酱卤肉类熟制品中金黄色葡萄球菌污染状况分析

目的探讨金黄色葡萄球菌污染酱卤肉类熟制品的主要途径及规律。方法按照GB/T 4789.10- 2003进行检测,采用7.5%氯化钠肉汤增菌培养。结果1186件酱卤肉类熟制品中检出61株金黄色葡萄球菌,检出率高达5.14%;黄色葡萄球菌主要在5、10和11月份检出;常见品种和不同类别的卤菜中均检出金黄色葡萄球菌;不同制作方式的卤菜中金黄色葡萄球菌检出率比较接近,无显著性差异;规模相对较大的酒店检出率较高,而单纯的卤菜店最低。结论金黄色葡萄球菌污染与原材料和制作方式的关系不密切,而与运输、销售、保存的方式和时间关系较密切,较高的气温也是容易引起污染的危险因素之一。

Objective：To study the main way and the rule of contamination by S. aureus in cooked meat products. Methods： We detected it by GB/T 4789.10 - 2003, and used 7.5 % Sodium chloride broth to culture. Re, suits： A total of 61 out of 1186 samples were positive,the positive rate of S. aureus was 5.14% ;S. aureus was picked out mainly in May, October and November; S. aureus was detected in the common variety and the different category of cooked meat products;The positive rates of S. aureus in different manufacture ways were quite close,no significant difference;The positive rate of S. aureus in hotel was the highest, prepared food shop was the lowest. The distribution, preservation manner and time are related closely to the contamination. Higher temperature is one of the dangerous factors.