北京市海淀区部分餐馆直接入口食品及餐具食源性致病菌监测结果分析  

Analysis on Surveillance Results of Foodborne Pathogenic Bacteria for Fast Foods and Tableware of Some Caterings Industries in 2008-2009 in Haidian District of Beijing

作　　者：屈飞飞[1] 林晓明[1] 

机构地区：[1]北京大学公共卫生学院营养与食品卫生学系,北京100191

出　　处：《中国食物与营养》2011年第5期84-88,共5页Food and Nutrition in China

摘　　要：目的:掌握北京市海淀区餐饮业直接入口食品卫生状况,为卫生行政部门制定相应监督、监测方案提供依据。方法:采集119家餐饮单位直接入口食品,包括凉拌菜、炝拌菜、沙拉、熟肉制品、生食或半生食的水产品、糕点面包、江米制品、水果拼盘、鲜榨果蔬汁、爆炒菜、盒饭等,依据GB14934-1994、GB/T4789-2003和WS/T9-1996等国标方法检测,统计用χ2检验。结果:2737件样品中大肠菌群合格率82.10%,各种直接入口食品中大肠菌群合格率差异有统计学意义(χ2=23.67,P<0.001),鲜榨果蔬汁、炝拌菜、凉拌菜、熟肉制品合格率较低,分别为72.34%、76.81%、78.58%、79.79%。致病菌检出率为:变形杆菌3.72%、金黄色葡萄球菌2.37%、单核细胞增生李斯特氏菌2.03%、肠致病性大肠埃希氏菌0.68%、沙门氏菌0.08%,各种致病菌检出率差异有统计学意义(χ2=111.97,P<0.001)。未检出志贺氏菌、肠出血性大肠埃希氏菌O157∶H7和副溶血性弧菌。各类餐饮企业中2 737件食品样品检测合格率为86.02%,各类餐饮企业中食品样品检测合格率差异有统计学意义(χ2=23.67,P<0.001),火锅店、日餐、普通餐馆合格率较低,分别为54.84%、75.00%、71.23%。2 875件餐饮具中大肠菌群合格率为86.02%,各类餐饮企业餐饮具中大肠菌群合格率差异有统计学意义(χ2=160.57,P<0.001),火锅店、日餐、普通餐馆合格率较低,分别为53.85%、80.00%、80.82%。结论:直接入口食品存在不同程度的细菌污染,是引起食物中毒和食源性疾病的隐患,应该加强对餐饮单位直接入口食品卫生的监测。【Objective】 To learn the current sanitary condition of catering industries in Haidian district of Beijing and provide evidence for health administrative departments to enact corresponding projects in inspection and surveillance.【Method】 Samples of fast foods were collected from 119 caterings industries,including cold mixed vegetables,vegetables cook in soy,salad,cooked meat products,raw or rawness aquatic products,cakes,breads,glutinous rice products,fruit platters,fresh juice,stri-fried vegetables,lunch box and so on.According to the testing methods recommended by GB14934-1994,GB/T4789-2003 and WS/T 9-1996 and other national standards,samples were actualized to detect Coliform bacteria and to separate pathogenic bacteria.The data were analyzed by chisquare test.【Result】 The qualified rate of the Coliform bacteria was 82.10% in 2 737 samples,there were significant difference for qualified rates in different categories of fast foods（2=23.67,P0.001）,the qualified rates of fresh juice,stri-fried vegetables,cold mixed vegetables and cooked meat products were comparatively low,which were 72.34%,76.81%,78.58% and 79.79% respectively.Separated rates varied significantly in different categories of pathogenic bacteria（2=111.97,P0.001）,with the highest in Prpteus（3.72%）,followed by Staphylococcus aureus（2.37%）,Listera monocytogenes（2.03%）,EPEC（0.68%） and Salmonella（0.08%）.Shigella,E.coli 0157：H7 and Vibrio parahaemolyticus were not found in fast foods.The qualified rate of 2737 samples was 86.02%,there was significant difference for qualified rates in different categories of fast foods（2=23.67,P0.001）,the qualified rates of hot pot,Japanese restaurant and ordinary restaurant were comparatively low,which were 54.84%,75.00% and 71.23%.The qualified rate of 2875 samples of tableware was 86.02%,there were significant difference for qualified rates in different categories of tableware（2=160.57,P0.001）,the qualified rates of hot pot,Japanese restaurant and ordinary restaurant wer

关 键 词：直接入口食品 食源性致病菌 食品卫生质量 

分 类 号：R155.5[医药卫生—营养与食品卫生学]