阜阳市2013—2015年中小学校周边早餐食品监测结果

Analysis on the monitoring results of breakfast food for students in Fuyang city from 2013 to 2015

目的了解阜阳市中小学校周边早餐食品中食源性微生物污染状况,为食源性疾病预防控制提供科学依据。方法采用随机抽样的原则,采集2013—2015年期间在阜阳市城区内部分中小学附近的快餐店、小吃店及食品摊点出售的即食米面制品,检测食品菌落总数、大肠埃希菌、腊样芽胞杆菌和金黄色葡萄球菌。结果共采集样品175份,菌落总数不合格样品34份,不合格率为19.43%;大肠埃希菌不合格样品18份,不合格率为10.29%;11份样品检出腊样芽胞杆菌,检出率为6.29%;5份样品检出金黄色葡萄球菌,检出率为2.86%。烙制食品中菌落总数和大肠埃希菌不合格率均为最高(31.03%,20.69%);小吃店菌落总数的不合格率最高(28.77%),流动摊点大肠埃希菌的不合格率最高(17.65%);第三季度菌落总数和大肠埃希菌的不合格率均为最高(30.56%,19.44%)。结论阜阳市中小学生早餐食品的卫生状况有待提高。食品安全监管部门应加大监管力度,保障广大学生的食用安全。

Objective To understand the contamination status of foodborne microbial in breakfast food for students in Fuyang, so as to provide a scientific basis for prevention and control of foodborne diseases. Methods Random sampling was utilized to collect the ready-to-eat products of rice and flour sold by fast food restaurants, snack bars and food stalls around some primary and secondary schools in urban areas of Fuyang city from 2013 to 2015 to detect total numbers of colony, Escherichia coli, Bacillus circus, Staphylococcus aureus by GB test. Results A total of 175 samples were collected. Total numbers of colony were not qualified with 34 samples and the unqualified rates were 19. 43%. Escherichia coli were not qualified with 18 samples and the unqualified rates were 10.29%. Bacillus circus were detected with 11 samples and the detection rates were 6.29%. Staphylococcus aureus were detected with 5 samples and the detection rates were 2.86%. The unqualified rates of total numbers of colony（ 31.03%） and Escherichia coli（ 20.69%） were highest in baking food. The unqualified rates of total numbers of colony was highest in snack bar. The unqualified rates of Escherichia coli was highest in food stalls（ 28. 77%）. The unqualified rates of Escherichia coli in mobile stalls were highest（ 17.65%）. The unqualified rates of total numbers of colony（ 30.56%） and Escherichia coli（ 19.44%） were highest in the third quarter. Conclusion Sanitary conditions of breakfast food for students remains to be improved. The food safety supervision department should strengthen supervision to ensure the food safety of the majority of students.