北京市餐饮业食用冰块微生物污染水平调查  

Survey on microbial contamination of edible ice from catering industry in Beijing

作　　者：韩春卉[1] 余东敏[1] 韩海红[1] 董银萍[1] 白莉[1] 王伟 甘辛[1] 胡豫杰[1] 徐进[1] 

机构地区：[1]国家食品安全风险评估中心卫生部食品安全风险评估重点实验室,北京100021

出　　处：《中国食品卫生杂志》2014年第3期281-283,共3页Chinese Journal of Food Hygiene

摘　　要：目的评估北京市餐饮业食用冰块微生物污染的风险。方法在北京市场抽检了63份餐饮业食用冰块样品,冰块独立分装在无菌采样袋中,2 h内完成采样到检测的过程。按照国家标准方法检测其中的菌落总数、大肠菌群、沙门菌、志贺菌和金黄色葡萄球菌。结果 63份餐饮业食用冰块样品均未检出沙门菌、志贺菌和金黄色葡萄球菌等致病菌。连锁快餐店和咖啡店食用冰块的菌落总数和大肠菌群等指示菌计数较低,部分饮品甜品店食用冰块菌落总数和大肠菌群较高。结论检测的食用冰块样品均是安全的。部分饮品甜品店用食用冰块指示菌较高,提示生产过程中可能存在微生物污染,需要严格执行卫生操作规范的程序。Objective To assess the risk of microbial contamination of edible icefrom catering industry in the Beijing market.Methods63samples of edible ice was packed in a sterile sampling bag and the process of testing was completedwithin 2hours. Aerobic plate count, Coliforms, Salmonella, Shigella and Staphylococcus aureus were detected using national standard methods. ResultsSalmonella, Shigella and Staphylococcus aureus were not detected in all samples. The number of aerobic plate count and Coliforms of edible ice from chain restaurants and coffee shops was low, and higher in drinks and desserts shops.ConclusionResults showed that these edible ice was safe. Drinks and desserts shops need to strictly carry out hygienic practices.

关 键 词：大肠菌群 菌落总数 食用冰块 致病菌 食品安全 

分 类 号：TS201.6[轻工技术与工程—食品科学]