2015—2016年乌鲁木齐市食品微生物指标菌监测分析

Analysis of microbial indicators of food in Urumqi,2015—2016

目的了解2015—2016年新疆乌鲁木齐市部分食品的微生物污染情况,分析其变化趋势,为食品卫生监测提供依据。方法分析2015年和2016年抽检的5类食品(油炸、凉菜、熟肉制品、冷饮和米面制品)1 239份样品中的微生物指标菌。结果 2015年与2016年各类食品菌落总数的合格率为82.1%和84.3%,油炸食品的菌落总数合格率最高、分别为94.4%和100.0%,凉拌菜菌落总数总合格率最低、分别为81.0%和81.3%,2015年和2016年各类食品大肠菌群的总合格率为90.7%和93.2%,油炸食品大肠菌群合格率最高,均为100.0%,凉拌菜大肠菌群合格率最低、分别为87.3%和90.4%;2015年和2016年第三季度微生物指标菌合格率最低,分别为75.5%、83.2%和81.5%、88.4%。结论 2015年和2016年食品微生物指标菌合格率较好,但凉拌菜的合格率较低;微生物指标菌合格率具有一定的季节性,今后应重点加强对凉拌菜的监督管理。

Objective To investigate the microbial contamination of food and analyze the trend of food contamination in Urumqi city during 2015 to 2016. Methods From 2015 to 2016, microbial indicators of 1 239 samples of 5 categories were analyzed, including fried food, cold dish, cooked meat, cold drinks and rice products. Results The qualified rate of total colonies number were 82.1% and 84.3% respectively in 2015 and 2016, with the highest rate of fried food of 94.4% and100.0%, the lowest rate of cold dish of 81.0% and 81.3%. The qualified rate of coliform bacteria were 90.7% and 93.2%, respectively in 2015 and 2016, with the highest rate of fried food of 100.0%, the lowest of rate of 87.3% and 90.4%. The lowest qualified rate of microbial indicator was in the third quarter during 2015 to 2016, that is, 75.5%, 83.2% and 81.5%, 88.4%.Conclusions The qualified rate of microbial indicators of food is satisfying, except for that of the cold dish. And there is certain seasonality of the rate. Supervision and management should be focused on the cold dishes.