成都市串串香即食辣椒面的微生物污染状况调查  

Survey on microbial contamination in instant chili powder for kabobs in Chengdu

作　　者：颜妍[1] 李依红 赵思琪[1] 罗敏[1] 周欣奕[1] 凌莉[1] 裴晓方[1,2] 

机构地区：[1]四川大学华西公共卫生学院(华西第四医院),四川成都610041 [2]四川省食品安全监测与风险评估重点实验室,四川成都610041

出　　处：《现代预防医学》2016年第10期1770-1773,共4页Modern Preventive Medicine

基　　金：国家自然科学基金重点项目"水产品/农产品/香料中化学污染物/产毒真菌的快速检测和食品中有害物质健康危害的安全性评价研究"(No.81030053)资助;四川大学2014年"大学生创新创业训练计划"项目资助

摘　　要：目的 调查并获得成都市中心城区串串香即食辣椒面的微生物污染现状最新资料,为即食辣椒面卫生政策的制定提供依据。方法 采用多重（整群分层）抽样方法,于不同季节采集成都中心城区不同档次“串串香”餐馆的即食辣椒面70份,依据GB 4789标准检测其细菌菌落总数、霉菌菌落总数、大肠菌群数量及常见致病菌（志贺菌、金黄色葡萄球菌、蜡样芽胞杆菌）。结果 即食辣椒面的细菌菌落总数在3.00×10^2~8.70×10^6cfu/g之间,霉菌菌落总数在1.50×10^2~3.20×10^5cfu/g之间,大肠菌群数≥3×104MPN/100 g者占42.86%,致病菌未检出。不同季节所采样品的细菌菌落总数间差异有统计学意义（F=3.175,P=0.03）,不同餐馆档次所采样品的霉菌菌落总数间差异有统计学意义（F=8.319,P=0.005）;各季节辣椒面样品的细菌与霉菌带菌量显著相关（r=0.340,P=0.006）。结论 即食辣椒面受细菌、霉菌、大肠菌群污染情况不容乐观,应加大对成都特色小吃餐饮业的卫生监管力度。Objective The aim of the study was to investigate and obtain the latest microbial contamination information on instant chili powder for kabobs in downtown Chengdu, and thus to provide a reference for developing health policies on instant chili powder. Methods Multiple （cluster stratified） sampling was adopted to collect 70 samples of instant chili powder from different levels of Sichuan kabob restaurants in different seasons. The total bacterial count, total fungal count, coliform count, and the counts of common pathogenic bacteria （including Shigella, Staphylococcus aureus, and Bacillus cereus） were determined according to the GB 4789 standard. Results The total counts of bacteria and fungi in the instant chili powder samples ranged from 3.00 ×10^2 cfu/g to 8.70×10^6 cfu/g and from 1.50 ×10^2 cfu/g to 3.20 × 10^5 cfu/g, respectively; and 42.86% of the samples had a coliform count of ≥ 3 × 10^4 MPN/100g. No pathogenic bacteria were detected. The differences in total bacterial count among different seasons were statistically significant （ F = 3. 175, P = 0.03 ）, and the differences in total fungal count among different levels of restaurants were also statistically significant （ F = 8. 319, P = 0. 005 ）. The total bacterial and fungal counts were significantly correlated in every season （r = 0. 340, P = 0. 006）. Conclusion The contamination of instant chili powder with bacteria, fungi, and coliforms is severe. Supervision and regulation of hygiene practices in the catering industry in Chengdu should be enhanced.

关 键 词：即食辣椒面 菌落计数 大肠菌群数 致病菌 卫生标准 

分 类 号：R155.5[医药卫生—营养与食品卫生学]