唐山市丰南区农村集体聚餐熟肉制品卫生状况调查

Investigation on hygiene conditions of cooked meat products in rural collective dinner in Fengnan District of Tangshan

目的了解在具备聚餐加工场所的村民活动中心多功能厅和普通露天条件下流动厨房承办农村集体聚餐的熟肉制品卫生状况,为农村集体聚餐监管提供科学依据。方法随机从具备和未具备多功能厅的行政村中各抽取20个村,每村按冬、夏各监测1次,每次抽检2份已经切配好的熟肉制品冷荤菜进行微生物指标检测,检测项目为大肠菌群、菌落总数、致病菌(沙门菌、志贺菌、金黄色葡萄球菌)。结果 160份样品中,检测总合格率51.25%,多功能厅的合格率(60.00%)高于普通露天条件集体聚餐的合格率(42.50%);大肠菌群阳性率(43.13%)高于菌落总数阳性率(24.38%);夏季合格率(38.75%)低于冬季(63.75%)。结论具备聚餐加工场所的村民活动中心多功能厅比普通露天条件下由流动厨房举办集体聚餐的食品安全风险低,但农村集体聚餐冷拼菜卫生质量不容乐观;大肠菌群污染是影响熟肉制品卫生质量的主要因素;夏秋季是农村集体聚餐食物中毒预防的关键季节。

[Objective]To understand the hygiene conditions of cooked meat products in multi-function room of villagers＇ activity center with dinner cook place and rural collective dinner presented by soup kitchen in ordinary outdoor conditions,provide scientific basis for rural collective dinner supervision.[Methods]20 villages from administrative villages with multi-function rooms and 20 villages from administrative villages without multi-function rooms were selected randomly.Two cooked meat products had been cut were selected from each village and detected for the microorganisms once in winter and once in summer.The test items were coliform,total number of bacterial colony,pathogenic bacteria（salmonella,shigella and staphylococcus aureus）.[Results]Among 160 samples,the total qualified rate was 51.25%,the qualified rate of multi-function rooms（60.00%） was higher than that of collective dinner in ordinary outdoor conditions（42.50%）.The positive rate of coliform（43.13%） was higher than that of total number of bacterial colony（24.38%）.The qualified rate in summer（38.75%） was lower than that in winter（63.75%）.[Conclusion]The food safety risk in multi-function room of villagers＇ activity center with dinner cook place is lower than that in collective dinner presented by soup kitchen in ordinary outdoor conditions,but the hygienic quality of cold dish food in rural collective dinner is not optimistic.Coliform bacteria pollution is the main factor that affects the hygienic quality of the cooked meat products,summer and autumn are the key seasons for preventing food poison in rural collective dinner.