散装食品中致病菌与卫生细菌指标检测技术研究
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摘要
以超市、集贸市场、学校食堂及餐饮服务业的散装食品作为研究对象,对其致病菌与卫生细菌指标进行检测,探究散装食品的细菌污染情况。在10种散装食品中,有7种食品被检出致病菌,检出率分别为牲畜肉11.67%、生禽肉28.33%、豆制品14.29%、水产品20.00%、焙烤及油炸食品1.11%、熟肉制品3.64%、餐饮食品19.82%,不同食品中的致病菌检出率存在一定的差异(P <0.05)。检测4个不同的散装食品出售地点的食品致病菌检出率,结果表明不同地点食品致病菌检出率存在一定的差异(P <0.05)。散装食品中存在食源性致病菌污染,食品安全监管部门应做好日常监管工作,确保食品安全。
In this study, bulk food in supermarkets, fairs, school canteens and catering services was taken as the research object, and the pathogenic bacteria and hygienic bacteria were detected to explore the detection rate of bacteria in bulk food. 7 kinds of 10 bulk foods was detected by the pathogen. Livestock meat 11.67%, raw poultry meat 28.33%, soybean products 14.29%, aquatic products 20.00%, baked and fried food 1.11%, cooked meat products 3.64%, catering food 19.82%, there are some differences in the detection rate of pathogens in different foods(P < 0.05). The detection rate of food pathogens in four different places of bulk food sale was detected. There are some differences in detection rate of food pathogens in different places(P < 0.05). Food-borne pathogenic bacteria contamination exists in bulk food. Food safety supervision departments should do a good job in daily supervision to ensure food safety.
In this study, bulk food in supermarkets, fairs, school canteens and catering services was taken as the research object, and the pathogenic bacteria and hygienic bacteria were detected to explore the detection rate of bacteria in bulk food. 7 kinds of 10 bulk foods was detected by the pathogen. Livestock meat 11.67%, raw poultry meat 28.33%, soybean products 14.29%, aquatic products 20.00%, baked and fried food 1.11%, cooked meat products 3.64%, catering food 19.82%, there are some differences in the detection rate of pathogens in different foods(P < 0.05). The detection rate of food pathogens in four different places of bulk food sale was detected. There are some differences in detection rate of food pathogens in different places(P < 0.05). Food-borne pathogenic bacteria contamination exists in bulk food. Food safety supervision departments should do a good job in daily supervision to ensure food safety.
引文
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[2]熊素平,宫丽媛,陈凯,等.2017年天津市河东区食品安全风险监测微生物致病菌检测结果[J].职业与健康,2018,34(18):2527-2529.
[3]王迪,赵耀,张晓嫒,等.2015年-2016年北京市特色小吃中食源性致病菌监测结果分析[J].中国卫生检验杂志,2018,28(17):2162-2164.
[4]罗伟倩,潘伟芬,黄群娣.增城区2016~2017年食品安全风险监测微生物检测结果分析[J].食品安全导刊,2018(25):67-69.
[5]蒋君,张艳,伏子奇.2015-2017年南充市食源性致病菌监测结果分析[J].应用预防医学,2018,24(4):315-317.
[6]严坤.2015-2017年苏州市吴江区食品中食源性致病菌监测结果分析[J].世界最新医学信息文摘,2018,18(68):27-28,31.
[7]杜波,修敏,任妍妍,等.2014年至2016年阜新市食源性致病菌监测结果分析[J].河北医学,2018(9):1577-1582.
[8]刘桂华,黄鑫,张炜煜,等.食品中金黄色葡萄球菌和单核细胞增生李斯特菌抗药性检测及结果分析[J].中国卫生工程学,2018,17(4):497-500.
[9]姜怡彤,接伟光,于海洋,等.乳制品中常见食源性致病菌及抑菌物质的研究现状[J].食品研究与开发,2018,39(16):195-199.
[10]张厚森,潘晓飞,杨宏朋,等.质谱法检测食源性致病菌技术研究进展[J].微生物学杂志,2018,38(4):92-96.