成都双流国际机场航空食品安全风险评估  

Risk assessment of airline food safety in Chengdu Shuangliu Airport

作　　者：钟玮[1] 黄筱宇 黄伟[1] 樊学军[1] 杨雨[1] 刘杨[2] 

机构地区：[1]四川出入境检验检疫局,四川成都610041 [2]四川大学,四川成都610041

出　　处：《口岸卫生控制》2015年第6期20-23,27,共5页Port Health Control

基　　金：质检公益性项目(201210046);国家质检总局科研基金项目(2011IK144;2012IK240;2013IK241);四川出入境检验检疫局基金项目(SK201316)

摘　　要：目的本研究旨在了解成都双流机场近两年来航空食品安全风险水平,探讨引起双流机场航空食品安全风险的因素,以便更有效的对航空食品安全进行控制,防止食品安全事件的发生。方法收集2012年至2013年双流机场口岸内两家航空食品公司的日常卫生监督及整改情况、成品微生物检测结果、末梢水检测结果、食品添加剂检测结果和食品快速检测结果,评估其风险可能性水平和风险危害水平,最后采用矩阵分析获得两家航空食品公司的食品安全风险水平。结果双流机场口岸内两家航空食品公司2012年和2013年的航空食品安全风险水平均为低。结论依据评估结果,提出改进建议:1.根据日常卫生监督过程中发现的卫生安全隐患,卫生监督执法工作人员可以进行更有针对性的检查和监督。2.结合蜡样芽胞杆菌的致病性和耐热性,应对蜡样芽胞杆菌超标的航食高度重视。3.可适当减少对航食公司末梢水、糕点的食品添加剂这些长期检测结果良好的检测项目。也可改变末梢水采样点和检测其他食品、原材料的食品添加剂。4.航食企业消毒效果合格率相对较低,应加强其餐饮具消毒效果控制。5.坚持量化分级管理,定期开展食品安全风险评估,对风险评估中部分评分标准过于主观的指标进行具体量化。Objective The aim of this study is to assess the risk level of food safety of Shuangliu Airport of Chengdu in the past two years,and discuss risk factors causing airline food safety so as to effectively prevent and control incidents of food safety. Methods The data that contained daily hygiene supervision and rectification,microbial test of finished products,detection of peripheral water and food additives,and rapid inspection of food,are collected from two airline food companies located in Shuangliu Airport from 2012 to 2013. Then risk possibility and hazard levels are evaluated,and risk levels of food safety of the two airlines food companies are finally obtained through the matrix analysis. Results The two airline food companies＇ investigation showed low risk levels of food safety during the past two years. Conclusion Suggestions for improvements are proposed,which concluded： 1. More targeted inspection and supervision could be put into practices by the personnel of hygiene supervision and law enforcement with the help of hidden hazards that are discovered in the process of daily hygiene supervision; 2. Airline food of which number of Bacillus cereus is over the limit of standard should be paid more attention to due to the pathogenicity and heat resistance of Bacillus cereu; 3. Some detection items,such as peripheral water and pastry food additives,that have qualified results for a long time could be appropriately reduced. Sampling points of peripheral water and food additives of food and raw materials could also be changed; 4. Because qualified rate of disinfection effect of airline food companies is relatively low,the control effect of tableware disinfection should be strengthened; 5.The quantitative classification management should be insisted on,which contains carrying on the regular risk assessment of food safety,and the quantification of indicators whose some criteria of risk assessment are too subjective.

关 键 词：航空食品 食品安全 风险评估 

分 类 号：R155[医药卫生—营养与食品卫生学]