摘要
目的了解北京市西城区餐饮单位自制凉菜的细菌污染情况,为卫生监督部门提供执法依据,为国家制定相关卫生标准提供基础数据。方法 2009年4月至2010年5月,采集西城区373家餐饮单位的凉菜样品,进行菌落总数、大肠菌群、金黄色葡萄球菌、沙门菌及志贺菌的检测。结果共检测1 917件凉菜样品,细菌学指标总合格率为73.81%,其中菌落总数指标合格率88.63%,大肠菌群指标合格率77.83%,所有样品均未检出致病菌。各类凉菜中,全部或部分主料未经加热制作的凉菜以及素凉菜合格率较低,分别为58.60%和70.37%。结论西城区餐饮单位自制凉菜细菌学指标检测合格率较低,最主要问题是大肠菌群超标,全部或部分主料未经加热的凉菜和素凉菜存在较高的细菌污染风险。加强凉菜的卫生监督管理,建议相关部门尽快制定凉菜食品安全国家标准。
Objective To understand the conditions of bacterial contamination in self-prepared cold dishes among catering units in Xicheng district of Beijing,to provide scientific basis for food security supervision and for establishing related hygienic standards.Methods Self-prepared cold dishes were collected from 373 catering units in Xicheng district of Beijing from April of 2009 to May of 2010 to inspect aerobic bacterial counts,coliform bacteria,Staphylococcus aureus,Salmonella and Shigella.Results The total eligible rate of bacteriological indicators inspected on 1917 cold dishes was 73.81%.The eligible rate of aerobic bacterial count and coliform bacteria was 88.63% and 77.83%,respectively.No pathogen was detected in cold dishes.The eligible rates of cold dishes prepared from unheated principal raw materials（58.60%） or vegetables（70.37%） were low.Conclusion The bacterial contamination is serious in self-prepared cold dishes among catering units in Xicheng district of Beijing.The most serious problem was the high rate of coliform bacteria contamination exceeding standards in all or part of cold dishes prepared from principal raw materials unheated materials or vegetables.It is suggested that departments concerned should strengthen supervision and management of cold dishes,and establish national food safety standards for cold dishes as soon as possible.
出处
《中国食品卫生杂志》
北大核心
2012年第1期77-79,共3页
Chinese Journal of Food Hygiene
关键词
餐饮
凉菜
细菌学指标
Catering unit
cold dish
bacteriological indicator
作者简介
曹玮 女 医师 研究方向为食品安全风险监测与评估 E-mail：missalice2006@hotmail．com
