灌肠类熟肉产品生产环节微生物污染风险评估

发布时间：2018-09-11 06:32

【摘要】：根据国家食品安全标准检测灌肠类熟肉制品生产过程各环节环境、原辅料及产品的菌落总数、大肠菌群、亚硫酸盐还原梭状芽胞杆菌、金黄色葡萄球菌、沙门氏菌和单核细胞增生李斯特菌,同时测定致病菌的耐药性。结果显示:原辅料和中间产品受大肠菌群和厌氧亚硫酸盐还原梭状芽孢杆菌的污染较重;生产用水和终产品的卫生状况良好。环境和原辅料中均有致病菌检出,主要为金葡菌和沙门氏菌。分离出的沙门氏菌和金葡菌耐药严重,分别有88.89%的沙门氏菌和85.71%的金葡菌具有多重耐药性。说明灌肠类熟肉制品生产过程极易受到大肠菌群、厌氧亚硫酸盐还原梭状芽孢杆菌、金葡菌和沙门氏菌的污染,生产原辅料是主要的微生物污染来源。
[Abstract]:According to the national food safety standard, the environment of the production process of enema cooked meat products, the total number of bacteria in raw materials and products, coliform bacteria, sulfite reductive Clostridium aureus and Staphylococcus aureus were detected. Salmonella and Listeria monocytogenes were tested for drug resistance. The results showed that the raw and auxiliary materials and intermediate products were seriously polluted by coliform bacteria and anaerobic sulfite reducing Clostridium clostridium, and the sanitary conditions of water for production and final products were good. Pathogenic bacteria were detected in environment and raw materials, mainly Staphylococcus aureus and Salmonella. The isolates of Salmonella and Staphylococcus aureus showed severe drug resistance, with 88.89% of Salmonella and 85.71% of Staphylococcus aureus having multidrug resistance, respectively. The results showed that the production process of sausage cooked meat products was easy to be polluted by coliform bacteria, anaerobic sulfite reducing Clostridium aureus, Staphylococcus aureus and salmonella, and the primary and auxiliary materials were the main sources of microbial contamination.
【作者单位】：淮安市疾病预防控制中心;
【分类号】：R155.5;TS251.65

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