2009年南阳市城区餐饮服务单位自制凉菜微生物污染状况调查  

Investigation on Conditions of Microbial Contamination in Self-prepared Cold Dishes among Dietary Units in Urban Areas of Nanyang City in 2009

作　　者：马伟科[1] 梅振华[1] 刘双辉[2] 马军[2] 马红昌[1] 曾祥丽[1] 

机构地区：[1]南阳市卧龙区疾病预防控制中心,河南南阳473000 [2]南阳市疾病预防控制中心,河南南阳473000

出　　处：《预防医学论坛》2010年第5期408-409,443,共3页Preventive Medicine Tribune

摘　　要：[目的]了解南阳市城区餐饮服务单位凉菜微生物污染状况,为制定食品安全监管措施提供科学依据。[方法]2009年,在南阳市城区部分餐饮服务单位采集自制凉菜,检测微生物污染状况。[结果]合计检测6类凉菜821份,微生物指标合格率为62.12%。检测合格率,烧烤类为77.98%,油炸类为81.19%,熟肉类为69.60%,豆制品类为65.81%,凉拌荤菜为43.62%,凉拌素菜为54.70%(P<0.01);第一季度为75.69%,第二季度为59.29%,第三季度为49.77%,第四季度为66.33%(P<0.01);有凉菜加工专间的为70.57%,无凉菜加工间的为48.05%(P<0.01)。菌落总数超标率为30.57%,大肠菌群超标率为26.92%,致病菌超标率为1.09%。[结论]南阳市城区餐饮服务单位自制凉菜微生物污染较为严重,凉拌荤菜与凉拌素菜是污染最严重的凉菜,第二、三季度是污染最严重的季节,无凉菜加工间单位的产品污染尤其严重。[Objective]To understand the conditions of microbial contamination in self-prepared cold dishes among dietary units in urban areas of Nanyang city, to provide scientific basis for making measures for food security supervision. [Methods]In 2009,self-prepared cold dishes were collected among dietary units in urban areas of Nanyang city to examine the conditions of microbial contamination. [Results]Examination was made on 821 of 6 kinds of cold dish,the microorganism qualified rate was 62.12%. The examination qualified rate, the barbecue, 77.98%, the fried, 81.19%, the cooked meat,69.60%,the bean product,65.81%, the cold food in sauce meat dish,43.62%,the cold food in sauce vegetarian dish, 54. 70% （P〈0. 01 ）. In the first quarter, 75.69 %, the second quarter, 59.29 %, the third quarter, 49. 77 %, the fourth quarter, 66.33 % （ P 〈0.01） ;With the cold dish specially processing room, the qualified rate was 70.57 %, with none, it was 48. 05 % （ P 〈0.01）. Colony total exceeding the allowed rate was 30.57 %, the coli colony exceeding the allowed rate was 26.92%, pathogenic bacteria exceeding the allowed rate was 1.09 %. [Conclusion]The microbial contamination is severe in sel/-prepared cold dishes among dietary units in urban areas of Nanyang city,most severe in sauce meat dish and in sauce vegetarian dish, most serious in the second and the third quarter, especially serious in the cold dish without processing room.

关 键 词：餐饮单位 凉菜 微生物 污染 

分 类 号：R155[医药卫生—营养与食品卫生学]