摘要
目的了解预制菜生产中的微生物污染状况,为预制菜企业的卫生控制提供参考,并为相关产品卫生规范及标准的制定提出建议。方法从湖南省70家预制菜企业中等比例分层抽样5家,对其生产加工过程中的环境空气沉降菌及接触表面、邻近接触表面、预制菜样品中大肠菌群和菌落总数进行检测。结果中型企业的环境空气沉降菌及各表面、预制菜样品中大肠菌群和菌落总数较高(P<0.05),预制蔬菜制品生产车间各表面菌落总数较高(P<0.05),接触表面中加工人员手部更易受微生物污染(P<0.05),差异均有统计学意义;预制蔬菜制品菌落总数较高(P<0.05),过程产品大肠菌群、菌落总数均高于成品(P<0.05),差异均有统计学意义。结论预制菜企业尤其是中型企业,应加强预制蔬菜制品生产车间的卫生要求及过程产品的卫生控制;建议相关产品标准及产品生产卫生规范中应注重车间卫生管理及生产过程的卫生控制。
Objective To understand the status of microbial contamination in the production of pre-cooked food,provide a basis for the sanitary control of pre-cooked food enterprises,and to make recommendations for the formulation of related product hygiene specifications and standards.Methods From the 70 pre-cooked food enterprises in Hunan Province,5 samples were stratified to detect the settling microbe in ambient air,the total coliform and the total number of colonies in the contact surface,the adjacent contact surface,and pre-cooked food samples.Results The total coliform and the total number of colonies in the ambient air of medium-sized enterprises and the surfaces and pre-cooked vegetable samples was higher(P<0.05),and the total number of colonies on each surface of the pre-cooked vegetable production workshop is higher(P<0.05).It is easier to touch the hands of processing personnel contaminated by microorganisms(P<0.05);the total number of colonies in pre-cooked vegetable products is higher(P<0.05),and the total number of coliforms and colonies in process products are higher than those in finished products(P<0.05).Conclusion Pre-cooked food enterprises,especially medium-sized enterprises,should strengthen the hygienic requirements of production workshops and the hygienic control of processing.It is recommended that the relevant product standards and hygienic specifications should pay attention to these issues.
作者
王纪川
任国峰
侯震
熊家豪
WANG Jichuan;REN Guofeng;HOU Zhen;XIONG Jiahao(XiangYa School of Public Health,Central South University,Hunan Changsha 410078,China;Health and Family Planning Supervision Bureau of Hunan Province,Hunan Changsha 410008,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2020年第6期664-669,共6页
Chinese Journal of Food Hygiene
关键词
预制菜
微生物污染
影响因素
Pre-cooked food
microbial contamination
influencing factors
