市售凉拌菜抽检监测与风险评估

Sampling Monitoring and Risk Assessment of Cold Food Dishes

针对不同种类、不同抽样场所、不同规模的餐馆制作的凉拌菜进行了不同批次的抽检监测,其中荤菜40批次、素菜90批次,总计抽样130批次,并根据监测分析结果做出了风险评估。结果表明:凉拌菜样品中大肠菌群高风险占比较高, 91批次大肠菌群数值大于1 000 CFU/g,占总抽检批次的70.0%;56批次大肠菌群数值大于10 000CFU/g,占总抽检批次的43.1%,仅有39批次大肠菌群数值小于1 000 CFU/g,仅占总抽检批次的30.0%。文章监测结果为后续制定凉拌菜国家标准和监管工作的开展提供理论参考。

The different batches of cold dishes prepared by different types,different sampling sites and different sizes of restaurants were sampled,a total of 130 batches were sampled,including 40 batches of meat dishes and 90 batches of vegetarian dishes,and the risk assessment was made according to the monitoring analysis results.The results indicated that the proportion of high risk of coliform in cold dishes samples was relatively high,and the coliform of 91 batches was greater than 1000 CFU/g,accounting for 70.0%of the total sample batches;The coliform exceeding 10000 CFU/g reached 56 batches,accounting for 43.1%of the total sample batches.Only the coliform of 38 batches had less than 1000 CFU/g,accounting for only 30.0%of the total sample batches.The monitoring results of this paper provided theoretical reference for the subsequent development of national standards and supervision of cold dishes.