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目的了解龙岩市即食散装熟肉制品的卫生状况,为食源性疾病的预防和控制提供科学依据。方法 2014-2016年间对辖区范围内的酒店、超市和农贸市场的市售即食散装熟肉制品进行连续监测,并按食品安全国家标准进行检验和评价。结果 3年间共检测即食散装熟肉制品198份,总合格率为86.6%。合格率最低的指标是大肠菌群,其次为菌落总数和金黄色葡萄球菌,检出金黄色葡萄球菌18株,检出率为9.1%,未检出沙门菌和志贺菌。冬春与夏秋的熟肉制品合格率有显著性差异(P<0.01)。结论龙岩市熟肉制品的卫生问题主要原因为大肠菌群和菌落总数超标,也存在金黄色葡萄球菌的污染。夏秋季节温度高、销售时间长是微生物学指标超标的主要原因。农贸市场监管存在很大问题,应加大监管力度,加强卫生知识宣传教育,消除卫生安全隐患,确保广大群众食品卫生安全。
Objective To understand the sanitary status of ready-cooked bulk cooked meat products in Longyan City and provide a scientific basis for the prevention and control of foodborne diseases. Methods The commercial ready-to-eat cooked cooked meats in hotels, supermarkets and farmers’ markets in the area were continuously monitored from 2014 to 2016 and tested and evaluated according to the national food safety standards. Results A total of 198 ready-to-eat cooked meat products were tested in 3 years with a total pass rate of 86.6%. The lowest pass rate was coliform, followed by the total number of colonies and Staphylococcus aureus. 18 strains of Staphylococcus aureus were detected with a detection rate of 9.1%. Salmonella and Shigella were not detected. The passing rate of cooked meat products in winter, spring and summer was significantly different (P <0.01). Conclusion The main cause of hygiene problems of cooked meat products in Longyan City is the total number of coliform bacteria and colonies exceeded the standard, and the pollution of Staphylococcus aureus also existed. High summer and autumn temperatures, long sales time is the main reason for exceeding the standard of microbiology. Farmers market supervision there is a big problem, we should step up supervision and control, strengthen publicity and education of health knowledge, eliminate health and safety hazards, to ensure that the general population of food hygiene and safety.