2014年承德市食品中四种致病菌的检验分析与今后对策研究

发布时间：2018-05-06 01:25

本文选题：承德市 + 食品　；参考：《河北科技师范学院》2015年硕士论文

【摘要】：目前食源性致病菌为头号食品安全问题,本研究针对国家食品安全标准规定的最常见的金黄色葡萄球菌、沙门氏菌、志贺氏菌、副溶血性弧菌四种食源性致病菌进行检验分析,并依托承德市食品科的食品安全风险监测计划对承德市的市售熟肉制品、节日食品、自制饮料、生鲜水产、凉拌菜五类食品118各批次进行的致病菌项目进行检测,了解食品中的致病菌存在情况,大致确定高危污染食品种类。通过结果分析对不同食源性致病菌、不同种类食源性致病菌、不同来源食源性致病菌做了可行性分析。首先通过检验数据结果的分析比较,初步得出高危污染产品的的种类。其次本研究主要针对目前食品供应全球化带来的潜在食源性致病菌快速及广泛传播,基于金黄色葡萄球菌和副溶血性弧菌是引起细菌性食物中毒的常见性、危害性,对承德市食品中食品中金黄色葡萄球菌有较高的检出率,这与国内外有关报道相符,应引起食品卫生管理部门的高度重视。通过国家安全标准进行检验,得出最终结果并通过对检验监测结果数据的分析为食品安全风险监测计划提供科学依据,为合理分配政府的行政资源,有效的对食品实施监管提供理论依据。上述建议都是依托本课题所对食源性致病菌的检验结果分析做出,对今后本市的食品安全监管提供了可靠的政策实施基础,也是本论文的研究意义。
[Abstract]:At present, foodborne pathogenic bacteria are the number one food safety problem. In this study, the most common foodborne pathogenic bacteria of Staphylococcus aureus, Salmonella, Shigella and Vibrio parahaemolyticus were tested and analyzed according to the national food safety standards. And relying on the food safety risk monitoring plan of Chengde Food Department, the pathogenic bacteria items carried out by 118 batches of five kinds of food, 118 batches of cooked meat products, holiday foods, homemade drinks, fresh aquatic products, and cold vegetables, were tested in Chengde City. To understand the presence of pathogenic bacteria in food, roughly determine the types of high-risk contaminated food. The feasibility of different foodborne pathogenic bacteria, different foodborne pathogenic bacteria and different foodborne pathogenic bacteria were analyzed. First, through the analysis and comparison of the results of the test data, the types of high-risk pollution products are preliminarily obtained. Secondly, this study focused on the rapid and widespread spread of potential foodborne pathogenic bacteria brought about by the globalization of food supply, based on the fact that Staphylococcus aureus and Vibrio parahaemolyticus are common and harmful in causing bacterial food poisoning. The high detection rate of Staphylococcus aureus in food in Chengde city is consistent with the related reports at home and abroad, which should be attached great importance to by food hygiene management department. The final result is obtained by the national safety standard, and the scientific basis for the food safety risk monitoring plan is provided through the analysis of the inspection result data, and the administrative resources of the government are allocated reasonably. Effective supervision of food to provide the theoretical basis. The above suggestions are based on the analysis of the results of the food pathogenic bacteria test, which provides a reliable policy implementation basis for the future food safety supervision in this city, and is also the research significance of this paper.
【学位授予单位】：河北科技师范学院
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：R155.5

【相似文献】