长宁区集贸市场熟食店食品安全状况评价及管理对策探讨
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摘要
研究目的
通过对长宁区部分集贸市场熟食店的卫生设施、熟食食品来源、食品操作卫生、操作人员个人卫生等情况现场调查,以及对熟食店的熟食抽样检验,分析评价长宁区集贸市场熟食店食品安全总体状况；对可能造成熟食不合格的影响因素进行分析,从而得出影响熟食店食品安全的主要因素,并提出长宁区集贸市场熟食店食品安全管理对策和措施。
研究方法
1、根据长宁区各街道区域分布特点,分层抽取4个街道,抽取的4个街道共有23个集贸市场,随后从每个集贸市场随机抽取2户熟食店,共计46户,作为研究对象。
2、设计调查表,对抽取的熟食店的卫生设施、熟食食品来源、食品操作卫生、操作人员个人卫生等情况进行调查；在每家熟食店抽取6件熟食进行微生物指标检测,检验指标为细菌菌落总数、大肠菌群、副溶血性弧菌、金黄色葡萄球菌、志贺氏菌、沙门氏菌。同时,在每家熟食店随机抽取4～6件操作环节样品(包括砧板、刀、操作台等)进行清洁度(ATP)快速检测。
3、采用单因素和多因素统计分析方法,对可能造成熟食不合格的影响因素进行分析,从而得出影响熟食店食品安全的主要因素,并提出集贸市场熟食店针对性管理对策和措施。
研究结果
1、抽检的276件熟肉制品经微生物项目检测,合格66件,总体合格率23.91%。210件不合格的样品中,有87件样品菌落总数或大肠菌群一项指标不合格,118件样品菌落总数和大肠菌群两项指标不合格,5件样品检出致病菌,且大肠菌群、细菌菌落总数指标均不合格。对46家熟食店共计223件环节样品进行表面清洁度(ATP)快速检测,合格57件,合格率25.56%。
2、46家熟食店现况调查发现,熟食店都能按照要求在专间内设置二次更衣室,并配备空调、紫外线灭菌灯、流动水装置和冰箱等基本卫生设施。
3、在调查中发现熟食店食品加工卫生情况存在较多问题：有60.86%的单位操作时未配制消毒水,19.6%的单位在进行食品操作时没有佩戴口罩,并存在戴戒指、留指甲等不良个人卫生习惯。熟食存放环境较差,32.6%的单位专间温度过高、13%的单位熟食存放存在交叉污染现象,21.7%的熟食生产企业配送熟食的车辆没有冷藏设施。另外还存在熟食送货单不规范,部分送货单存在涂改、未加盖送货单位公章等现象。
4、从熟肉制品卫生质量相关因素的单因素分析结果来看,“是否有二次更衣室”、“消毒水是否配制”、“消毒水配制浓度是否符合要求”、“是否存在堆放杂物现象”、“操作时是否佩戴口罩”、“专间温度是否符合要求(<25℃)”、“进货凭证是否符合行业规范”、“进货凭证有无涂改现象”等8个项目P值<0.05,有统计学意义。“是否戴口罩”和“专间温度是否符合要求”2个项目被纳入logistic回归方程,可以认为“是否戴口罩”和“专间温度是否符合要求”是影响熟肉制品合格率的相关因素。
研究结论
1、集体市场熟肉制品抽检合格率低,主要不合格项目是大肠菌群超标；276件样品中有5件样品检出金黄色葡萄球菌,肠毒素显示阳性,熟肉制品致病菌污染不能忽视。
2、熟食店卫生许可和硬件设施情况较好,而熟食店食品加工操作过程则存在较多卫生问题,需进一步规范。
3、“是否戴口罩”和“专间温度是否符合要求”是影响熟肉制品合格率的相关因素。
4、针对熟食卫生质量影响因素,提出六项针对性管理对策和措施：一是建立有效的培训机制；二是明确集贸市场的管理职能参与对熟食店的管理；三是使用电脑打印送货单来代替原先的手写送货；四是推行使用温度实时监控系统做到食品加工全过程冷链；五是在熟食行业中推行中式熟食包装化；六是建立食品操作人员安全操作自检记录；七是使用食品物流溯源系统做到食品从原料到餐桌的全程监控。
Research objects:
To analyze the major risk factors for cooked food, and to explore the effective management methods for trade market delicatessen shop.
Research contents:
1, Summarizing and analyzing the health facilities, delicatessen sources, food hander's personal hygiene and operating condition of delicatessen shop in trade markets in Changning District.
2, Taking 6 cooked food samples from each delicatessen shop to determine the total bacterial colony, coliforms, Vibrio parahaemolyticus, Staphylococcus aureus, Shigella and Salmonella.
3, Taking 4 samples in cooking process from each delicatessen shop to determine the ATP (adenosine-triphosphate) fluorescence.
4, Analyzing the major risk factors and exploring the appropriate management for delicatessen shop in trade markets.
Research Methods:
1, The literature review method:To find the relevant laws and management regulations for cooked food industry and delicatessen shop.
2, Survey:To survey the health facilities, sales of food sources, food handling hygiene, personal hygiene of delicatessen shops according to the surveying tables for delicatessen shops.
Results:
1, The survey found there were some merits in delicatessen processing, such as not preparing sterile water, not wearing a mask when making food operation, and other bad personal hygiene habits (wearing a ring, leaving nails etc).Poorly cooked food storage environment, specifically the temperature be too high, and the cross-contamination of cooked food when they stored. Some delicatessen shops did not have refrigerated vehicle to transport their products. Delicatessen delivery notes were not standardized, part of the delivery notes were altered, no seal and so on.
2, There were 66 qualified samples among 276 cooked meat products, 204 samples were contaminated by coliforms,5 contaminated by Staphylococcus aureus with enterotoxin.
3,46 delicatessen shops were investigated. The results showed they had better licensing and hardware facilities and the post-secondary dressing room which equipped with air conditioner, UV sterilization lamp, mobile water units, refrigerators and so on in accordance with management requirement.
4, The results of ATP fluorescence test showed the pass rate was 25.56%.
5, The univariate analysis showed that factors related to the hygienic quality of cooked meat were" if delicatessen shop has second locker room," if sterile water is prepared," "if the concentration of sterile water is fit for the requirements", "if the field stacks sundries", "if the food handler wears a mask when operation", "if the temperature of the special room is <25℃", "if certificate is in line with industry norms ", "If the stock certificates are without alteration" (P<0.05). Two items (if the worker wears a mask when operation and if the temperature of the special room is <25℃)were bring into logistic regression equation.
Conclusion:
The results of survey showed that qualified rate was very low in cooked meat products, which mainly contaminated by coliforms and five samples had Staphylococcus aureus enterotoxin. There were some merits in delicatessen food processing.
Form the results of this survey following suggestions be posed: training should be made through the establishment of an effective mechanism to enhance health awareness of food handlers, the management of trade markets should contain the delicatessen shop, computer printing delivery notes could be used to replace the original hand-written delivery, real-time monitoring system could be used to achieve a suitable temperature (cold chain) during food processing, delicatessen could be packaged before sold in delicatessen shops to reduce secondary pollution, self-records of handlers could be established to help them forming a good faith, the food traceability system from raw materials to dining table could be used, regular sampling system and databases could be established to inspect the overall condition of cooked meat products.
通过对长宁区部分集贸市场熟食店的卫生设施、熟食食品来源、食品操作卫生、操作人员个人卫生等情况现场调查,以及对熟食店的熟食抽样检验,分析评价长宁区集贸市场熟食店食品安全总体状况；对可能造成熟食不合格的影响因素进行分析,从而得出影响熟食店食品安全的主要因素,并提出长宁区集贸市场熟食店食品安全管理对策和措施。
研究方法
1、根据长宁区各街道区域分布特点,分层抽取4个街道,抽取的4个街道共有23个集贸市场,随后从每个集贸市场随机抽取2户熟食店,共计46户,作为研究对象。
2、设计调查表,对抽取的熟食店的卫生设施、熟食食品来源、食品操作卫生、操作人员个人卫生等情况进行调查；在每家熟食店抽取6件熟食进行微生物指标检测,检验指标为细菌菌落总数、大肠菌群、副溶血性弧菌、金黄色葡萄球菌、志贺氏菌、沙门氏菌。同时,在每家熟食店随机抽取4～6件操作环节样品(包括砧板、刀、操作台等)进行清洁度(ATP)快速检测。
3、采用单因素和多因素统计分析方法,对可能造成熟食不合格的影响因素进行分析,从而得出影响熟食店食品安全的主要因素,并提出集贸市场熟食店针对性管理对策和措施。
研究结果
1、抽检的276件熟肉制品经微生物项目检测,合格66件,总体合格率23.91%。210件不合格的样品中,有87件样品菌落总数或大肠菌群一项指标不合格,118件样品菌落总数和大肠菌群两项指标不合格,5件样品检出致病菌,且大肠菌群、细菌菌落总数指标均不合格。对46家熟食店共计223件环节样品进行表面清洁度(ATP)快速检测,合格57件,合格率25.56%。
2、46家熟食店现况调查发现,熟食店都能按照要求在专间内设置二次更衣室,并配备空调、紫外线灭菌灯、流动水装置和冰箱等基本卫生设施。
3、在调查中发现熟食店食品加工卫生情况存在较多问题：有60.86%的单位操作时未配制消毒水,19.6%的单位在进行食品操作时没有佩戴口罩,并存在戴戒指、留指甲等不良个人卫生习惯。熟食存放环境较差,32.6%的单位专间温度过高、13%的单位熟食存放存在交叉污染现象,21.7%的熟食生产企业配送熟食的车辆没有冷藏设施。另外还存在熟食送货单不规范,部分送货单存在涂改、未加盖送货单位公章等现象。
4、从熟肉制品卫生质量相关因素的单因素分析结果来看,“是否有二次更衣室”、“消毒水是否配制”、“消毒水配制浓度是否符合要求”、“是否存在堆放杂物现象”、“操作时是否佩戴口罩”、“专间温度是否符合要求(<25℃)”、“进货凭证是否符合行业规范”、“进货凭证有无涂改现象”等8个项目P值<0.05,有统计学意义。“是否戴口罩”和“专间温度是否符合要求”2个项目被纳入logistic回归方程,可以认为“是否戴口罩”和“专间温度是否符合要求”是影响熟肉制品合格率的相关因素。
研究结论
1、集体市场熟肉制品抽检合格率低,主要不合格项目是大肠菌群超标；276件样品中有5件样品检出金黄色葡萄球菌,肠毒素显示阳性,熟肉制品致病菌污染不能忽视。
2、熟食店卫生许可和硬件设施情况较好,而熟食店食品加工操作过程则存在较多卫生问题,需进一步规范。
3、“是否戴口罩”和“专间温度是否符合要求”是影响熟肉制品合格率的相关因素。
4、针对熟食卫生质量影响因素,提出六项针对性管理对策和措施：一是建立有效的培训机制；二是明确集贸市场的管理职能参与对熟食店的管理；三是使用电脑打印送货单来代替原先的手写送货；四是推行使用温度实时监控系统做到食品加工全过程冷链；五是在熟食行业中推行中式熟食包装化；六是建立食品操作人员安全操作自检记录；七是使用食品物流溯源系统做到食品从原料到餐桌的全程监控。
Research objects:
To analyze the major risk factors for cooked food, and to explore the effective management methods for trade market delicatessen shop.
Research contents:
1, Summarizing and analyzing the health facilities, delicatessen sources, food hander's personal hygiene and operating condition of delicatessen shop in trade markets in Changning District.
2, Taking 6 cooked food samples from each delicatessen shop to determine the total bacterial colony, coliforms, Vibrio parahaemolyticus, Staphylococcus aureus, Shigella and Salmonella.
3, Taking 4 samples in cooking process from each delicatessen shop to determine the ATP (adenosine-triphosphate) fluorescence.
4, Analyzing the major risk factors and exploring the appropriate management for delicatessen shop in trade markets.
Research Methods:
1, The literature review method:To find the relevant laws and management regulations for cooked food industry and delicatessen shop.
2, Survey:To survey the health facilities, sales of food sources, food handling hygiene, personal hygiene of delicatessen shops according to the surveying tables for delicatessen shops.
Results:
1, The survey found there were some merits in delicatessen processing, such as not preparing sterile water, not wearing a mask when making food operation, and other bad personal hygiene habits (wearing a ring, leaving nails etc).Poorly cooked food storage environment, specifically the temperature be too high, and the cross-contamination of cooked food when they stored. Some delicatessen shops did not have refrigerated vehicle to transport their products. Delicatessen delivery notes were not standardized, part of the delivery notes were altered, no seal and so on.
2, There were 66 qualified samples among 276 cooked meat products, 204 samples were contaminated by coliforms,5 contaminated by Staphylococcus aureus with enterotoxin.
3,46 delicatessen shops were investigated. The results showed they had better licensing and hardware facilities and the post-secondary dressing room which equipped with air conditioner, UV sterilization lamp, mobile water units, refrigerators and so on in accordance with management requirement.
4, The results of ATP fluorescence test showed the pass rate was 25.56%.
5, The univariate analysis showed that factors related to the hygienic quality of cooked meat were" if delicatessen shop has second locker room," if sterile water is prepared," "if the concentration of sterile water is fit for the requirements", "if the field stacks sundries", "if the food handler wears a mask when operation", "if the temperature of the special room is <25℃", "if certificate is in line with industry norms ", "If the stock certificates are without alteration" (P<0.05). Two items (if the worker wears a mask when operation and if the temperature of the special room is <25℃)were bring into logistic regression equation.
Conclusion:
The results of survey showed that qualified rate was very low in cooked meat products, which mainly contaminated by coliforms and five samples had Staphylococcus aureus enterotoxin. There were some merits in delicatessen food processing.
Form the results of this survey following suggestions be posed: training should be made through the establishment of an effective mechanism to enhance health awareness of food handlers, the management of trade markets should contain the delicatessen shop, computer printing delivery notes could be used to replace the original hand-written delivery, real-time monitoring system could be used to achieve a suitable temperature (cold chain) during food processing, delicatessen could be packaged before sold in delicatessen shops to reduce secondary pollution, self-records of handlers could be established to help them forming a good faith, the food traceability system from raw materials to dining table could be used, regular sampling system and databases could be established to inspect the overall condition of cooked meat products.
引文
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[1]朱丹.富阳市2009年市售卤味熟食制品微生物指标监测结果分析[J].中国初级卫生保健,2010,24(8)：93.
[2]陈晓莲,熟肉制品制售过程中微生物污染控制的研究[J].食品科技,2008(10)：273-275.
[3]何天菲.深圳超市销售的熟食卫生状况分析[J].实用预防医学,2003,10(4)：560.
[4]郭淑玉,侯君,葛丽敏.大连市部分超市熟食制品微生物污染调查[J].中国公共卫生2007,23(5)：615.
[5]赖志胜.广州市越秀区熟肉制品微生物污染状况及相关影响因素分析[D].中山大学,2009.
[6]马景宏,王为黎,赵虹.熟肉制品微生物污染情况分析[J].中国微生态学杂志2005,17(5)：391.
[7]郑雷军,徐晨,姚玉君,李洁.上海市熟食生产企业卫生现况及监督管理对策[J].上海预防医学,2003,15(10)：495-497.
[8]陈国威.以超市为平台食品安全宣教及熟食制售过程微生物污染控制研究[D].东南大学,2006.
[9]王新甫,王永中.枣庄市部分社区居民食品安全意识状况调查[J].预防医学论坛2005,11(2).
[10]马林,张玉莲,何洁仪,方建国,刘健,彭志丽.广交会食街快餐熟食品供应的HACCP管理应用研究[J]. 《中国食品卫生杂志》,2004,16(3)：227-231.
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[16]徐爱军,咸宝龙,谢士飞.简述微生物污染肉制品的防治措施[J].第五届中国肉类科技大会论文集2005：26.
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[1]朱丹.富阳市2009年市售卤味熟食制品微生物指标监测结果分析[J].中国初级卫生保健,2010,24(8)：93.
[2]陈晓莲,熟肉制品制售过程中微生物污染控制的研究[J].食品科技,2008(10)：273-275.
[3]何天菲.深圳超市销售的熟食卫生状况分析[J].实用预防医学,2003,10(4)：560.
[4]郭淑玉,侯君,葛丽敏.大连市部分超市熟食制品微生物污染调查[J].中国公共卫生2007,23(5)：615.
[5]赖志胜.广州市越秀区熟肉制品微生物污染状况及相关影响因素分析[D].中山大学,2009.
[6]马景宏,王为黎,赵虹.熟肉制品微生物污染情况分析[J].中国微生态学杂志2005,17(5)：391.
[7]郑雷军,徐晨,姚玉君,李洁.上海市熟食生产企业卫生现况及监督管理对策[J].上海预防医学,2003,15(10)：495-497.
[8]陈国威.以超市为平台食品安全宣教及熟食制售过程微生物污染控制研究[D].东南大学,2006.
[9]王新甫,王永中.枣庄市部分社区居民食品安全意识状况调查[J].预防医学论坛2005,11(2).
[10]马林,张玉莲,何洁仪,方建国,刘健,彭志丽.广交会食街快餐熟食品供应的HACCP管理应用研究[J]. 《中国食品卫生杂志》,2004,16(3)：227-231.
[11]崔诚,李保国,管骁,董梅.熟食制品快速冷却技术研究与应用.中国制冷学会2009年学术年会,2009.
[12]马志英.真空冷却技术在熟肉制品工业化生产中的应用研究[J].食品科学,2003,24(10)：10-11.
[13]James S. J. The cooling of cooked meat products. InProceedings of the Future Meat[M]. Manufacturing Processes. London, UK. Institute of Mechanical Engineering, 1990:1-9.
[14]Karl Mc Donald, Da-wen Sun. Effect of evacuation rate onthe vacuum cooling process of a cooked beef product[J]. Journal of Food Engineering,2001,48:195-202.]。 Karl 等[Karl Mc Donald, Da-wen Sun. The formation of pores andtheir effects in a cooked beef product on the efficiency ofvacuum cooling[J]. Journal of Food Engineering,2001,47:175-183.
[15]Da-wen Sun, Li-jun Wang. Heat transfer characteristics ofcooked meats using different coolingmethods[J]. International Journal of Refrigeration,2000,23:508-516.
[16]徐爱军,咸宝龙,谢士飞.简述微生物污染肉制品的防治措施[J].第五届中国肉类科技大会论文集2005：26.