2017—2019年四川钵钵鸡和冷锅串串2种特色餐饮食品中微生物污染状况调查  

Investigation of microbial contamination in 2 kinds of special catering foods bobo chicken and Spicy Cold Pot in Sichuan from 2017 to 2019

作　　者：张誉[1] 周玉锦 林黎[1] ZHANG Yu;ZHOU Yujin;LIN Li(Sichuan Center for Disease Control and Prevention,Chengdu 610041,Sichuan Province,China)

机构地区：[1]四川省疾病预防控制中心,成都610041

出　　处：《预防医学情报杂志》2022年第1期99-104,共6页Journal of Preventive Medicine Information

摘　　要：目的了解四川钵钵鸡和冷锅串串2种特色餐饮食品中微生物污染状况和特征,为食品安全监管提供技术支持。方法 2017—2019年在四川省8个市采集钵钵鸡和冷锅串串2类特色餐饮食品1 442份,按照国标方法进行菌落总数、大肠菌群计数、沙门菌、金黄色葡萄球菌、蜡样芽孢杆菌、单核细胞增生李斯特菌和致泻大肠埃希菌的检测,使用SPSS 22.0软件进行卡方检验、非参数Wilcoxon和Kruskal-Wallis检验,检验水准α=0.05。结果钵钵鸡中单核细胞增生李斯特氏菌、金黄色葡萄球菌、沙门菌和致泻大肠埃希菌检出率分别为4.51%、1.31%、1.43和0.33%,冷锅串串中分别为1.33%、0.83%、0.17%和0.0%。2类四川省特色餐饮食品总体不满意率为12.14%。其中钵钵鸡样本不满意率为13.42%,不满意指标为菌落总数(19.26%)、蜡样芽孢杆菌(4.44%)、沙门菌(1.42%)和金黄色葡萄球菌(0.24%);冷锅串串样本不满意率为10.33%,不满意指标为菌落总数(16.85%)和沙门菌(0.17%)。春季制作的钵钵鸡中菌落总数浓度和大肠菌群浓度显著低于夏季(P<0.001)和秋季(P=0.001)所制作的。秋季制作的冷锅串串中菌落总数浓度(P=0.020)和大肠菌群浓度(P<0.001)均显著高于夏季所制作的。结论四川钵钵鸡和冷锅串串2类特色餐饮食品整体卫生问题值得关注,食品从业人员应严格遵守相应食品安全操作规范,食品安全监管部门应加强监管,适时制定我国适用的餐饮类食品安全国家标准,保证群众的饮食安全。Objective To investigate the microbial contamination of 2 kinds of special catering foods,Bobo Chicken and Spicy Cold Pot,in Sichuan,in order to provide technological support for food safety supervision. Methods A total of 1 442 samples of Bobo Chicken and Spicy Cold Pot were collected in 8 cities in Sichuan and detected in the total colonies counts,Coliform counts,Salmonella,Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Escherichia coli, according to the method specified in GB 4 789. The Chi square test, Wilcoxon test and Kruskal-Wallis test were performed in SPSS 22.0, with α =0.05 as the test level. Results The detection rates of Listeria monocytogenes, Staphylococcus aureus, Salmonella and Escherichia coli were 4.51%,1.31%, 1.43 and 0.33% in Bobo Chicken, respectively, and 1.33%, 0.83%, 0.17% and 0.0% in Spicy Cold Pot. The dissatisfaction rate of the 2 kinds of special catering food in Sichuan Province was 12.14%. The dissatisfaction rate of Bobo Chicken was 13.42%, and the unsatisfied indicators were total plate counts(19.26%), Bacillus cereus(4.44%), Salmonella(1.42%), and Staphylococcus aureus(0.24%). The unsatisfied rate of Spicy Cold Pot samples was 10.33%,and the unsatisfied indicators were total colonies counts(16.85%) and Salmonella(0.17%). The concentrations of total colonies counts and Coliform counts in spring were significantly lower than those in summer(P<0.001) and autumn(P=0.001) in Bobo Chicken. The concentrations of total colonies counts(P=0.020) and Coliform counts(P<0.001) in Spicy Cold Pot made in autumn were significantly higher than those in summer. Conclusions The sanitary quality of special catering foods in Sichuan should be paid more attention. It is recommended that the food employees should strictly abide by the food safety operation specifications, the food safety supervision department should strengthen regulation and develop national food safety standard for catering foods, in order to ensure the food safety of the public.

关 键 词：餐饮食品 微生物 污染 

分 类 号：R155.5[医药卫生—营养与食品卫生学]