摘要
目的收集南充市某熟肉制品厂生产加工过程中致病菌的污染信息，为国家食品风险监测评估中心制定卫生规范提供可靠数据。方法2016年在南充市某食品厂采集原辅料、中间产品、成品、终成品、环境样品（熟区）。根据《2016年熟肉制品（预包装）生产加工过程监测工作手册》中相关规定，结合国家现行标准方法进行。阳性菌株采用bioMerieux,Inc提供的革兰氏阳性和革兰氏阴性鉴定卡在VITEK2 compact全自动细菌生化鉴定仪进行鉴定。
结果在所采集的5类120份样品中，共分离出食源性致病菌19株，总检出率为15.8%。全年检出的沙门氏菌的血清型多样，包括肯塔基沙门氏菌、圣地亚歌沙门氏菌、塞罗沙门氏菌、山夫登堡沙门氏菌、瓦诺沙门氏菌和班吉沙门氏菌。结论酱卤肉制品生产加工过程中，原辅料和环境中均存在多种致病菌,原辅料中携带的致病菌经过高温蒸煮之后能够被杀灭。但是在环境熟区中仍然检出了较多致病菌，这些致病菌很有可能在工人生产加工过程中被携带入产品，最终造成产品被污染。生产企业除了应该重视对产品的消毒灭菌外，还应该对环境中的致病菌提高警惕。为避免交叉污染，生产企业还应注意生产过程生熟区分开，盛装产品的设备等分开，为最终生产出合格的产品提供有力保障。
Objective To collect he pollution information of pathogenic bacteria in the production and processing process at a cooked meat product factory in Nanchong and to provide reliable data for the national food risk monitoring and assessment center to make hygienic practices. Methods The raw materials, intermediate products, finished products, final finished products, and environmental samples at the cooked area of a food factory in Nanchong were collected in 2016. The experiment was carried out according to the monitoring manual of prepackaging cooked meat products＇ production and processing process and the national current standard method. The positive strains were identified using gram positive and negative identification cards provided by bioMerieux,Inc in VITEK2 compact automatic bacterial biochemical identification instrument. Results Among the 120 samples collected from 5 types of foods, 19 strains of foodborne pathogenic bacteria were isolated and the overall detection rate was 15.8%. The serotypes of Salmonella detected in the whole year were varied, including Kentucky, Sandiego, Cerro, Senftenberg, Warnow, and Bangui. Conclusions In the production and processing process of pot stewed meat, there are many kinds of pathogenic bacteria in the raw materials and environment. The pathogenic bacteria carded in raw materials can be killed though high temperature cooking. However, many pathogenic bacteria are still detected in the environment of cooked meat. These pathogenic bacteria are likely to be brought into the product in the production and processing of workers, causing the product being contaminated inthe end. In addition to paying attention to the disinfection and sterilization of products, the production enterprises should also be vigilant against pathogenic bacteria in the environment. To avoid cross-contamination, production enterprises should also pay attention to separating the production process of raw and cooked areas, the equipment, and other products so as to provide a strong guarantee for the final production of qualified products.
出处
《国际医药卫生导报》
2017年第9期1463-1465,共3页
International Medicine and Health Guidance News
关键词
酱卤肉
生产加工过程
致病菌
沙门氏菌
Pot stewed meat
Production and processing process
Pathogenic bacteria
Salmonella
