成都市高校周边市场部分市售食品的微生物污染调查

The Investigation on the Microbial Contamination of Ready Foods in the Markets Around Colleges or Universities in Chengdu City

为了了解成都市高校周边市场即食食品的微生物污染状况,研究食品种类、季节、包装、来源对食品微生物污染的影响。在不同季节随机采集奶制品、肉制品、糕点、凉拌菜等10类即食食品共703份,按GB/T4789和国家卫生标准进行检验和评价,对不同种类、季节、包装、来源的食品样品检测结果进行比较分析。结果表明:食品总的合格率为86.06%,奶制品、酱腌菜、果蔬饮料的合格率较高,在90%以上;豆制品、饮用水、肉制品的合格率比较低,在80%以下。不合格的食品绝大部分出现在夏秋季节。菌落总数和大肠菌群的合格率较低,沙门菌和金黄色葡萄球菌的检出率高。不同来源食品合格率之间有显著差异,其合格率表现为大型超市>小型超市>餐饮店>农贸市场>移动摊点。有包装的食品的合格率高于无包装食品的合格率。由此可见,高校周边市场即食食品微生物污染严重,致病菌的检出率高,应该加强对学生的食品安全教育和周边市场的卫生监督。

To investigate the microbial contamination of ready foods in the markets around colleges or universities in Chengdu City,and the influence of types,pack,source and season on microbial contamination of ready food.Seven hundred and three samples were randomly collected in different season from 10 types of food including dairy products,manufactured meat,cookies,cold dish,etc.The samples were detected based on the methods of GB/T 4789 and National Health Standards and the results were analyzed with Chi-square test.The results showed that,the total qualified rate was 86.06%,and which of dairy products,salted vegetables,fruit and vegetable drinks were all above 90%,and which of bean products,drinking water and manufactured meat were all under 80%.The vast of unsuitable foods were found in summer and autumn.The qualified rate of total bacterial counts and total coliforms were the lowest,and the detection rates of salmonella and staphylococcus aureus were high in pathogenic bacteria.Significant difference was found between food with different sources,and the order of the qualified rate was as follows：superstores 〉 small supermarkets〉eating and drinking establishments 〉 farmer’s markets 〉 outdoor food markets.The qualified rate of packed foods was higher than that of unpacked foods.Thus it could be seen that the ready foods were contaminated by microbes seriously,especially in summer and autumn,and it was suggested that the sanitary supervision department should strengthen supervision and educate students in food safety.