北京市大中型中餐餐饮企业的卫生状况调查  

Survey of Sanitary Status on Large and Middle Chinese Food Catering Enterprises

作　　者：阮明捷[1] 巴蕾[1] 单志兰[1] 

机构地区：[1]北京市朝阳区疾病预防控制中心,100021

出　　处：《职业与健康》2009年第1期39-40,共2页Occupation and Health

摘　　要：目的调查北京市大中型中餐餐饮企业餐具和食品所采样品的检测结果,为食品卫生管理提供相关依据。方法对39家大中型中餐餐饮企业的餐具进行涂抹和对食品进行随机采样,并对所采样品进行微生物学检测,分析记录资料。结果大中型中餐餐饮企业餐具大肠埃希菌的检出率为24.6%,食品中存在食源性致病菌的污染,其中凉拌菜检出副溶血性弧菌,检出率为4.2%;熟肉检出金黄色葡萄球菌和志贺菌,检出率均为1.2%,其余未检出相关致病菌。结论卫生行政部门应加强对中餐餐饮企业食品生产加工过程的卫生监测和检查,同时提高从业人员的卫生素质,减少由此可能引发的食源性疾病的暴发,保证人民群众的身体健康。[Objective] To investigate the results of monitoring tableware and food samples collected from large and middle Chinese food catering enterprises, and provide evidence for management of food hygiene.[Methods] Tableware from the catering enterprises were smeared, food were sampled randomly, all collected samples were conducted microbiological detection, then data were recorded and analyzed. [Results] Escherichia Coli detection rate was 24.6%. Pollution caused by food-borne pathogen existed in food sampies, vibrio parahaemolyticus were detected in cold and dressed vegetable with sauce, with the detection rate of 4.2%. Staphylococcus aureus （1.2% ） and Shigella（1.2%） were detected in cooked meat, the rest food were not detected with pathogens.[Conclusion] Health Administration should enhance health monitoring and inspection in food catering enterprises＇food production and improve the sanitary quality of practitioners, so as to reduce the potential outbreak of food-borne disease and ensure the health of the people.

关 键 词：中餐 食品 卫生状况 

分 类 号：R155.5[医药卫生—营养与食品卫生学]