摘要
目的对某市社区中大型餐馆熟食制品微生物污染状况进行调查分析,了解餐馆熟食制品微生物污染的现状,进一步搞好卫生工作,预防食源性疾病的发生。方法根据随机采样的原则对某市区2013年1月-2014年12月859份中大型社区餐馆餐饮单位熟食制品进行采样,对不同年度、季度、不同餐馆规模微生物污染状况进行卫生检测,检测过程均按照国家标准实行检测与评价,并对检测结果进行统计分析。结果2014年较2013年熟食制品合格率为降低趋势,差异具有统计学意义(P<0.05);2013年-2014年间年菌落群总数、致病菌总数、大肠杆菌总数数据差异均具有统计学意义(P<0.05);中型社区餐馆合格率低于大型餐馆,差异具有统计学意义(P<0.05);2013年与2014年四个季度熟食制品合格率有明显变化,差异具有统计意义(P<0.05)。结论该市区2013-2014年社区餐饮熟食制品微生物合格率较低,污染情况比较普遍,对消费者的健康存在一定的安全隐患。为提高食品安全度,市区卫生部门应尽快落实规范熟食制品的生产,加大对社区餐馆的监管力度。
Objective To investigate the microbial contamination of cooked products in community restaurants in order to prevent foodborne diseases.Methods A total of 859 food products cooked in restaurants in a city between January 2013 and December 2014 were selected for hygiene examination.All these foods were detected and evaluated according to government standards befdore the results were analyzed.Results FPY of cooked products in 2014 declined compared with 2013,and the difference was statistically significant（P〈0.05）.The difference of total plate count,total numbers of pathogenic bacteria and colon bacillus between 2013 and 2014 was statistically significant（P〈0.05）.FPY of medium-sized restaurants was lower than in large restaurants,with statistically significant difference（P〈0.05）.FPY of cooked products was different in four seasons,and the difference was statistically significant（P〈0.05）.Conclusion FPY of cooked products in this city in 2013 and 2014 was relatively low and contaminated foods were common,creating some safety loopholes.Related departments of regulation should standardize the production of cooked products and strengthen supervision.
出处
《解放军预防医学杂志》
CAS
2017年第4期327-329,333,共4页
Journal of Preventive Medicine of Chinese People's Liberation Army
基金
湖北省教育厅科研项目(No.B20101221)
关键词
社区餐馆
熟食制品
微生物污染
卫生检测
community restaurants
cooked products
pollution of microorganisms
hygiene examination
