即食非发酵豆制品微生物污染状况分析  

Analysis of Microbial Contamination of Instant Non-Fermented Soybean Product

作　　者：赵凤玲[1] 高翔[1] 罗宇馨[1] 王润萍[1] 黄震[1] 江南[1] 高静[1] ZHAO Fengling;GAO Xiang;LUO Yuxin;WANG Runping;HUANG Zhen;JIANG Nan;GAO Jing(Beijing Tongzhou District Center for Disease Control and Prevention,Beijing 101100,China)

机构地区：[1]北京市通州区疾病预防控制中心,北京101100

出　　处：《现代食品》2023年第11期164-167,175,共5页Modern Food

基　　金：北京市通州区科技发展计划项目(KJ2023CX083)。

摘　　要：目的:了解不同包装、不同采样场所即食非发酵豆制品微生物污染情况,为食源性疾病的风险评估提供依据。方法:在大型超市、农贸市场、网店采集散装和预包装即食非发酵豆制品共225份,采用GB 4789系列方法进行大肠菌群计数、菌落总数、致病菌的检测分析。结果:预包装即食非发酵豆制品的菌落总数合格率、大肠菌群合格率、菌落总数和大肠菌群综合检测合格率均显著高于散装(P<0.05);网店和超市采样的即食非发酵豆制品卫生指标的检测合格率显著高于农贸市场(P<0.05),农贸市场及超市的散装卫生指标检测合格率均显著高于预包装(P<0.05),农贸市场的致病菌总检出率高于网店及超市,达到13.48%,散装的致病菌总检出率高于预包装,达到12.23%。结论:即食非发酵豆制品污染较为严重,部分豆制品中检测出了食源性致病菌,存在食物安全隐患。从包装角度分析,有关部门需进一步加强对散装即食非发酵豆制品的卫生监测,从采样场所看,需重点加强对农贸市场的卫生监测,保障食品安全。Objective:To investigate the microbial contamination of ready-to-eat non-fermented soy products in different packaging and sampling sites,and to provide a basis for the risk assessment of foodborne diseases.Method:A total of 225 copies of bulk and pre-packaged ready-to-eat non-fermented soy products were collected in large supermarkets,farmers’markets and online stores,and the coliform count,total number of colonies,and pathogenic bacteria were detected by GB 4789 series methods.Result:The total number of colonies qualified rate,coliform bacteria qualification rate,and the total number of colonies and the comprehensive detection pass rate of coliform bacteria were significantly higher than those of bulk(P<0.05),the detection qualification rate of readyto-eat non-fermented soybean products sampled by online stores and supermarkets was significantly higher than that of farmers markets(P<0.05),the pass rate of bulk hygiene indicators in farmers markets and supermarkets was significantly higher than that of prepackaged(P<0.05),the total detection rate of pathogenic bacteria in farmers markets was higher than that of online stores and supermarkets,reaching 13.48%,and the total detection rate of bulk pathogenic bacteria was higher than that of pre-packaging,reaching 12.23%.Conclusion:The contamination of ready-to-eat non-fermented soy products is serious,and foodborne pathogenic bacteria have been detected in some soy products,which has potential food safety hazards.From the perspective of packaging,relevant departments need to further strengthen the hygiene monitoring of bulk ready-to-eat non-fermented soy products,and from the perspective of sampling sites,it is necessary to focus on strengthening the hygiene monitoring of agricultural markets to ensure food safety.

关 键 词：非发酵豆制品 微生物污染 单核细胞增生李斯特氏菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]