中山市餐饮业加工环境食源性致病菌污染状况调查  

Foodborne Pathogens Contamination in Processing Environment of Catering Industry in Zhongshan City

作　　者：张冠峰[1] 何伦发[1] 林海[1] 黄国贤[1] 曹舜珊[1] 

机构地区：[1]广东省中山市疾病预防控制中心,528400

出　　处：《职业与健康》2010年第12期1365-1366,共2页Occupation and Health

基　　金：中山市科技局科研基金项目(20091A099)

摘　　要：目的了解中山市餐饮业加工环境食源性致病菌污染状况,为监管部门提供科学数据。方法采集部分餐饮单位熟食用刀具、砧板、冰柜及厨师的手掌等棉拭子样本600份,检测5种常见的食源性致病菌。结果 A级卫生信誉度餐饮单位未检出食源性致病菌。B、C级卫生信誉度餐饮单位均有检出,阳性检出率为0.8%、2.2%。分别在熟食用刀具检出2份、砧板中检出1份、厨师手掌检出6份,冰柜中未检出。检出的致病菌共9份,全部为金黄色葡萄球菌,检出率为1.5%。厨师手掌棉试子检出率高于其他工用具检出率,差异有统计学意义(P《0.05)。结论中山市某些餐饮业加工环境中仍存在食源性致病菌污染。餐饮从业人员要注重个人卫生,定期进行健康检查和卫生知识培训,提高食品安全意识。卫生部门要定期对餐饮业加工环境的工用具和厨师的手进行检测,预防食源性疾病的发生。[Objective]To understand the foodborne pathogens contamination in processing environment of catering industry in Zhongshan City , and provide scientific data for supervision department.[Methods]Totally 600 swab samples collected from cooked food knives, chopping boards, freezers, and cooks＇ palms of some catering units were detected for 5 kinds of common foodborne pathogens.[Results]No foodborne pathogen was detected from catering units with credibility A class; while pathogens were detected in all catering units with credibility B and C class, the detection rates were 0.8% and 2.2%. Staphylococcus aureus were detected in 9 swab samples （1.5%）, 2 samples from cooked food knives, 1 from chopping board, 6 from cooks＇ palms. No pathogen was detected in freezers. The detection rate of pathogen from cooks＇ palms was significantly higher than that from others （P0.05）.[Conclusion]Foodborne pathogens contamination exists in processing environment of some catering units. The catering units＇ employees should pay attention to personal hygiene, regular health examination and hygiene knowledge training, so as to improve food safety awareness. The health departments should implement regular inspection on operating tools and cooks＇ palms in catering units to prevent the occurrence of foodborne diseases.

关 键 词：餐饮业加工环境 食源性致病菌 调查 

分 类 号：R155.6[医药卫生—营养与食品卫生学]