、282件食品中的微生物指标进行分析。结果在抽检的11类282件食品样品中,来自餐饮单位的样品共142件,其中17件样品大肠菌群阳性,阳性率为11.97%,2件样品检出金黄色葡萄球菌,检出率为1.4%;来自流通领域的样品共140件,1件大肠菌群阳性,阳性率为0.7%。从食品类别来看,熟制豆制品大肠菌群阳性率最高为27.5%,其余依次为散装冰激凌20.0%、散装熟肉制品11.4%、中式凉拌菜2.5%,差异有统计学意义(χ2=9.513,P<0.05)。从季节来看,采自夏季食品大肠菌群阳性率最高,差异有统计学意义(χ2=7.106,P<0.05)。从餐饮单位的级别来看,A级单位、B级单位和C级单位大肠菌群的阳性率依次升高,差异有统计学意义(P<0.05)。结论流通领域的食品卫生状况要比餐饮单位的食品卫生状况好。容易引起食源性疾患的食品主要集中在熟制豆制品,散装冰激凌,散装熟肉制品和中式凉拌菜,夏季的食品卫生状况更容易造成食源性致疾患的发生,秋季也不应忽视。建议卫生部门加强重点季节重点食品的卫生监督监测工作,降低食源性疾患的发病风险。
OBJECTIVE Through long-term continuous and dynamic monitoring, we can know the status of microorganisms in various foods in Dongcheng District in 2010 and provide the basis for food safety regulation. Methods The indicators of microorganisms in 11 categories and 282 foodstuffs distributed in 2010 were analyzed. Results In the sample of 282 food samples from 11 types of sampling, there were 142 samples from catering units, of which 17 samples were positive for coliform bacteria, the positive rate was 11.97%. Two samples were detected Staphylococcus aureus, the detection rate was 1.4%. There were 140 samples from the circulation field and 1 coliform positive, with a positive rate of 0.7%. In terms of food category, the highest positive rate of coliform bacteria in cooked soy products was 27.5%, followed by 20.0% in bulk ice cream, 11.4% in bulk cooked meat products and 2.5% in Chinese cold salad, with significant differences (χ2 = 9.513 , P <0.05). In terms of seasons, the positive rate of coliform bacteria collected from summer foods was the highest, with significant difference (χ2 = 7.106, P <0.05). The level of catering units from the point of view, A-level units, B-level units and C-level units of coliform bacteria in turn the positive rate, the difference was statistically significant (P <0.05). Conclusions Food hygiene in circulation is better than food hygiene in catering establishments. Food prone to foodborne diseases are mainly concentrated in cooked soy products, bulk ice cream, bulk cooked meat products and Chinese salad, food hygiene in the summer is more likely to cause food-borne diseases, autumn should not be ignored. It is recommended that the health department should strengthen the health supervision and monitoring of key season-focused foods in order to reduce the risk of developing food-borne diseases.