苏州市姑苏区餐饮业自制凉菜卫生质量调查

Investigation on sanitary quality of self-made cold appetizers in restaurants of Gusu District of Suzhou City

目的了解苏州市姑苏区餐饮单位自制凉菜卫生微生物污染情况。方法 2013年抽取区内餐饮单位自制的凉菜制品及加工工用具共500件(份),无菌采样后2 h内送实验室检测,检测指标包括菌落总数、大肠菌群和致病菌。若有1项微生物指标不合格则判定该样品卫生微生物指标不合格。结果凉拌菜卫生微生物合格率低于熟肉制品,分别为31.2%、50.8%;砧板卫生微生物合格率低于餐具和刀具,三者分别为32.5%、68.1%、45.0%。大、中、小型餐饮单位微生物检测合格率分别为74.3%、29.4%和46.7%。金黄色葡萄球菌为主要的检出致病菌。结论餐饮单位凉菜制品和工用具卫生微生物污染不容乐观,凉菜成品和制作过程应是餐饮单位监督的重点。

[Objective]To understand the microbial pollution situation in self-made cold appetizers in restaurants of Gusu District of Suzhou City. [Methods]500 samples of self-made cold appetizers and kitchen appliances were collected by sterile operation from restaurants of Gusu District in 2013. The samples sent to lab and tested within two hours after sampling,and the indexes including total number of colonies,coliform group and pathogenic bacteria. If one index of a sample does not meet the sanitary standard,it will be regarded as an unqualified sample. [Results]The qualified rate of vegetable cold appetizers（ 31. 2%） was lower than that of cooked meat products（ 50. 8%）. The qualified rate of cutting board（ 32. 5%） was lower than that of tableware（ 68. 1%） and cutting tool（ 45. 0%）. The qualified rate of microorganism in large,medium and small-sized restaurants was 74. 3%,29. 0% and46. 7%,respectively. Staphylococcus aureus was the main pathogenic bacteria. [Conclusion]The microbial pollution of cold appetizers and kitchen appliances in restaurants is not optimistic,and relevant departments should pay attention to the cold appetizers and its operation procedure in inspection and management.