2011年-2013年泰安市市售膨化食品卫生状况检测分析  

Detection and analysis of sanitary conditions for puffed food in Tai'an from 2011 to 2013

作　　者：张新峰[1] 郑金华[1] 蔺胜田[1] 

机构地区：[1]泰安市疾病预防控制中心,山东泰安271000

出　　处：《中国卫生检验杂志》2015年第2期247-249,共3页Chinese Journal of Health Laboratory Technology

基　　金：泰安市科技局资助项目(201340629)

摘　　要：目的了解泰安市市售膨化食品的卫生状况及食源性致病菌污染状况,为预防和控制食源性疾病提供科学依据。方法依据GB 4789-2010对市售膨化食品进行菌落总数、大肠菌群及致病菌检测。结果 2011年-2013年共检测膨化食品283份,总合格率为84.5%(239/283)。3年合格率差异无统计学意义。薯片、虾条、雪饼、爆米花4类膨化食品合格率差异无统计学意义。不同卫生指标合格率:菌落总数为86.6%、大肠菌群为98.2%、致病菌为95.8%,差异有统计学意义(χ2=35.266,P<0.001)。不同致病菌检出情况:沙门菌、志贺菌、金黄色葡萄球菌的检出率分别为0.7%、0.0%、3.5%,差异有统计学意义(χ2=15.755,P<0.001)。结论本市市售膨化食品存在卫生安全隐患,污染指标主要是菌落总数,金黄色葡萄球菌、沙门菌是主要污染菌。今后相关监督部门应加强监管,确保食品安全。相关检验机构应加强设备更新与技术培训,做好技术支撑。Objective Toinvestigate the sanitary conditions of puffed food and the contamination of food borne pathogens in Tai＇an,so as to provide some scientific evidences for the prevention and control of food borne disease. Methods According to GB 4789- 2010,we performed detection of total numbers of colony,coli group,as well as pathogenic bacteria. Results We have detected 283 samples from 2011 to 2013,the total pass rate was 84. 5%（ 239 /283）. As a result,the differences among the three years had no statistical significance. The difference of pass rates among chips,prawn cracker,snow cake and popcorn had no statistical significance. The pass rates in different sanitary conditions was 86. 6%,98. 2%,95. 8% respectively for the total number of colony,coli group and pathogenic bacteria,the difference was statistically significant（ χ^2= 35. 266,P〈0. 001）. The contamination rates of different pathogenic bacteria were respectively 0. 7% for Salmonella,0. 0% for Shigella,and 3. 5% for Staphylococcus aureus,the difference was statistically significant（ χ^2= 15. 755,P〈0. 001）. Conclusion Security threat existed in puffed food in Tai＇an market,the main contamination parameter were the total number of colony. Salmonella and Staphylococcus aureus were the main contaminators. In order to ensure food safety,surveillance should be strengthened by supervision department. as well as the equipment replacement and technically training by inspection body accordingly for technical support.

关 键 词：膨化食品 卫生状况 致病菌 监管 技术支撑 

分 类 号：R155.5[医药卫生—营养与食品卫生学]