市售凉拌小菜蜡样芽孢杆菌污染调查报告

Investigation report on bacillus cereus contamination in cold dish

目的:通过对市售凉拌小菜蜡样芽孢杆菌污染调查,对该菌的繁殖情况、抵抗力、毒力、菌型分布进行了研究。方法:按照GB/T4789.14-2003《食品卫生微生物学检验蜡样芽孢杆菌检验》及卫生部《全国蜡样芽孢杆菌协作组南宁会议资料》。结果:从48份小菜中检出蜡样芽孢杆菌33份。分离细菌121株,能分型的113株,分布在6个型,各型菌对动物有较强毒力,小菜加工后存放时间与细菌繁殖数量高度正相关。该菌耐热性强,制售小菜所用原料在制作时必须充分加热。结论:市售凉拌小菜受该菌污染较为普遍,各型菌株对动物均有较强毒性,易引起食物中毒。

Objective： To investigate the bacillus cereus contamination in commercial cold dishes, and study the propagation, resistance, toxicity, distribution of this bacteria. Methods： The investigation was done according to the GB/T4789.14 - 2003 ＂Microbiological examination of food hygiene, Bacillus cereus inspection ＂ and ＂Nanning conference materials of Nationalbacillus cereus cooperative group＂. Results： Thirty- three samples were foundba- cillus cereus in 48 cold dishes. Totally 121 strains of bacteria were isolated, and 113 strains were included in 6 types. Each type had strong toxicity to animal. The storage time of vegetable after processing was positively correla- ted with quantity of bacteria breeding. Bacillus cereus was heat - resistant, so the cold dish should be fully heated in making. Conclusion： Commercially available cold dishes is commonly contaminated by bacillus cereus, and each type had strong toxicity to animals, easy to cause food poisoning.