嘉兴市区餐饮业现制食品卫生状况调查

Investigation of In-Suit processed food′s sanitary condition in Jiaxing

目的:了解餐饮业现制食品的卫生质量状况和影响因素。方法:于2009年1月～10月采集现制熟肉、生魚片、沙拉,共计160件样品,按现行有效标准方法进行菌落总数、大肠菌群、致病菌的检测。结果:现制熟肉、沙拉菌落总数合格率分别为82.50%(66/80)、70.00%(14/20);大肠菌群合格率分别为48.75%(39/80)、20.00%(4/20),致病菌检出率为1.25%(1/80)、0.00%(0/40))。生鱼片致病菌检出率2.50%(1/40)。结论:餐饮业部分现制食品受细菌、大肠菌群污染严重,并受到副溶血性弧菌和单核细胞增生李斯特菌的污染。存在食品安全隐患,卫生管理部门应加强监督力度,采取有效措施,动态掌握餐饮业现制食品卫生质量状况,从而保障人民群众的身体健康和生命安全。

Objective：Understanding the sanitary conditions and influence factors of In-Suit processed food in catering industry.Methods：Bacterium count,coliform bacteria and pathogen were detected from 160 samples（including delicatessen,Sashimi and salad）,by the correct valid standard,during Jan-Oct,2009.Results：The cooked meat and salad qualification rates of Bacterium count were 82.50%（66/80）,70.00%（14/20）,that of coliform bacteria were 48.75%（39/80）,20.00%（4/20）,Detection rates of pathogen were 1.25%（1/80）,0.00%（1/40）.Detection rate of pathogen from Sashimi was 2.50%（1/40）.Conclusion：The delicatessen was seriously contaminated by the bacterium and coliform bacteria,which also contaminated by Vibrio parahaemolyticus and Listeria monocytogenes.Therefore,the health management sectors must strengthen our food health management and collect sanitary conditions in a dynamic way in order to safe time for people′s health and security.