校园周边摊贩米面制品致病菌污染分析及管理对策  

Analysis and management countermeasures of pathogenic contamination of rice and flour products from vendors around campus

作　　者：崔艳伟 付红岩[1] 褚杨硕 张筠[1] 姚晶[1] 张守文[1] CUI Yan-wei;FU Hong-yan;CHU Yang-shuo;ZHANG Yun;YAO Jing;ZHANG Shou-wen(Department of Food and Environmental Engineering,East University of Heilongjiang,Harbin 150066,China;Harbin Daoli District Center for Disease Control and Prevention,Harbin,150076,China)

机构地区：[1]黑龙江东方学院食品与环境工程学部,黑龙江哈尔滨150066 [2]哈尔滨市道里区疾病预防控制中心检验科,黑龙江哈尔滨150076

出　　处：《粮食与饲料工业》2022年第1期7-11,共5页Cereal & Feed Industry

基　　金：2019年度黑龙江东方学院科研项目(HDFKY190119);黑龙江省自然科学基金项目(LH2020C077);2020年度黑龙江东方学院科研项目(HDFKY200128);2017年黑龙江东方学院科研项目(HDFHX100106);2019年度黑龙江东方学院科研项目(HDFHX201902);2019年黑龙江东方学院科研项目(HDFKY190103)。

摘　　要：为了解哈尔滨市高校周边摊贩食品中食源性致病菌的污染情况,2019-06—09及2020-06—09对哈尔滨市高校周边的12种散装熟制米面制品进行采样并检验4种食源性致病菌。结果显示,320份监测对象中有23份被致病菌污染,总污染率7.19%,其中19份被蜡样芽胞杆菌污染,总污染率最高,为5.94%;3份被沙门氏菌污染,总污染率为0.94%;1份被单核细胞增生李斯特氏菌污染,总污染率为0.31%;所有监测对象未受到金黄色葡萄球菌污染,不同致病菌的污染率存在统计学差异(P<0.05)。建议加强并逐步完善摊贩食品的管理制度,明确管理主体,创新管理模式,提高从业者素质,有效防治由于致病菌而引发的食物中毒,防止学生感染此类疾病,保护学生的身体健康。In order to understand the contamination of foodborne pathogens in street food around colleges and universities in Harbin.From June to September in 2019 and from June to September in 2020,12 kinds of bulk cooked rice and flour products around universities in Harbin were sampled and 4 kinds of food borne pathogens were detected.The results showed that 23 of 320 samples were contaminated by pathogenic bacteria,with a total pollution rate of 7.19%.Among them,19 samples were contaminated by Bacillus cereus,with the highest total pollution rate of 5.94%;3 samples were contaminated by Salmonella,with the total pollution rate of 0.94%;1 sample was contaminated by Listeria monocytogenes,with the total pollution rate of 0.31%;all monitoring objects were not contaminated by Staphylococcus aureus,and the pollution rates of different pathogenic bacteria were statistically different(P<0.05).It is suggested to strengthen and gradually improve the management system of food vendors,clarify the management subject,innovate the management mode,improve the quality of practitioners,effectively prevent food poisoning caused by pathogenic bacteria,and protect the health of students.

关 键 词：摊贩食品 致病菌 分析 食品安全 管理对策 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]