江苏省徐州市市售发酵与非发酵豆制品微生物污染调查

Investigation on microbial contamination of fermented and non-fermented soybean products sold in Xuzhou of Jiangsu

目的调查江苏省徐州市市售豆制品微生物污染情况。方法采集发酵、非发酵豆制品86份,按照GB 4789进行大肠菌群、菌落总数(非发酵豆制品)、蜡样芽胞杆菌、金黄色葡萄球菌的定量和单核细胞增生李斯特氏菌、沙门氏菌的定性检测。结果大肠菌群检出率为34.88%,蜡样芽胞杆菌为12.79%,金黄色葡萄球菌为1.16%,其余致病菌均未检出。非发酵豆制品中大肠菌群检出率为65.91%,计数>10~3 CFU/g占52.27%,散装较预包装样品检出率高,差异有显著意义(P<0.05);菌落总数>10~5CFU/g占75.00%;蜡样芽胞杆菌检出率为6.82%,10~4CFU/g(均<10~5 CFU/g)占4.55%;金黄色葡萄球菌检出率为2.27%。发酵类豆制品中大肠菌群检出率为2.38%,蜡样芽胞杆菌为19.05%, 10~4 CFU/g占7.14%(均<10~5 CFU/g);预包装、散装样品蜡样芽胞杆菌检出率差异无显著意义(P>0.05)。发酵、非发酵豆制品中大肠菌群检出率差异均有显著意义(P<0.05);发酵豆制品合格率为97.62%,非发酵豆制品合格率为11.36%,差异有显著意义(P<0.05)。结论徐州市豆制品中非发酵类卫生指标菌污染较为严重,应加强卫生监督。

Objective To investigate the microbiological contamination of soybean products sold in Xuzhou city, Jiangsu province. Methods A total of 86 samples of fermented and non-fermented soybean products were collected. Quantitative detection of coliform, total bacterial colonies（non-fermented soybean products）, Bacillus cereus, Staphylococcus aureus and qualitative detection of Listeria monocytogenes and Salmonella were conducted according to GB 4789. Results The detection rates of coliform group, Bacillus cereus and Staphylococcus aureuswere 34.88%, 12.79% and 1.16%, and no other pathogenic bacteria were detected. The detection rate of coliform bacteria in non-fermented soybean products was 65.91%, and the count greater than 10 3 CFU/g accounted for 52.27%. The detection rate of bulk samples was higher than that of prepackaged samples, and the difference was significant（P〈0.05）. The total number of colonies was greater than 10 5 CFU/g accounting for 75.00%. The detection rate of Bacillus cereus was 6.82%, and 10 4 CFU/g（all10 5 CFU/g） accounted for 4.55%. The detection rate of Staphylococcus aureus was 2.27%. The detection rate of coliform bacteria in fermented soybean products was 2.38%, Bacillus cereus was 19.05%, and 10 4 CFU/g accounted for 7.14%（all10 5 CFU/g）, and there was no significant difference in the detection rate of Bacillus cereus in pre-packed and bulk samples（P〈0.05）. The difference of detection rate of coliform in fermented and non-fermented bean products was significant（P〈0.05）. The qualified rate of fermented soybean products was 97.62%, but the qualified rate of non-fermented soybean products was 11.36%, and the difference was significant（P〈0.05）. Conclusion The non-fermentative hygienic index bacterial contamination of soybean products in Xuzhou city is serious, and the hygiene supervision should be strengthened.