餐饮服务单位自制熟肉制品中致病菌污染情况分析

Analysis on pathogenic bacteria contamination in homemade cooked meat products from catering service units

通过试验了解餐饮服务单位自制熟肉制品的卫生状况,为畜禽产品质量安全风险评估提供重要信息,可有效预防食物中毒,保障饮食安全。分别按照食品微生物学检验方法检测沙门氏菌、志贺氏菌和金黄色葡萄球菌3种致病菌,并依据GB 2726—2005《熟肉制品卫生标准》对检测结果进行单指标评价判定。试验共检测样品160份,合格率为75.63%。结果表明,季节温湿度、餐饮单位业态类型、操作环境和人员的卫生状况是影响熟肉制品致病菌污染的重要因素,原材料和制作方式对污染情况无显著影响,餐饮服务单位和从业人员的卫生意识对熟肉制品的质量保证具有重要意义。

Inorder to understand the sanitation condititon of self-made cooked meat products from catering departments by trials,which providing information for risk assessment of livestock and poultry products, preventing food-poisoning and protect people＇s food security.Three pathogenic bacteria should be detected by the food microbiology method.Results dates were judged on the basis of GB 2726-2005＂standard of cooked meat products＂. Among the 160 collected samples,persent of pass is 75.63%. Result indicated that, temperature and humidity, enterprises scale,hygienic conditions of environment and operators are playing important roles in contamination of pathogenic bacteria,and in the same time, the meat material and manufacture method are not so important. Hygiene awareness is the key factor of quality assurance.