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目的了解河南省预包装熟肉制品生产加工过程中的卫生规范和微生物污染状况。方法采集熟肉制品生产加工过程原辅料、中间产品、成品、终产品、环境样品和空气样品333份。其中293份生产过程样品和生产环境样品按照GB 4789—2016《食品安全国家标准食品微生物学检验》方法进行单核细胞增生李斯特菌、沙门菌检测,40份空气样品按照GB/T 16294—2010《医药工业洁净室(区)沉降菌的测试方法》进行空气沉降菌检测。结果 293份样品中共检出单核细胞增生李斯特菌48株(16.38%),沙门菌17株(5.80%),17株沙门菌分属5个血清型,但24份终产品均未检出食源性致病菌。所有采样车间的空气沉降菌超标率为62.50%。结论河南省熟肉制品生产加工过程中存在一定的风险,原辅料、中间产品、成品及环境样品中均有沙门菌和单核细胞增生李斯特菌检出,其中单核细胞增生李斯特菌检出率较高。
Objective To understand the hygiene regulations and microbial contamination during the production and processing of pre-packaged cooked meat products in Henan Province. Methods 333 raw materials, intermediate products, finished products, final products, environmental samples and air samples of cooked meat products were collected. 293 samples of the production process and the production environment samples were tested for Listeria monocytogenes and Salmonella according to the method of GB 4789-2016 “National Food Safety Standard Microbiological Test”, and 40 samples of air were tested according to GB / T 16294-2010 “Pharmaceutical industry clean room (area) sedimentation bacteria test method” for airborne bacteria detection. Results A total of 48 strains of Listeria monocytogenes (16.38%), 17 strains (5.80%) of Salmonella were detected in 293 samples and 5 serotypes of 17 Salmonella strains, but none of 24 final products were detected Foodborne pathogens. The airborne bacteria in all the sampling plants exceeded the standard rate by 62.50%. Conclusion There are some risks in the process of cooked meat products processing and processing in Henan Province. Salmonella and Listeria monocytogenes are detected in raw materials, intermediate products, finished products and environmental samples, among which Listeria monocytogenes Rate is higher.