摘要
目的:了解保健食品微生物污染状况。方法:采用GB4789规定的检测方法,对2007年-2011年厂家送检及现场抽检的保健食品进行菌落总数、大肠菌群、霉菌、酵母菌和致病菌检测,并进行统计与分析。结果:共检测保健食品1257份,总合格率为89.90%,菌落总数、霉菌超标率较高,未检出致病菌。各年度间合格率差异有统计学意义(P<0.05);现场抽检产品的合格率明显高于企业送检产品(P<0.01);不同剂型保健食品合格率之间比较、不同原料保健食品合格率之间比较、不同剂型保健食品菌落总数超标率之间比较、不同剂型保健食品霉菌超标率之间比较,其差异均有统计学意义(P<0.01);大肠菌群和酵母菌各剂型间差异均无统计学意义(P>0.05)。结论:河南省检测的各类保健食品存在不同程度的污染,主要是菌落总数和霉菌污染,其原因可能与原料及加工过程污染有关。
Objective:To know tile microbial contamination conditon of health food. Methods: According to the GB4789 detection method, detection and statistical analysis were carried out on health food from corporation supply and sampling inspection on - site during 2007 - 2011 , including the total bacterial count, coliform bacteria, mohts, yeasts and pathogens. Results: A total of 1257 health food samples were detected, the total qualified rate was 89.90% , total bacteria count and molds had higher over - limit rates and no pathogen was found. The qualified rates of different years had statistical difference ( P 〈 0.05 ). the qualified rate of sampling inspection on - site was significantly higher than corporation supply (P 〈 0.01 ) ; Comparing the qualified rates of the different formulations, the qualified rates of the different raw materials, the higher standard rates of the total bacterial count and the molds of difterent formulations in the health food, the differences were statistically significant ( P 〈 O. 01 ) ; The difference was not statistically significant in various formulations of coliform bacteria and yeast ( P 〉 O. 05 ). Conclusion : There arc dift^rent degrees of contamination in the detection of various types of health food in Henan province,espe- cially the total bacterial count and the molds contamination, which may be related to the contamination of raw materi- als and processing.
出处
《中国卫生检验杂志》
北大核心
2013年第2期489-491,共3页
Chinese Journal of Health Laboratory Technology
关键词
保健食品
微生物
污染
影响因素
Heahh Food
Microorganism
Contamination
Impact factors