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目的了解北京市星级酒店凉菜间加工食品的卫生状况,旨在消除隐患,预防食源性疾患和食物中毒事故的发生。方法2007年5月—2008年4月,对42个星级宾馆饭店凉菜间的冷荤凉菜制品进行为期1年2个月一轮的抽样监测,检测项目为大肠菌群、致病菌(沙门菌、金黄色葡萄球菌、志贺菌、副溶血性弧菌、变形杆菌、单增李斯特菌)。结果1258份自制冷荤凉菜制品,合格1040件,合格率82.67%。沙门菌、志贺菌、副溶血性弧菌、单增李斯特菌未检出。随着监测深入开展,整体卫生状况明显提高。结论星级酒店凉菜间冷荤凉菜制品虽然卫生质量有所提高,但是由于该类食品为导致食源性疾病的高风险食品,持续关注、开展动态的监测并且继续加强卫生监管以及开展有针对性的培训、帮助各单位开展相关认证对保证高质量的食品安全具有重要意义。
Objective To understand the health status of processed foods in Beijing’s star-rated hotel cold dishes, aiming to eliminate hidden dangers, prevent food-borne diseases and food poisoning incidents. Methods From May 2007 to April 2008, a sampling of 1 year and 2 months round of sampling was carried out on cold and cold dish products of 42 star hotels and restaurants. The test items were coliform bacteria, pathogenic bacteria (Salmonella , Staphylococcus aureus, Shigella, Vibrio parahaemolyticus, Proteus, Listeria monocytogenes). Results 1258 homemade cold meat dish products, 1040 qualified, with a pass rate of 82.67%. Salmonella, Shigella, Vibrio parahaemolyticus, Listeria monocytogenes was not detected. As monitoring progresses in depth, the overall health status has been significantly improved. Conclusions Although the hygiene quality of cold and cold dish products in the cold-dish restaurant in the star hotel has been raised, due to the continuous attention and dynamic monitoring of such foods as high-risk foods leading to foodborne diseases, the hygiene supervision and the targeted supervision Training and helping all units carry out the relevant certification is of great significance to ensure high-quality food safety.