武汉市大小餐馆饮食食品微生物抽样检测结果探讨

Discussion on the Results of Microbiological Sampling Tests of Food and Beverages in Large and Small Restaurants in Wuhan

目的:探讨湖北省武汉市大小餐馆食品卫生现状。方法:以11家武汉市星级酒楼为大餐馆组,大排档和小吃店各15家为中餐馆组、小餐馆组,严格按照国家标准规定测定餐馆内食品中微生物情况,比较检测结果。结果:大餐馆组大肠杆菌检测的合格率高出中小餐馆组;大餐馆组沙门氏杆菌、肠炎沙门菌、霍乱弧菌、金黄色葡萄球菌、大肠埃希菌、副溶血性弧菌和鲍氏志贺菌的超标率低于中小餐馆组;大餐馆组空气、消毒碗柜、餐具表面、砧板和水上细菌超标率低于中小餐馆组(P均<0.05)。结论:武汉市小餐馆中食品微生物合格率较低,应加强食品卫生管理。

Objective: Discuss the food hygiene in large restaurants in Wuhan, Hubei Province. Methods: With 11 star-rated restaurants in Wuhan as the large restaurant group, 15 food stalls and 15 snack bars as the Chinese restaurant group and small restaurant group, the microorganisms in the food in the restaurants were determined in strict accordance with the national standards and the test results were compared. Results: The pass rate of E. coli detection in large restaurants group was higher than that in small and medium restaurants group;the large restaurants group had higher levels of Salmonella, Salmonella enteritidis, Vibrio cholerae, Staphylococcus aureus, Escherichia coli, Vibrio Parahaemolyticus,and Shigella abalone. The rate is lower than that of the small and medium restaurant group;the excess rate of bacteria in the air, disinfection cupboard, tableware surface, cutting board, and water in the large restaurant group is lower than that of the small and medium restaurant group(P all<0.05). Conclusion: The qualified rate of food microorganisms in small restaurants in Wuhan is relatively low, and food hygiene management should be strengthened.