鲜湿类米粉中微生物检验结果的分析与防控

Analysis and Prevention and Control of Microbial Test Results in Fresh and Wet Rice Noodles

目的:对鲜湿类米粉中微生物检验结果进行分析,并提出防控对策。方法:通过采用《食品安全地方标准 鲜湿类米粉》(DBS 45/050—2018),对15批次鲜湿类米粉样品开展微生物检验,并对检测结果数据进行分析。结果:发现15批次鲜湿类米粉检品中,26.67%检品的微生物菌落总数项目不符合微生物限量指标要求,40%检品中微生物大肠菌群项目不符合微生物限量指标要求。结论:鲜湿类米粉出现菌落总数和大肠菌群超出微生物限量指标情况,可见鲜湿类米粉存在明显的食品质量安全隐患,监管部门应持续加大对鲜湿类米粉的监督抽查力度,严格实行质量监控,避免交叉污染,坚决杜绝食品安全隐患。

Objective:To analyze the test results of microorganisms in fresh wet rice noodles and put forward prevention and control countermeasures.Method:By using DBS 45/050—2018,Microrobial inspection was carried out on 15 batches of Fresh and wet rice noodle samples.and the test results were analyzed.Result:It was found that 26.67% of 15 batches of microbial colonies did not meet the requirements of microbial limit,and microbial coliform group of 40% did not meet the requirements of microbial limit.Conclusion:The total number of bacterial colonies and coliform bacteria exceed the microbial limit index of fresh and wet rice noodles,it can be seen that there are potential food quality and safety risks of fresh and wet rice noodles.Regulatory authorities should continue to increase the supervision and spot check of fresh and wet rice noodles,strictly implement quality control,avoid cross-pollution,and resolutely eliminate potential food safety risks.