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目的了解某地部分市售食品微生物污染情况,为食品监管工作提供依据。方法采集市售16个品种296份样本,按照国家标准进行检验和评价,不同食品种类,检测指标不同,检测结果用SPSS 13.0软件进行统计,以P<0.05为差异有统计学意义。结果样本中细菌总数的检出率75.39%高于大肠菌群的检出率16.23%,霉菌检出率为27.27%;糕点、即食非发酵豆制品和桶装水超标率分别为44.00%、44.00%和50.00%,致病菌检出率较低。不同包装类型卫生指标菌检出率差异有统计学意义(χ2=4.14、12.06、6.53,P均<0.05),而不同采样点卫生指标菌检出率差异无统计学意义(χ2=0.42、0.47、0.07,P均>0.05)。结论该地食品安全性总体较好,监管部门应加强对非发酵豆制品、糕点和桶装水的管理。
Objective To understand the microbial contamination of some foodstuffs in some places and provide basis for food regulatory work. Methods A total of 296 commercially available samples of 16 cultivars were collected and tested according to the national standards. The results of different types of food and test indicators were different. The test results were statistically analyzed by SPSS 13.0 software. The difference was statistically significant at P <0.05. Results The detection rate of total bacteria in samples was 75.39% higher than that of coliform bacteria 16.23%, the detection rate of mold was 27.27%. The over-standard rates of cakes, instant non-fermented soybean products and bottled water were 44.00%, 44.00 % And 50.00%, the detection rate of pathogens is low. There were significant differences in the detection rates of hygienic indicators between different packaging types (χ2 = 4.14, 12.06, 6.53, P <0.05), but there was no significant difference in the detection rates of hygienic indicators among different sampling sites (χ2 = 0.42,0.47 , 0.07, P> 0.05). Conclusion The food safety in this area is generally good. Regulatory authorities should strengthen the management of non-fermented soy products, cakes and bottled water.