桂林市255份食品餐饮具卫生检测结果分析  

Hygienic survey of food and tableware in Guilin City

作　　者：陆贞玉 李文智[1] 

机构地区：[1]桂林市疾病预防控制中心,广西桂林541001

出　　处：《中国热带医学》2011年第1期70-71,共2页China Tropical Medicine

摘　　要：目的了解桂林市食品及食饮具的卫生状况,为今后食品安全的防控工作提供科学依据。方法对桂林市21家宾馆饭店随机抽取255份食品类样品和餐饮具样品,按照国家标准进行卫生学检测分析。结果 87份食品类样品中33份熟肉制品菌落总数超标率、大肠菌群与胭脂红检出率分别为48.49%、60.61%、6.06%;23份非发酵性豆制品样品的菌落总数超标率、大肠菌群与苯甲酸检出率分别为47.83%、34.78%,8.70%;蔬菜类与干制鱼类样品均未检出。168份餐饮具菌落总数超标率为20.23%,大肠菌群阳性率为10.71%。结论桂林市餐饮业食品不安全因素主要为:违法违规超范围使用食品添加剂,食品及餐饮具受到微生物的污染。Aim To understand the hygienic conditions of food, tableware in Guilin City. Methods In accordance with national hygiene standards ,255 food,tableware and cooking utensil samples were randomly selected from 21 hotels in Guilin and detected. Results The detection rates of total bacterium,E, coli,carmine dye and benzoic acid in food and cooked meat samples were 49.49% ,50.61%, 6.06% and 68.70%. Positive rate of total coliform and coli group of tableware and cooking utensils were 20.23% and 34.78%. Conclusion There are problems of over use of food additives and bacterial contamination of food and tableware.

关 键 词：食品餐饮具 食品安全 卫生检测 

分 类 号：R155.6[医药卫生—营养与食品卫生学]