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目的:了解菜市场中猪肉砧板表面的微生物污染情况。方法:参考相关国家标准对肉砧板表面上的菌落总数,霉菌和酵母和大肠菌群三个指标进行了检测。结果:所有抽检砧板的三个指标均检出。其中,污染最轻的肉砧板的菌落总数为43 CFU/cm2,霉菌和酵母为17 CFU/cm2,大肠菌群为19 CFU/cm2;污染最严重的肉砧板,三指标分别为2500 CFU/cm2,1300 CFU/cm2,40 CFU/cm2;纸箱板覆面砧板的微生物污染比木质砧板严重。结论:国家必须尽快制定和颁布实施肉砧板表面的卫生标准,以消除对人民健康的潜在威胁。
Objective: To understand the microbial contamination of the surface of pork cutting board in the vegetable market. Methods: With reference to relevant national standards, the total number of colonies on the surface of meat cutting board, mold and yeast and coliform bacteria were tested. Results: All three indicators of the sampling board were detected. Among them, the lightest contaminated meat cutting board colonies 43CFU / cm2, mold and yeast 17 CFU / cm2, coliform bacteria 19 CFU / cm2; the most polluted meat cutting board, the three indicators were 2500 CFU / cm2 , 1300 CFU / cm2, 40 CFU / cm2; carton board cover cutting board microbial contamination than wood cutting board. Conclusion: The state must promptly formulate and promulgate sanitary standards on the surface of meat cutting boards to eliminate the potential threat to people\'s health.