江阴市熟食卤菜微生物污染状况调查分析  

Investigation and analysis on biological contamination of cooked food in Jiangyin city

作　　者：蒋建章[1] 

机构地区：[1]江阴市疾病预防控制中心,江苏214434

出　　处：《医学动物防制》2011年第5期411-413,共3页Journal of Medical Pest Control

摘　　要：目的了解江阴市制售的熟食卤菜卫生质量,为食源性疾病调查和食品污染物监测提供依据。方法对5个乡镇的熟食卤菜店及餐饮服务单位各20家、5家超市制售的熟食卤菜进行微生物污染监测。结果熟食卤菜中微生物总合格率为52.49%。2010年超标率达70.51%,其菌落总数与大肠菌群2项均超标的超标率、致病菌的检出率显著增加。一季度大肠菌群的超标率为25.29%,四季度致病菌的检出率为10.81%。餐饮服务单位制售的熟食卤菜中大肠菌群的超标率为21.48%,熟食卤菜店销售的熟食,其菌落总数与大肠菌群2项均超标的超标率为31.41%,致病菌的检出率为8.36%。检出副溶血性弧菌、变形杆菌、溶藻性弧菌、致病性大肠杆菌、气单胞菌等食源性致病菌41株,其中副溶血性弧菌、变形杆菌、溶藻性弧菌的污染严重。结论我市制售的熟食卤菜中微生物污染严重,2010年的超标率最高,食源性致病菌中副溶血性弧菌、变形杆菌、溶藻性弧菌污染严重。必须进一步明确职责,加强食品卫生监督监测,有效预防食源性疾病的发生。进行食源性疾病调查及食品污染物监测时要加强气单胞菌等条件致病菌的检测。Objective To understand the hygienic quality of cooked food in Jiangyin city,in order to provide basis for foodborne diseases investigation and food contamination monitoring.Method Monitoring the biological contamination of cooked food in 20 catering service units and delicatessens and 5 supermarkets.Results The total biological eligible rate of cooked food was 52.49% and exceeded rate was 70.51% in 2010,the exceeded rate of total plate count and coliform bacteria and detection rate of bacteria increased significantly.Coliform bacterium exceeded rate in the first quarter was 25.29%,pathogenic bacteria detection rate in the fourth quarter was 10.81%.The exceeded rate of cooked food which made and sold in catering service units was 21.48%,the total exceeded rate of coliform bacteria and plate count of cooked food in delicatessens was 31.41%,and the detection rate of pathogenic bacteria was 8.36%.We detection 41 strains of foodborne pathogens,including Vibrio parahaemolyticus,Proteus,Vibrio alginolyticus,Escherichia coli,Aeromonas monocytogenes and so on,Vibrio parahaemolyticus,Proteus,Vibrio alginolyticus pollution serious.Conclusions Cooked food in our city was microorganism pollution serious.Exceeded rate in 2010 was the highest.The foodborne pathogens of Vibrio Parahaemolyticus,Proteus,Vibrio alginolyticus were serious pollution.We must further clarify responsibilities and strengthen supervision and monitoring of food hygiene,effective prevention of foodborne diseases and strengthened opportunistic bacteriathe detection when carried out foodborne diseases investigation and food contamination monitoring.

关 键 词：熟食卤菜 微生物污染 食源性致病菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]