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目的了解广州地区熟肉制品生产加工过程中亚硫酸盐还原梭状芽胞杆菌(SRC)、大肠菌群、沙门菌和单核细胞增生李斯特菌的污染情况。方法采用国家标准规定的检测方法进行卫生指标菌和常见食源性致病菌的检测。结果2016年熟肉制品中大肠菌群的总检出率为59.84%,大肠菌群在7月的检出率最高,为70.49%,其次为6月(68.85%),不同月份大肠菌群的检出率差异有统计学意义(χ2=9.931,P<0.05)。而SRC、沙门菌、单核细胞增生李斯特菌的检出率分别为47.54%、6.56%和23.77%,不同月份之间差异均无统计学意义(P>0.05)。不同样品属性各种微生物的检出率比较,SRC和单核细胞增生李斯特菌的检出率差异均有统计学意义(P<0.05)。在不同采样区域中,SRC、大肠菌群以及单核细胞增生李斯特菌差异均有统计学意义(P<0.05)。结论广州地区熟肉制品污染严重,应加大对熟肉制品的监测。
Objective To understand the contamination of Clostridium sulphate-reduced (SRC), coliforms, Salmonella and Listeria monocytogenes in the cooked and cooked meat products in Guangzhou. Methods The detection methods of health indicators and common food-borne pathogens were tested by the national standards. Results The total detection rate of coliform bacteria in cooked meat products was 59.84% in 2016, the highest detection rate of coliform bacteria in July was 70.49%, followed by June (68.85%), the coliform bacteria in different months The difference of detection rate was statistically significant (χ2 = 9.931, P <0.05). The detection rates of SRC, Salmonella and Listeria monocytogenes were 47.54%, 6.56% and 23.77%, respectively. There was no significant difference between different months (P> 0.05). The detection rates of various microorganisms in different sample attributes were compared, and the detection rates of SRC and Listeria monocytogenes were all statistically significant (P <0.05). There were significant differences in SRC, coliform bacteria and Listeria monocytogenes in different sampling areas (P <0.05). Conclusion The cooked meats in Guangzhou are seriously polluted, and the monitoring of cooked meats should be increased.