摘要
目的了解2011年昆明市食品中食源性致病菌流行情况和化学污染物及有害因素污染状况,为食品安全评估、食品卫生标准制修订提供科学依据。方法根据多级分层随机采样原则,选取当地居民的主要消费购买点,共采集样品334份。按照《食源性致病菌监测工作手册》及《化学污染物和有害因素监测计划工作手册》进行检测。结果样品致病菌检出率为12.6%,菌落总数与大肠菌群超标率分别为46.1%和41.6%。不同类别食品的菌落总数与大肠菌群数超标率不同,即食非发酵豆制品类菌落总数超标率最高,为78.9%;大肠菌群超标率由高到低依次为熟制面米制品、即食非发酵豆制品、熟肉制品、速冻面米制品、糕点。样品中霉菌和蜡样芽胞杆菌检出率较高,分别为17.1%和13.2%,未检出大肠杆菌O157、沙门菌及志贺菌。乳及乳制品中黄曲霉毒素M1超标率为45.0%,蜜饯和炒货中安赛蜜超标率为5.0%,酒中均检出氨基甲酸乙酯。结论监测食品的菌落总数和大肠菌群超标问题突出,速冻面米制品中霉菌检出率较高,乳及乳制品中黄曲霉毒素M1超标率较高,应从食品加工、运输、流通等各环节加强监管力度。
Objective To understand the prevalence of food-borne pathogens and the status of chemical pollutants and harmful factors in food in Kunming in 2011, and provide the scientific basis for food safety assessment, drafting and amendment of food safety standards. Methods Using the multistage stratified random sampling method, a total of 334 samples were selected from local residents＇ main purchase places. The detection was in accordance with the handbook of food-borne pathogens and chemical pollutants and harmful factors. Results The contamination rate for pathogenic bacteria in foods was 12.6% . The violation rate of total bacterial count and coliform group were 46.1% and 41.6%. There was a difference in total bacterial count and coliform group in categories. The violation rate of instant non-fermented bean products in total bacterial count was 78.9% , the highest among categories. The violation rates of coliform in descending order were cooked rice products, instant non-fermented bean products, meat products, frozen rice products and cakes. Mildew and Bacillus cereus in food were the most prevalent. Escherichia coli O157, Salmonella and Shigella were not detected. The violation rate of aflatoxin M1 in milk and dairy products were 45.0%. The violation rate of acesulfame potsddium in candied roasted seeds, nuts were 5.0%. Ethyl carbamate was detected in all wine samples. Conclusion The violation rates of total bacterial count, coliform group, mildew in quick-freeze, aflatoxin M1 in milk and dairy products were high. The supervision and management in food processing, transportation, distribution and other aspects should be strengthened.
出处
《中国食品卫生杂志》
北大核心
2013年第6期552-554,共3页
Chinese Journal of Food Hygiene
关键词
食品安全
监测
食源性致病菌
食品污染物
有害因素
Food safety
surveillance
food-borne pathogens
food contaminant
harmful factors
