摘要
目的以广州市为例分析湿粉类制品蜡样芽胞杆菌污染情况和生产加工过程的风险点,提出相应的控制措施。方法选择广州市范围生产湿粉类制品的生产单位,采集生产环节和销售环节样品及同批次产品生产使用的原料,对蜡样芽胞杆菌进行定量检测。结果共采集32份出厂的湿粉类制品、139份市售湿粉类制品、32份原料大米、5份小麦淀粉、3份玉米淀粉,蜡样芽胞杆菌检出率分别为50.00%(16/32)、43.17%(60/139)、93.75%(30/32)、40.00%(2/5)、66.67%(2/3),3.60%的湿粉类制品中蜡样芽胞杆菌含量超过标准限量值,定量结果分别为10~4.97×10^(4)、10~2.10×10^(6)、10~1.22×10^(3)、10~30、10 CFU/g。市售样品四个季度检出率分别为45.28%、42.50%、31.03%、58.82%,季度间检出情况无差异。结论广州市湿粉类制品中蜡样芽胞杆菌的污染情况较为严重,湿粉类制品的微生物风险控制应着重于原材料清洗彻底、设备清洁、全程冷链运输和储存、控制储存时间以及形成良好的食用习惯等方面。
Objective To investigate the contamination levels and critical control point of Bacillus cereus in wet rice products and starch products and propose control measures. Methods Enterprises and workshops that produce wet rice products and starch products in Guangzhou were selected to collect food samples in production and sale. Raw materials including rice and starch were also collected. Quantitative detection of Bacillus cereus was carried out. Results A total of 32 production samples, 139 sales samples, 32 rice samples and 8 starch samples were collected. The detection rates of Bacillus cereus were 50.00%(16/32), 43.17%(60/139), 93.75%(30/32), 40.00%(2/5) and 66.67%(2/3), the exceeding standard rate of Bacillus cereus in wet rice products and starch products was 3.60%, while Bacillus cereus counts were 10-4.97×10^(4), 10-2.10×10^(6), 10-1.22×10^(3), 10-30 and 10 CFU/g respectively. There was no significant difference in the positive rates of sales products in four quarters, which were 45.28%, 42.50%, 31.03% and 58.82% respectively. Conclusion The contamination of Bacillus cereus in wet rice products and starch products in Guangzhou was serious. Microbiological control measures should focus on material rinsing, equipment cleaning, whole-process cold chain transportation and storage, storage time control and formation of good eating habits.
作者
周璐
郑开伦
黄琼
陈子慧
宋曼丹
陈秋霞
ZHOU Lu;ZHENG Kailun;HUANG Qiong;CHEN Zihui;SONG Mandan;CHEN Qiuxia(School of Public Health,Southern Medical University,Guangdong Guangzhou 510515,China;Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China;School of Public Health,Guangzhou Medical University,Guangdong Guangzhou 511436,China;Guangdong Provincial Institute of Public Health,Guangdong Guangzhou 511430,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2021年第2期166-170,共5页
Chinese Journal of Food Hygiene
基金
广东省科技计划项目(2019B020208005)。
关键词
湿粉类制品
蜡样芽胞杆菌
生产加工过程
控制措施
Wet rice products and starch products
Bacillus cereus
production process
control measures
