摘要
目的:分析105批网络外卖餐饮食品微生物污染状况,为行政监管部门制定监管措施及相关标准制修订提供参考。方法:通过网络外卖App平台随机采样,按照《食品安全国家标准食品微生物学检验菌落总数测定》(GB 4789.2—2022)要求开展微生物和中心温度检测,并对检测结果不合格率进行统计学分析。结果:不同种类不合格率(χ^(2)=2.624,p> 0.05)、不同季度不合格率(χ^(2)=0.682,p> 0.05)、不同中心温度不合格率(χ^(2)=2.31,p> 0.05)均无统计学意义;菌落总数与其他微生物项目指标不合格率比较,均有极显著性差异(χ^(2)=48.451,p <0.01)。结论:本研究初步掌握了海南省网络外卖餐饮食品微生物污染的情况,为监管部门加强监管提供实验依据。
Objective:To analyze the microbial contamination status of 105 batches of online takeaway catering food,and to provide reference for the administrative supervision department to formulate regulatory measures and revise relevant standards.Method:Microbial and core temperature were detected according to the requirements of GB 4789.2—2022 through random sampling on the online takeaway App platform,and the failure rate of the test results was statistically analyzed.Result:There was no significant difference in the failure rate of different species(χ^(2)=2.624,p>0.05),the failure rate in different quarters(χ^(2)=0.682,p>0.05),and the failure rate of different core temperatures(χ^(2)=2.31,p>0.05),and there was a significant difference in the total number of colonies and the failure rate of other microbial indicators(χ^(2)=48.451,p<0.01).Conclusion:This study preliminarily grasped the microbial contamination of online takeaway catering food in Hainan province,and provided an experimental basis for the regulatory authorities to strengthen supervision.
作者
冯晨韵
袁维道
王雪吟
陈彩霞
冯春艳
FENG Chenyun;YUAN Weidao;WANG Xueyin;CHEN Caixia;FENG Chunyan(Hainan Provincial Institute for Food and Drug Control Haikou Branch,Haikou 570311,China)
出处
《食品安全导刊》
2024年第2期20-23,31,共5页
China Food Safety Magazine
关键词
网络外卖
微生物污染
菌落总数
不合格率
online takeaway foods
microbial contamination
aerobic plate count
the unqualified rate
