摘要
目的:通过对385份各类预包装食品的检测,分析蜡样芽孢杆菌的检测过程及日常预防措施。方法:采用国家标准GB 4789.14—2014对样品进行蜡样芽孢杆菌检测分析。结果:385份预包装食品中有4份检出蜡样芽孢杆菌,检出率为1.04%,其中速冻馅饼蜡样芽孢杆菌检出率为5.17%;速冻饺子蜡样芽孢杆菌检出率为1.27%,速冻馅饼的检出率最高。结论:通过预包装食品检测分析,建议居民留存食物时放置在冰箱中冷藏或冷冻,食用前微波加热,养成良好的生活习惯,同时相关部门应加强对冷冻馅料食品的检测及监管,增加冷冻食品中蜡样芽孢杆菌抽检,防止食源性疾病发生。
Objective: Through the detection of 385 kinds of prepackaged foods, the detection process and daily preventive measures of Bacillus cereus were analyzed. Method: The national standard GB 4789.14—2014 was used to detect and analyze Bacillus cereus in the samples. Result: Bacillus cereus was detected in 4 out of 385 prepackaged foods, the detection rate was 1.04%, and the detection rate of Bacillus cereus in frozen pie was 5.17%;The detection rate of Bacillus cereus in quick-frozen dumplings was 1.27%, and the detection rate of quick-frozen pies was the highest. Conclusion: Through the detection and analysis of prepackaged food, it is recommended that residents keep food in the refrigerator for refrigeration or freezing, and microwave heating before eating to form a good living habit. At the same time, relevant departments should strengthen the detection and supervision of frozen filling food, increase the sampling of Bacillus cereus in frozen food, and prevent foodborne diseases.
作者
韩珍珍
HAN Zhenzhen(Yuncheng Comprehensive Inspection and Testing Center,Yuncheng 044000,China)
出处
《食品安全导刊》
2022年第29期57-60,共4页
China Food Safety Magazine
基金
国家卫健委“十四五”规划重点项目(NHFPC102928)。
关键词
预包装食品
食源性致病菌
蜡样芽孢杆菌
检测
食品安全
prepackaged food
foodborne pathogenic bacteria
Bacillus cereus
detection
food safety
