市售餐饮自制发酵乳卫生质量状况调查分析——以扬州市为例

Investigation and analysis of hygiene quality of cateringself-made fermented milk—taking Yangzhou city as an example

以扬州市餐饮环节抽取的餐饮自制发酵乳为研究对象,采用国家标准方法对其卫生指标进行检测,并运用基质辅助激光解吸电离飞行时间质谱法、分子生物学方法和传统形态学方法对污染微生物指标不合格产品中的污染菌进行分离纯化和鉴定。结果表明:25批次餐饮自制发酵乳的产品不合格率为36%,不合格项目均为微生物指标,其中大肠菌群不合格率为20%、霉菌计数不合格率为8%、酵母计数不合格率为32%。不合格样品的大肠菌群阳性菌株中包含了肺炎克雷伯菌、阴沟肠杆菌等多种条件致病菌;不合格样品的霉菌和酵母菌以曲霉属、青霉属、念珠菌属等发酵乳中常见的污染菌为主。调查表明:餐饮企业应重视加工制作过程中的微生物污染问题,监管部门应制定和实施有针对性的餐饮食品抽检计划,同时加强对餐饮自制发酵乳的食品安全监管。

Taking self-made fermented milk extracted from the catering link in Yangzhou City as the research object,the hygiene indicators were evaluated using national standard methods,and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry(MALDI-TOF-MS),molecular biology methods,and traditional morphology methods were employed to isolate,purify,and identify the contaminating microorganisms in products that failed to meet the microbial indicator standards.The results showed that the failure rate of 25 batches of catering self-made fermented milk was 36%,and all unqualified items were microbial indicators.Among them,the failure rate for coliform bacteria,mold count and yeast count were 20%,8%,and 32%,respectively.The coliform-positive strains in the unqualified samples included various opportunist pathogens such as Klebsiella pneumoniae and Enterobacter cloacae.The molds and yeasts in the unqualified samples were mainly common contaminants in fermented milk,such as Aspergillus,Penicillium,and Candida.The investigation suggested that catering enterprises should pay attention to microbial contamination during the processes of processing and production,regulatory authorities should develop and implement targeted food sampling inspection plans,and strengthen the food safety supervision of catering self-made fermented milk.