2010年泰州市餐饮业食品安全监测结果分析  

Analysis on the monitoring results of food safety in catering industries in Taizhou in 2010

作　　者：陈瑞英[1] 蔡震[1] 杨娟[1] 

机构地区：[1]江苏省泰州市疾病预防控制中心,江苏泰州225300

出　　处：《中国食品卫生杂志》2012年第1期63-67,共5页Chinese Journal of Food Hygiene

摘　　要：目的了解泰州市餐饮业食品安全动态,及时发现餐饮服务食品安全隐患,为监管部门有效监管提供参考。方法按照《关于委托开展江苏省2010年餐饮服务食品安全监督抽检工作的函》检测技术要求提供的检测方法和食品检验工作规范进行监测抽样,采高风险食品、餐饮具及食品原料3大类样品312份,对大肠菌群、菌落总数、沙门菌等7个微生物指标及防腐剂、色素、重金属、兽药残留等28个理化指标进行监测。结果 312份样品总体合格率为50.3%,其中食物原料大米、小麦粉、食用油全部合格;生活饮用水合格率为75.0%;猪肉(猪肝)合格率为56.2%;高风险食品合格率仅为17.3%,熟肉制品、鲜榨果蔬汁、非发酵豆制品、沙拉、凉拌菜、生食水产品、盒饭合格率分别为20.0%、15.0%、6.25%、25.0%、0、12.5%、37.5%。合格率偏低主要受菌落总数、大肠菌群两个卫生学指标的影响,7类样品合格率差异无显著性;餐饮具合格率为75.6%。结论猪肉污染严重;熟肉制品、沙拉等直接入口食品卫生状况较差,提示相关监管部门应加强加工场所卫生管理,从业人员卫生意识宣导以及原料选控、加工过程及餐具消毒等关键环节的监督管理。Objective To investigate the hygienic status of food safety in catering industries in Taizhou.Method According to the Jiangsu Catering Industry Food Safety Monitoring Program,312 samples from 3 food-related products,including high risk foods,table wares and raw food materials,were collected and analyzed for 7 microorganism indexes and 28 physiochemical indexes.Results All wheat flour,rice,edible oil samples met the requirement of national standards.The qualified rates of drinking water and pork samples were 75.0% and 56.2%,respectively.The qualified rate of 26 high risk food samples was only 17.3%.The qualified rates of cooked meat products,fruit and vegetable juice,non-fermented bean products,salad,Chinese salad,eaten raw aquatic products and box lunch were 20.0%,15.0%,6.25%,25.0%,0,12.5%,37.5%,respectively.The qualified rate of table wares was 75.6%.Conclusion The contamination of pork samples was serious and the hygienic status of high risk food was poor too.Supervision and surveillance on catering industries should be strengthened.

关 键 词：餐饮业 食品原料 高风险食品 餐饮具 食品污染物 食品添加剂 菌落总数 大肠菌群 防腐剂 

分 类 号：R155.5[医药卫生—营养与食品卫生学]