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目的了解江阴市制售的熟食卤菜卫生质量,为食源性疾病调查和食品污染物监测提供依据。方法对5个乡镇的熟食卤菜店及餐饮服务单位各20家、5家超市制售的熟食卤菜进行微生物污染监测。结果熟食卤菜中微生物总合格率为52.49%。2010年超标率达70.51%,其菌落总数与大肠菌群2项均超标的超标率、致病菌的检出率显著增加。一季度大肠菌群的超标率为25.29%,四季度致病菌的检出率为10.81%。餐饮服务单位制售的熟食卤菜中大肠菌群的超标率为21.48%,熟食卤菜店销售的熟食,其菌落总数与大肠菌群2项均超标的超标率为31.41%,致病菌的检出率为8.36%。检出副溶血性弧菌、变形杆菌、溶藻性弧菌、致病性大肠杆菌、气单胞菌等食源性致病菌41株,其中副溶血性弧菌、变形杆菌、溶藻性弧菌的污染严重。结论我市制售的熟食卤菜中微生物污染严重,2010年的超标率最高,食源性致病菌中副溶血性弧菌、变形杆菌、溶藻性弧菌污染严重。必须进一步明确职责,加强食品卫生监督监测,有效预防食源性疾病的发生。进行食源性疾病调查及食品污染物监测时要加强气单胞菌等条件致病菌的检测。
Objective To understand the hygienic quality of delicatessen cultivated and sold in Jiangyin City, and to provide basis for foodborne disease investigation and food contamination monitoring. Methods Microbiological pollution monitoring was carried out on cooked lobster dishes cooked in five townships and 20 servings of food service units in each of 5 townships and 5 supermarkets. Results The total qualified rate of microorganisms in cooked food was 52.49%. In 2010, the exceeding standard rate reached 70.51%. The total number of colony and coliform group exceeded the standard rate of exceeding the standard, the detection rate of pathogenic bacteria increased significantly. The first quarter of coliform bacteria exceeded the rate of 25.29%, the detection rate of pathogens in the fourth quarter was 10.81%. Catering service unit sales of cooked food Lucai in the coliform exceeded the rate of 21.48%, cooked food sales of cooked food Lucai, the total number of colony and coliform 2 were exceeded the standard rate of 31.41% exceeded, the detection of pathogens The rate was 8.36%. 41 strains of foodborne pathogens such as Vibrio parahaemolyticus, Proteus vulgaris, Vibrio alginolyticus, pathogenic Escherichia coli and Aeromonas were detected, among which Vibrio parahaemolyticus, Proteus, Vibrio pollution is serious. Conclusion The micro-organism contamination of cooked and cooked Lucai in our city was serious, with the highest level of over-standard in 2010. The pathogenic bacteria of food-borne were seriously polluted by Vibrio parahaemolyticus, Proteus and Algicidal process of Algae. We must further clarify responsibilities, strengthen food hygiene supervision and monitoring, and effectively prevent the occurrence of food-borne diseases. Conduct foodborne disease surveys and food contamination monitoring to enhance the detection of aeromonas and other pathogenic bacteria.