北京昌平区网络外卖食品中食源性致病菌污染状况监测结果分析

Monitoring results and analysis of foodborne pathogenic bacteria pollution status in takeaway foods in Changping District of Beijing

目的为了解北京昌平区网络外卖食品中盒饭、冷荤凉拌菜的卫生质量和食源性致病菌的污染状况,分析危险因素的存在方式及其特点,探讨网络外卖送餐食品中中餐(盖饭类)及冷荤凉拌菜微生物污染的规律。方法采集120件网络外卖平台和快餐店盒饭和冷荤凉拌菜,依据《食品安全国家标准食品微生物学检验》标准进行菌落总数和常见食源性致病菌的检测。结果120件样品中1件检出金黄色葡萄球菌,检出值为900cfu/g;网络外卖平台食品总体菌落总数高于快餐店食品,差异有统计学意义(P=0.023);菌落总数结果无季节性差异;网络外卖平台食品菌落总数结果同配送员配送时间无相关性。结论网络外卖平台食品总体卫生状况较快餐店食品差,建议相关监管部门加强对网络外卖平台食品监管,同时网络外卖平台要加强自律,提高入网餐饮服务提供者质量,加强管理,规范服务。

Objective To understand the hygienic quality and the contamination status of foodborne pathogenic bacteria of boxed lunch, cold meat and salad vegetable of Network’s takeaway food in Changping District of Beijing, analyze the existence and characteristics of risk factors, and explore the rule of microbial contamination in Chinese food ( rice bowl), cold meat and salad vegetable of the network takeaway food. Methods 120 samples were collected from boxed lunches, cold meat and salad vegetable from online take-out platforms and fast food restaurant, and the total number of colonies and common foodborne pathogens were detected according to the Food Safety National Standards for Food Microbiology. Results Staphylococcus aureus was detected in 1 of 120 samples, and the detected value was 900 cfu/g. The total number of colonies in the food delivery platform was higher than that in fast food restaurants. The difference was statistically significant (P = 0. 023). There was no seasonal difference in the total number of colonies;there was no correlation between the total number of food colonies on the network take-out platform and the delivery time of the distributor. Conclusion The overall health status of foods on the network take-out platform is worse than that of fast-food restaurants. It is recommended that the relevant regulatory authorities strengthen food supervision on the network take-out platform. At the same time, the network take-out platform should strengthen self-discipline, improve the quality of catering service providers, strengthen management, and standardize services.