邯郸市餐饮企业凉菜卫生状况调查与分析

发布时间：2018-01-20 06:40

本文关键词： 凉菜食品卫生安全细菌检测指标体系　出处：《河北工程大学》2015年硕士论文　论文类型：学位论文

【摘要】：凉菜在制作及存放等环节中极易受到微生物的污染,是引起食物中毒最常见的食品类型之一。本文采用填写调查表与现场采样监测相结合的方法,在2013年4月至2014年3月期间对邯郸市30家大中型餐饮企业凉菜间的卫生状况进行现场调查。随机抽取5类(油炸类凉菜、烧烤类凉菜、酱腌凉菜、凉拌荤凉菜、凉拌素凉菜)共1800份凉菜,进行细菌总数、大肠菌群、致病菌(沙门氏菌、金黄色葡萄球菌)的检验,分析凉菜的微生物污染情况。对各类型餐饮单位卫生状况进行比较,构建指标体系,对凉菜加工过程的风险因素进行数据统计和分析。结果表明,(1)被调查的30家餐饮企业中均具有有效的餐饮服务许可证,合格率为100%;(2)熟食专用冷藏设施、防蝇防尘设施、每餐次使用前空气消毒、专用制冷空调、紫外消毒设置的合格率分别为96.97%、93.39%、94.12%、80.00%和63.33%;(3)凉菜菌落总数和大肠菌群,抽查1800份凉菜中合格1515份,总合格率84.56%;5类凉菜中合格率最高的为油炸类和烧烤类,合格率最低的为凉拌素凉菜;不同月份凉菜合格率不同,1-4月份最高,5-9月份最低,差异有统计学意义(X2=71.02,P0.05);(4)微生物检测结果表明,菌落总数、大肠菌群合格率较低。经统计学分析具有统计学意义(P0.05),而2类致病菌的合格率普遍较高,无统计学意义(P0.05);(5)大型餐饮企业凉菜微生物合格率高于中型餐饮企业,两者比较有统计学意义(P0.05);(6)建立了目标层-标准层-指标层的三层邯郸市凉菜卫生综合指标体系,不同月份里标准层中三项指标的权重值大小顺序为:凉菜质量保障措施凉菜合格率凉菜管理制度,5类凉菜种类中,凉拌素凉菜的权重值相对较高,表明凉拌素凉菜的卫生合格率的波动较大,成为制约凉菜合格率的一个关键种类。
[Abstract]:It is one of the most common food types to cause food poisoning. In this paper, the method of filling out questionnaire and field sampling and monitoring is adopted. From April 2013 to March 2014, a field investigation was carried out on the sanitary condition among the cold dishes in 30 large and medium-sized catering enterprises in Handan City. Five kinds of cold dishes were randomly selected (fried cold dishes and barbecue cold dishes). Salted coliform coliform coliform and pathogenic bacteria (salmonella aureus) were tested for 1800 coliform coliform and pathogenic bacteria (salmonella aureus). The microbial contamination of cold vegetables was analyzed. The hygienic status of various catering units was compared, the index system was constructed, and the risk factors in processing process of cold vegetables were statistically analyzed. The results showed that: 1. (1) all of the 30 food and beverage enterprises surveyed have valid food and beverage service licenses, with a qualified rate of 100; 2) the qualified rate of cooked food special refrigeration facility, fly prevention and dust prevention facility, air disinfection, special refrigeration air conditioning and ultraviolet disinfection set before each meal is 96.97% and 93.39% respectively. 94.12 80.00% and 63.33%; (3) the total number of coliform and the total number of coliform bacteria in cold vegetables were checked, and the total qualified rate was 84.56%. Among the 5 kinds of cold vegetables, the highest pass rate was fried and barbecue, and the lowest was coleslaw. The qualified rate of cold vegetables in different months was different, the highest in January and April was the lowest in May and September, and the difference was statistically significant (P 0.05). The results of microorganism test showed that the qualified rate of coliform bacteria and the total number of bacteria were lower, and the qualified rate of two kinds of pathogenic bacteria was higher than that of P0.05 by statistical analysis. 4) the results of microorganism test showed that the qualified rate of coliform bacteria was lower than that of total colony count. There was no statistical significance (P 0.05). (5) the qualified rate of microorganism in large catering enterprises was higher than that in medium-sized ones, and the difference between them was statistically significant (P 0.05). (6) the comprehensive index system of cold vegetable hygiene in Handan city was established with three layers: target layer, standard layer and index layer. In different months, the weight value of three indexes in the standard layer was in the order of: the quality assurance measures of cold vegetables, the qualified rate of cold vegetables, the weight value of colouring vegetables was relatively high among the five kinds of cold vegetables in the management system of cold vegetables. The results showed that the qualified rate of cold vegetables fluctuated greatly, and it became a key type to restrict the qualified rate of cold vegetables.
【学位授予单位】：河北工程大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：R155.6

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