湖南省中央厨房专间环境及加工食品卫生状况调查分析

Investigation and analysis on hygienic status of environment and processed food in central kitchen of Hunan Province

目的了解湖南省中央厨房专间环境及加工食品的卫生状况,发现主要食品安全风险及隐患,为加强专间管理,采取针对性措施提供依据。方法 2018年10~11月,以湖南省内所有已取得《食品经营许可证》且在正常经营的中央厨房为研究对象,选择专间的温湿度、尘埃粒子数、空气中细菌平均浓度、紫外线辐射强度,以及物体表面、食品从业人员手表面和加工食品的微生物指标进行检测。结果检测43家中央厨房的86间专间(每家2间),达到食品洁净室要求的比例为18.6%(16/86);温度符合餐饮操作规范要求(≤25℃)的比例为96.5%(83/86);紫外线辐射强度符合要求(≥70μW/cm^2)的比例为3.5%(3/86);物体表面菌落总数符合要求(≤20 CFU/m^2)的比例为58.1%(50/86),食品从业人员手表面菌落总数符合要求(≤300 CFU/只)的比例为34.9%(29/83);物体表面大肠菌群检出率为15.1%(13/86),食品从业人员手表面大肠菌群检出率为4.8%(4/83);加工肉类食品菌落总数和大肠菌群符合要求(GB 2726-2016《食品安全国家标准熟肉制品》)的比例为90.7%(78/86),未检出金黄色葡萄球菌和沙门菌。结论湖南省中央厨房专间在紫外线消毒、环境洁净度、物体表面和食品从业人员手表面的细菌污染等方面问题较为突出,有必要加强对中央厨房专间的针对性卫生管理。

Objective To understand the environmental situation and hygienic quality situation of processed food in central kitchen of Hunan Province and to find the main food safety problem, provide basis for strengthening management and taking corresponding measures. Methods Between October and November 2018, the temperature and humidity, the number of dust particles, the average concentration of bacteria in the air, the intensity of ultraviolet radiation, the microbiological indexes of object surface, food employees and processed foods in all central kitchens in Hunan Province were tested, and the result were statistically analyzed. Results The result showed that the qualified rate of special rooms for the requirements of food clean room was 18.6%(16/86). The qualified rate of manufacture environment temperature for the requirements of the operation specifications(≤25 ℃) was 96.5%(83/86). The qualified rate of ultraviolet radiation intensity(≥70 μW/cm^2) was 3.5%(3/86). The qualified rate of total bacterial colonies on the object surface(≤20 CFU/m^2) was 58.1%(50/86). The qualified rate of total bacterial colonies on the hands of food employee(≤300 CFU/one) was 34.9%(29/83). The detection rate of coliform bacteria on object surface was 15.1%(13/86). The detection rate of coliform bacteria on the hands of food employees was 4.8%(4/83). The qualified rate of total bacterial colonies and coliform bacteria of processed food(GB 2726-2016) was 90.7%(78/86). Staphylococcus aureus and Salmonella were not detected in processed food. Conclusion According to the relevant national regulation and evaluation standards, it had been found that the major problems were ultraviolet disinfection, environment cleanliness, bacterial contamination on objects surface and the hands of food employees. Therefore, it is necessary to strengthen the hygienic management of central kitchen.