灌肠类熟肉产品生产环节微生物污染风险评估  

Risk Assessment of Microbial Contamination during Production of Sausage

作　　者：李兵兵[1] 刘纯成[1] 侯海燕[1] 刘靓[1] 邢亚东[1] 

机构地区：[1]淮安市疾病预防控制中心,江苏淮安223001

出　　处：《食品研究与开发》2016年第22期191-195,共5页Food Research and Development

摘　　要：根据国家食品安全标准检测灌肠类熟肉制品生产过程各环节环境、原辅料及产品的菌落总数、大肠菌群、亚硫酸盐还原梭状芽胞杆菌、金黄色葡萄球菌、沙门氏菌和单核细胞增生李斯特菌,同时测定致病菌的耐药性。结果显示:原辅料和中间产品受大肠菌群和厌氧亚硫酸盐还原梭状芽孢杆菌的污染较重;生产用水和终产品的卫生状况良好。环境和原辅料中均有致病菌检出,主要为金葡菌和沙门氏菌。分离出的沙门氏菌和金葡菌耐药严重,分别有88.89%的沙门氏菌和85.71%的金葡菌具有多重耐药性。说明灌肠类熟肉制品生产过程极易受到大肠菌群、厌氧亚硫酸盐还原梭状芽孢杆菌、金葡菌和沙门氏菌的污染,生产原辅料是主要的微生物污染来源。Aerobic bacterial count,coliform,sulfite-reducing clostridia,staphylococcus aureus,salmonella and listeria monocytogenes of environmental samples,raw material and semifinished products were tested according national food safety standards. Antimicrobial susceptibility of the pathogenic bacterias was also determined. Results displayed that raw material and semifinished products were contaminated by coliform and sulfite-reducing clostridia;the quality of process water and final products was fine. Semifinished products and environmental samples were tested positive of pathogenic bacteria. The pathogenic bacterias were mainly staphylococcus aureus and salmonella. 88.89 % salmonella and 85.71 % staphylococcus aureus were resistant to at least two antimicrobial. Production of sausage was highly susceptible to microbial contamination. Coliform,sulfite-reducing clostridia,staphylococcus aureus and salmonella were the main pathogenic bacterias and raw material was the main microbial contamination source.

关 键 词：灌肠类产品 生产环节 微生物污染 

分 类 号：R155.5[医药卫生—营养与食品卫生学] TS251.65[医药卫生—公共卫生与预防医学]