凉菜与熟肉中金黄色葡萄球菌与大肠菌群的分离鉴定及污染分析  

Isolation,identification and contamination analysis of Staphylococcus aureus and coliforms in cold dishes and cooked meat products

作　　者：鲁延迅 肖甜甜 宋军[3] 张蓓 

机构地区：[1]长春市食品药品检验所,吉林长春130012 [2]吉林省食品药品检验所,吉林长春130033 [3]吉林大学,吉林长春130062

出　　处：《中国卫生检验杂志》2015年第2期184-186,共3页Chinese Journal of Health Laboratory Technology

摘　　要：目的为分析长春市2013年凉菜与熟肉制品中细菌污染状况,选取金黄色葡萄球菌与大肠菌群进行检验与分析。方法 2013年共选取长春市凉菜与熟肉制品200份,利用杜邦BAX Q7全自动病原微生物检测系统和生化试验等方法分离鉴定金黄色葡萄球菌,利用常规方法分离鉴定大肠菌群。结果凉菜中金黄色葡萄球菌检出率为4.0%,熟肉中金黄色葡萄球菌检出率为23.3%,凉菜中大肠菌群MPN/100 g≤150所占比率为14.0%,熟肉中大肠菌群MPN/100 g≤150所占比率为37.3%。结论长春市凉菜与熟肉中金黄色葡萄球菌与大肠菌群污染较为严重。金黄色葡萄球菌的污染在凉菜和熟肉之间差异有统计学意义,大肠菌群MPN/100 g≤150所占比率差异有统计学意义(P<0.05),说明熟肉的评价标准对凉菜适用性不好,应尽快颁布凉菜的国家评价标准。Objective To investigate the contamination of bacterium in cold dishes and cooked meat products,detected and analyzed the Staphylococcus aureus and coliforms contamination situation. Methods 200 samples of cold dishes and cooked meat products were collected in 2013,and then isolated and identified Staphylococcus aureus using Du Pont Qulalicon Bax system Q7 instrument and biochemical test and coliforms by fermentation. Results The positive rate of Staphylococcus aureus in cold dishes was 4. 0%,in contrast with 23. 3% in cooked meat products; The MPN /100 g≤150 rate of coliforms in cold dishes was14. 0%,in contrast with 37. 3% in cooked meat products. Conclusion Changchun city should pay attention to Staphylococcus aureus and coliforms in cold dishes and cooked meat products. The pollution level of Staphylococcus aureus is significantly different between cold dishes and cooked meat products,and the MPN /100 g≤150 rate of coliforms is extremely significantly different,so the standard of cooked meat product is not appropriate for cold dishes and the standard of cold dishes should be publish as soon as possible.

关 键 词：凉菜 熟肉制品 金黄色葡萄球菌 大肠菌群 

分 类 号：R446.5[医药卫生—诊断学]