荆门市学生餐加工过程微生物监测结果分析

发布时间：2018-04-23 02:36

本文选题：食品处理和加工 + 食品微生物学　；参考：《中国学校卫生》2017年06期

【摘要】：目的了解荆门市学生餐生产加工过程中微生物污染情况,为指导食品加工单位改善卫生条件提供参考。方法 2015年4—9月方便抽取4所市级中学,对学生餐加工过程各环节的236份样本进行微生物指标检测。结果学生餐制作环节中30%的样本大肠菌群计数10 cfu/m L,大肠菌群计数最大值为7.0×105cfu/m L。金黄色葡萄球菌的检出率为2%(4/228),阳性样本为2份环境(豆制品操作台面、盛放炒菜的方盆)和2份原辅料(鲫鱼、鸡肉)样本。生活用水、物表环境样本和成品学生餐微生物指标不合格率分别为75%(6/8),79%(50/63)和53%(21/40),差异有统计学意义(χ2=8.439,P=0.014)。结论荆门市学生餐生产加工过程各环节样本大肠菌群污染普遍,环境和原辅料样本致病菌风险隐患突出。建议加强对学生餐生产加工各环节卫生的监管力度。
[Abstract]:Objective to investigate the microbial contamination in the course of student meal production and processing in Jingmen City, and to provide reference for improving hygienic conditions in food processing units. Methods from April to September 2015, 236 samples of students' meal processing were collected from 4 municipal middle schools and tested for microbiological indexes. Results the coliform count of 30% sample was 10 cfu/m / L and the maximum of coliform count was 7.0 脳 105cfu/m L. The detection rate of Staphylococcus aureus was 2X / 228g, and the positive samples were 2 samples of environment (bean products operating table, roasted dish) and 2 samples of raw and auxiliary materials (crucian carp, chicken). The unqualified rates of microbial indexes in domestic water, surface environment samples and finished student meals were 75 / 6 / 8 / 79 / 50 / 63 and 53 / 21 / 40 respectively. The difference was statistically significant (蠂 ~ 2 = 8.439) and P ~ (0. 014) ~ 0. 014% (蠂 ~ 2 = 8. 439%, P < 0. 014). Conclusion the contamination of coliform bacteria in the samples of Jingmen students' meal production and processing process is widespread, and the risks of pathogenic bacteria in the samples of environment and raw and auxiliary materials are obvious. It is suggested to strengthen the supervision of the hygiene in the production and processing of student meals.
【作者单位】：湖北省荆门市疾病预防控制中心卫检所;湖北省疾病预防控制中心卫生检验检测所;
【分类号】：R155.6

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