咸宁市咸安区饮食业砧板微生物污染情况调查

SURVEY OF MICROORGANISM CONTAMINATION OF KITCHEN CUTTING BOARD IN CATERING STORES OF XIANAN DISTRICT OF XIANNING CITY

目的:为了解本区部分饮食业砧板微生物污染情况。方法:采用纸片粘贴法采样184块砧板,用平皿菌落计数和发酵培养及ELISA法检测,并对生熟食砧板的微生物污染情况进行比较。结果:生菜砧板和熟食砧板微生物超标率分别为85·10%和72·86%,二者之间有显著性差异(P<0·05),生菜砧板细菌总数超标率和大肠菌群及致病菌检出率分别为80·7%、76·32%和20·18%,熟菜砧板细菌总数超标率和大肠菌群及致病菌检出率分别为67·14%、48·57%和2·8%,前者污染率明显高于后者,上述各指标均差异有统计学意义(P<0·05)。结论:餐饮业砧板微生物污染严重,生菜砧板污染率明显高于熟食砧板,因此应该加强食品卫生监测和管理。

Objective： To know microbial contamination of kitchen cutting board in some catering store of Xianan. Methods： Paper strip contact method was used to take samples from 184 kitchen cutting board. Counting culture dish colony Method, fermentation culture method and ELISA method was used for examination. The microbial contamination of kitchen cutting board for raw and cooked food was compared. Results： Overtakingrate of microbe on the kitchen cutting board for raw rood was 85.10%, and that for cooked food was 72.86%, showed an apparent statistical differente （P〈0.05） Overtaking rate of total microbe, the positive rate of coli-group and pathogenic bacteria on the kitchen cutting board for rew food was 80.7%, 76.32% and 20.18%, and that on kitchen cutting board for cooked food was 67.14 %, 48.57 % and 2.8 %, The contamination rate of the former was significantly higher than that of the latter, the above indexes were significantly different （P〈 0.05）. Conclusion： Microbial contamination of kitchen cutting board in catering store was serious, and the contamination rate of the kitchen cutting board for raw food was significantly higher than that of the one for cooked food. There for the management and monitor for food hygiene should be strengthened.