2019年上海生食三文鱼微生物抽检及消费者调查

The 2019 Raw Salmon Microbial Inspection and Consumer Survey in Shanghai

此次抽样检验了2019年上海市售159份生食三文鱼片的菌落总数及大肠杆菌微生物指标,并设计和发放212份调研问卷,以了解上海市生食三文鱼的食品卫生及市民对生食三文鱼购买、食品安全等相关知识的认知情况。实验室检验及问卷调研结果显示:(1)2019年上海市售生食三文鱼存在菌落总数和大肠杆菌微生物指标超标现象,159份抽样样本中菌落总数合格率为91.19%,大肠菌群合格率为76.58%,两者均合格率为74.8%;(2)春夏交替、气温突然升高的3月是三文鱼出现合格率拐点的重要时间点,3,6和11月季节转化期应该作为质量监控的重要时段;(3)餐饮业态规模对检测指标未见显著影响,大、中、小型餐饮业态均显示一定的管理问题;(4)上海市民对于生食三文鱼的基本信息了解不够充分,针对三文鱼的知识的科普宣讲,利于指导消费者正确选择生食三文鱼产品及防范相关食品安全事件的发生。

To investigate the food hygienic conditions of raw salmon in Shanghai and consumer purchasing habits and awareness on food safety and other relevant knowledge of raw salmon consumption.The total number of microbial colonies and E.coli from 159 samples of raw salmon fillet were inspected,and 212 samples of consumer survey were obtained.The result showed:1)Samples of raw salmon with over-contaminated level of microbial were found.About 91.9%of the 159 samples tested met the standard for microbial colonies,and 76.58%of the samples met the standard for E.coli 74.8%of the samples passed both tests.2)March was found to be the month with significant change in contamination rate of raw salmon due to seasonal change and drastic change in temperature.Other months with significant variation in temperature such as June and November should also be closely monitored.3)The size and type of catering business showed no significant difference in food safety control.All sizes of restaurants were associated with certain food safety handling and management issues.4)Consumers in Shanghai did not have sufficient food safety knowledge of raw salmon.Increasing consumer knowledge and awareness on raw salmon safety could help consumers to make the correct purchasing choice and significantly reduce and prevent relevant food safety incidence.