大学生常食用腌制食品细菌学卫生检测及分析

Hygienic Bacteriological Detection and Analysis of the Pickled Food Ate often by Undergraduates

目的:调查大理学院下关校区大学生常食用腌制食品的卫生状况,为大学生安全食用腌制品提供依据。方法:对大学生常食用的两类腌制食品(腌菜和腌卤腐)进行随机抽样30份进行卫生细菌学检测。结果:30份样品的细菌总数总合格率为56.7%;其中腌菜类的细菌总数合格率为60%,腌卤腐的细菌总数合格率为53.3%,大肠菌群,肠道致病菌均未检出。采用Fisher确切概率法经过SPSS 17.0统计软件统计后,发现大学生常食用的两类腌制食品的卫生状况差异无统计学意义(P>0.05)。结论:两类腌制品的细菌总数合格率均不高,大学生应注意安全食用腌制品。

Objective： To investigate hygienic microbiological states of favorite pickled food consumed by undergraduates in Dali University and guide undergraduates to consume it in a safe way.Methods： The hygienic bacteriological indicants of two kinds of favorite pickled food（sauerkraut and marinate mildew tofu） consumed by undergraduates were detected by using random sampling method.Results： Total 30 samples were examined,the total qualification ratio in general bacterial population is 56.7%,and sauerkraut and marinate mildew tofu was 60% and 53.3% respectively.Coli group and enteropathogenic bacterium were not detected.There is no significant difference in hygienic bacteriological indicants between sauerkraut and marinate mildew tofu after statistical analysis of Fisher exact test by SPSS 17.0 statistical software（P0.05）.Conclusion： The qualification ratio in general bacterial population is low,undergraduates should pay attention to the comsumption of these kinds of pickled food.