湖南省城乡居民常见动物性食品储存和加工方式调查
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摘要
目的了解湖南省居民动物性食物储存、加工习惯现状,比较处理习惯对不同食物中微生物卫生状况影响的差异,探究微生物风险有关行为环节。方法根据人口及地区生产总值分层随机抽取长沙市、益阳市、衡阳市,随机抽取城市、乡镇各12个居民区共648户居民家庭,2017年8-9月使用自编问卷开展入户调查,了解家庭及主要烹饪人员人口学信息及5种动物性食物(鲜畜肉、鲜禽肉、鲜动物性水产、熟肉制品、鲜蛋)储存、加工及剩菜处理习惯。结果储存习惯:24.1%(95%CI:22.7%～25.5%)家庭无将食物单独包装存放习惯,15.8%(95%CI:13.0%～18.6%)家庭鲜蛋常温存放常超过1周,鲜蛋经过家庭储存过程后其中细菌含量可能增长约1 000倍,显著高于其他食品的增长倍数(P<0.05)。加工习惯:73.0%(95%CI:69.6%～76.4%)家庭无生熟食物砧板分开习惯,52.9%(95%CI:49.0%～56.8%)家庭烹饪前无清洗鲜蛋蛋壳习惯,18.7%(95%CI:15.6%～21.8%)家庭熟肉制品、7.0%(95%CI:5.0%～9.0%)家庭鲜蛋无彻底加热习惯。剩菜处理习惯:24.8%(95%CI:24.0%～25.6%)有食用剩菜习惯的家庭重新食用前加热不彻底,且习惯常温保存、再食用超过1餐的,再食用前不彻底加热比例更高(P<0.05)。结论湖南省居民动物性食品储存、加工方式存在食品安全隐患,食品风险管理及宣教中应注意以下环节有关的风险:鲜蛋存放过久,熟肉制品食用前再加热程度不足,剩余菜肴常温存放、再食用前加热不彻底等。
Objective To investigate the current status of storing and processing habits of animal products among residents in Hunan Province, to compare the differences in the impact of storing and processing habits on microbiological hygiene of different foods, and to explore weaknesses vulnerable to microbial foodborne diseases. Methods Six hundred and forty-eight households were randomly selected from 12 urban and 12 rural residential areas among 3 municipalities(including Changsha City, Yiyang City and Hengyan City) randomly selected in accordance with stratification of population size and regional GDP. From August to September, 2017, a self-designed questionnaire was used to conduct a household survey on demographic information of the households and those who cooked for the family, storage and processing habits of 5 types of animal products like fresh livestock, fresh poultry, fresh aquatic animals, cooked meat product and fresh eggs, and the leftover handling habits. Results As for the storage habits, 24.1%(95%CI:22.7%-25.5%) households had no habit of separate package of animal products, and 15.8%(95%CI:13.0%-18.6%) usually stored fresh eggs in room temperature over 1 week, making a bacterial multiplication up to 1,000-fold possible in eggs during storage. 73.0%(95%CI:69.6%-76.4%) households were not equipped with exclusive cutting boards for cooked foods against raw foods, 52.9%(95%CI:49.0%-56.8%) did not habitually wash egg shell before cooking. 18.7%(95%CI:15.6%-21.8%) households did not thoroughly cook meats and 7.0%(95%CI:5.0%-9.0%) eggs. Among the households with a habit of eating leftover, 24.8%(95%CI:24.0%-25.6%) did not thoroughly reheat leftover food before eating; moreover, the proportions of households with habitual storing of leftover food in room temperature, with a habit of eating leftover food more than once and without a habit of thoroughly reheating leftover food before eating were found to be higher(P<0.05). Conclusions There existed food safety vulnerability in the habits of storing and processing animal foods among the households in Hunan Province. In the aspects of management, propaganda and education of food safety, more attention should be paid to the vulnerability, including storage duration of fresh eggs, degree of reheating cooked meat products before eating, storing leftover food in room temperature and degree of reheating leftover food before eating.
Objective To investigate the current status of storing and processing habits of animal products among residents in Hunan Province, to compare the differences in the impact of storing and processing habits on microbiological hygiene of different foods, and to explore weaknesses vulnerable to microbial foodborne diseases. Methods Six hundred and forty-eight households were randomly selected from 12 urban and 12 rural residential areas among 3 municipalities(including Changsha City, Yiyang City and Hengyan City) randomly selected in accordance with stratification of population size and regional GDP. From August to September, 2017, a self-designed questionnaire was used to conduct a household survey on demographic information of the households and those who cooked for the family, storage and processing habits of 5 types of animal products like fresh livestock, fresh poultry, fresh aquatic animals, cooked meat product and fresh eggs, and the leftover handling habits. Results As for the storage habits, 24.1%(95%CI:22.7%-25.5%) households had no habit of separate package of animal products, and 15.8%(95%CI:13.0%-18.6%) usually stored fresh eggs in room temperature over 1 week, making a bacterial multiplication up to 1,000-fold possible in eggs during storage. 73.0%(95%CI:69.6%-76.4%) households were not equipped with exclusive cutting boards for cooked foods against raw foods, 52.9%(95%CI:49.0%-56.8%) did not habitually wash egg shell before cooking. 18.7%(95%CI:15.6%-21.8%) households did not thoroughly cook meats and 7.0%(95%CI:5.0%-9.0%) eggs. Among the households with a habit of eating leftover, 24.8%(95%CI:24.0%-25.6%) did not thoroughly reheat leftover food before eating; moreover, the proportions of households with habitual storing of leftover food in room temperature, with a habit of eating leftover food more than once and without a habit of thoroughly reheating leftover food before eating were found to be higher(P<0.05). Conclusions There existed food safety vulnerability in the habits of storing and processing animal foods among the households in Hunan Province. In the aspects of management, propaganda and education of food safety, more attention should be paid to the vulnerability, including storage duration of fresh eggs, degree of reheating cooked meat products before eating, storing leftover food in room temperature and degree of reheating leftover food before eating.
引文
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[5] 董晓梅,何志佳,麦承罡,等.广州市部分居民对食品安全的认知、态度调查[J].现代预防医学,2007,34(3):578-579,584.
[6] 朱江辉,任鹏程,徐海滨,等.中国鸡肉沙门菌厨房内交叉污染模型初探[J].中国食品卫生杂志,2016,28(3):382-388.
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[9] 查光庆.HACCP在S钢饮食公司团餐卫生管理中的应用研究[D].沈阳:东北大学,2010.
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[14] 中华人民共和国国家卫生和计划生育委员会.GB2749-2015食品安全国家标准蛋与蛋制品[S].北京,2015:1-3.
[15] 章彬.冷鲜鸡加工及贮藏过程中的微生物调查及气调保鲜技术应用研究[D].扬州:扬州大学,2017.
[16] 郑振霄.不同贮藏方法对鲐鱼品质变化影响的研究[D].杭州:浙江工商大学,2016.
[17] Lublin A, Sela S. The impact of temperature during the storage of table eggs on the viability of Salmonella enterica serovars Enteritidis and Virchow in the eggs[J].Poult Sci,2008,87(11):2208-2214.
[18] Lublin A, Maler S, Mechani S, et al. Survival of salmonella enterica serovar infantis on and within stored table eggs[J]. J Food Pro,2015,78(2):287-292.
[19] 谈国兴.HACCP在中餐烹饪生产中的应用[J].中国食物与营养,2006,12(1):30-32.
[20] 巢国祥.扬州市食源性致病菌流行现状、耐药特性和关键控制点研究[D].扬州:扬州大学,2006.
[21] 楼乐平.HACCP在农村家庭聚餐卫生管理中的应用[J].中国公共卫生管理,2010,26(4):371-372.
[22] 周新建.HACCP体系在高校餐饮服务食品安全保障中的应用[J].石家庄铁道大学学报(社会科学版),2012,6(4):24-27.
[23] 王友水,蒋小平.HACCP在餐饮业重大活动食品安全保障中的应用研究[J].实用预防医学,2009,16(5):1471-1474.
[24] 刘晓明.蛋品储藏过程中新鲜度变化研究[D].济南:齐鲁工业大学,2014.
[25] 陈蓉,唐旭辉.2011年永州市食源性致病菌监测[J].实用预防医学,2012,19(7):1032-1034.
[26] Walker SJ, Archer P, Banks JG. Growth of Listeria monocytogenes at refrigeration temperatures[J].J Appl Bacteriol,1990,68(2):157-162.
[27] 刘学铭,方少钦,唐道帮,等.我国熟肉制品微生物安全现状与控制技术[J].现代食品科技,2012,28(1):99-103.
[28] 刘美玉,王永霞,孔德江,等.鸡蛋壳表面及蛋内容物的微生物污染情况分析[J].肉类研究,2008,22(3):62-65.
[29] Lahou E,Wang X,De BE, et al. Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips[J].Int J Food Microbiol,2015,206(15):118-129.
[30] Sheen S,Huang L,Sommers C. Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode[J].J Food Sci,2012,77(8):209-214.
[31] 张黎,朱江辉,徐海滨,等.2015年中国居民家庭厨房内生肉加工行为现况调查[J].实用预防医学,2017,24(3):275-279.
[32] 沈瑾,孙惠惠,朱仁义,等.居家餐具微生物污染状况研究[J].环境卫生学杂志,2014,4(2):174-177.
[33] 赵磊,罗红霞,黄彦芳,等.市售鸡蛋三种主要致病微生物的检测与分析[J].现代食品科技,2010,26(2):200-202.
[34] 陆姣,王晓莉,吴林海,等.家庭食品处理风险行为特征与食源性疾病间相关性研究[J].中国人口·资源与环境,2017,27(8):98-105.
[2] 朱江辉,宋筱瑜,王晔茹,等.食品微生物风险分级研究进展[J].中国食品卫生杂志,2015,27(3):322-329.
[3] 唐诗斯.重庆市2001-2007年食物中毒流行病学分析及食物中毒预防措施[D].重庆:西南大学,2008.
[4] 陈树昶,王玲莉,盛金芳,等.杭州市流动人口急性腹泻危险因素的病例对照研究[J].中国食品卫生杂志,2015,27(6):657-661.
[5] 董晓梅,何志佳,麦承罡,等.广州市部分居民对食品安全的认知、态度调查[J].现代预防医学,2007,34(3):578-579,584.
[6] 朱江辉,任鹏程,徐海滨,等.中国鸡肉沙门菌厨房内交叉污染模型初探[J].中国食品卫生杂志,2016,28(3):382-388.
[7] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 27306-2008 食品安全管理体系餐饮业要求[S].北京,2008:4-6.
[8] 贾金钊.盐城市某四星级酒店食品加工HACCP体系建立和应用研究[D].南京:南京农业大学,2010.
[9] 查光庆.HACCP在S钢饮食公司团餐卫生管理中的应用研究[D].沈阳:东北大学,2010.
[10] 陈洪华.烹饪实验室教学实施HACCP的思考[J].中国食物与营养,2009,15(1):16-18.
[11] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 2707-2016食品安全国家标准鲜(冻)畜、禽产品[S].北京,2016:1-2.
[12] 中华人民共和国国家卫生和计划生育委员会. GB2733-2015食品安全国家标准鲜、冻动物性水产品[S].北京,2015:1-2.
[13] 中华人民共和国国家卫生和计划生育委员会.国家食品药品监督管理总局.GB 2726-2016食品安全国家标准熟肉制品[S].北京,2016:1-2.
[14] 中华人民共和国国家卫生和计划生育委员会.GB2749-2015食品安全国家标准蛋与蛋制品[S].北京,2015:1-3.
[15] 章彬.冷鲜鸡加工及贮藏过程中的微生物调查及气调保鲜技术应用研究[D].扬州:扬州大学,2017.
[16] 郑振霄.不同贮藏方法对鲐鱼品质变化影响的研究[D].杭州:浙江工商大学,2016.
[17] Lublin A, Sela S. The impact of temperature during the storage of table eggs on the viability of Salmonella enterica serovars Enteritidis and Virchow in the eggs[J].Poult Sci,2008,87(11):2208-2214.
[18] Lublin A, Maler S, Mechani S, et al. Survival of salmonella enterica serovar infantis on and within stored table eggs[J]. J Food Pro,2015,78(2):287-292.
[19] 谈国兴.HACCP在中餐烹饪生产中的应用[J].中国食物与营养,2006,12(1):30-32.
[20] 巢国祥.扬州市食源性致病菌流行现状、耐药特性和关键控制点研究[D].扬州:扬州大学,2006.
[21] 楼乐平.HACCP在农村家庭聚餐卫生管理中的应用[J].中国公共卫生管理,2010,26(4):371-372.
[22] 周新建.HACCP体系在高校餐饮服务食品安全保障中的应用[J].石家庄铁道大学学报(社会科学版),2012,6(4):24-27.
[23] 王友水,蒋小平.HACCP在餐饮业重大活动食品安全保障中的应用研究[J].实用预防医学,2009,16(5):1471-1474.
[24] 刘晓明.蛋品储藏过程中新鲜度变化研究[D].济南:齐鲁工业大学,2014.
[25] 陈蓉,唐旭辉.2011年永州市食源性致病菌监测[J].实用预防医学,2012,19(7):1032-1034.
[26] Walker SJ, Archer P, Banks JG. Growth of Listeria monocytogenes at refrigeration temperatures[J].J Appl Bacteriol,1990,68(2):157-162.
[27] 刘学铭,方少钦,唐道帮,等.我国熟肉制品微生物安全现状与控制技术[J].现代食品科技,2012,28(1):99-103.
[28] 刘美玉,王永霞,孔德江,等.鸡蛋壳表面及蛋内容物的微生物污染情况分析[J].肉类研究,2008,22(3):62-65.
[29] Lahou E,Wang X,De BE, et al. Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips[J].Int J Food Microbiol,2015,206(15):118-129.
[30] Sheen S,Huang L,Sommers C. Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode[J].J Food Sci,2012,77(8):209-214.
[31] 张黎,朱江辉,徐海滨,等.2015年中国居民家庭厨房内生肉加工行为现况调查[J].实用预防医学,2017,24(3):275-279.
[32] 沈瑾,孙惠惠,朱仁义,等.居家餐具微生物污染状况研究[J].环境卫生学杂志,2014,4(2):174-177.
[33] 赵磊,罗红霞,黄彦芳,等.市售鸡蛋三种主要致病微生物的检测与分析[J].现代食品科技,2010,26(2):200-202.
[34] 陆姣,王晓莉,吴林海,等.家庭食品处理风险行为特征与食源性疾病间相关性研究[J].中国人口·资源与环境,2017,27(8):98-105.