武汉市市售裱花蛋糕卫生质量的调查分析

近为了解裱花蛋糕的卫生质量,2001年4月至7月我们对武汉市34家西式饼屋生产的41件裱花蛋糕进行微生物检验,合格17件,合格率为41.5％。其中菌种落总数合格(≤10000个/g)的占51.2％、大肠菌群合格(≤300MPN/100g)的占58.8％、霉菌合格(≤150个/g)的占87.8％,所有样品致病菌均未检出。同时对18家西式饼屋裱花间的卫生设施(空调、空气消毒设施、洗手消毒设施、冷藏柜、专用裱花间等)进行调查,根据调查结果提出导致裱花蛋糕合格率较低的主要因素及应采取的措施。

During April to July of 2000, the microorganism of 41 batter cakes, which sampled from 34 western style cake houses, were detected. The qualified samples were 17.The qualified rate was 41.5% .The samples which the content of the total of bacteria groups complied with the hygienic standard(≤100个/g) accounted for 51.2% ;The samples which the content of coliform groups complied with the hygienic standard(≤300MPN/ 100g)accounted for 58.8% ;The samples which the content of mildew complied with the hygienic standard(≤150/g)accounted for 87.8% .Diseas - bore bacteria didn' t be detected in all samples. Meanwhile, we also investigated on if there was a special room for cream - flower processing and on the sanitation facilities in batter processing room such as conditioner, air disinfection device, hand sanitizer, refrigerated cabinet.The results showed that incomplete sanitation facilities would bring effect on the qualified rate of cake with cream - flower. Based on the analysis, we come up with corresponding measures to prevent the cake from contamination by bacteria.