【摘要】 [目的]了解餐饮单位直接入口食品卫生质量和食源性致病菌污染现况,为食品安全提供科学数据。[方法]采集餐饮单位2671件直接入口食品,包括凉拌菜、炝拌菜、沙拉、熟肉制品、糕点面包、江米制品、水果拼盘、鲜榨果蔬汁、爆炒菜、盒饭等,依据GB/T4789-2003和WS/T9-1996方法,对样品进行大肠菌群测定和致病菌分离,使用ATB细菌分析仪和诊断血清通过生化反应和血清学试验鉴定阳性菌株。[结果]样品大肠菌群MPN/100g﹥450的总阳性率为17.78%,不同样品阳性率差异有统计学意义(χ2=50.978,P﹤0.05),其中前3位分别为炝拌菜、鲜榨果蔬汁和凉拌菜。致病菌检出率为:变形杆菌3.48%、金黄色葡萄球菌2.13%、单核细胞增生李斯特菌1.83%、肠致病性大肠埃希菌0.56%、沙门菌0.07%,不同致病菌检出率差异有统计学意义(χ2=122.274,P﹤0.05)。未检出志贺菌、肠出血性大肠埃希菌O157︰H7和副溶血性弧菌。[结论]直接入口食品存在不同程度的细菌污染,是引起食物中毒和食源性疾病的隐患,应该加强对餐饮单位食品卫生的监督和管理。更多还原

【Abstract】 [Objective] To investigate food hygienic quality and the contamination state of foodborne pathogens in fast foods in catering business and to provide scientific basis for food safety.[Methods] 2 671 samples of fast foods were collected from catering business,including cold mixed vegetables,vegetables cook in soy,salad,cooked meat products,cakes,bread,glutinous rice products,fruit platters,fresh juice,stri-fried vegetables,lunch box and so on.According to the testing methods recommended by GB /T4789-2003 and WS /T9-1996,samples were actualized to detect coliform bacteria and to separate pathogens.Positive strains were identified by biochemical reactions with ATB express and by serological tests with diagnostic sera.[Results] The overall positive rate of coliform bacteria whose MPN /100g was over 450 was 17.78%,there were significant differences for positive rates in different categories of fast foods(χ2 = 50.978,P﹤0.05),and three main foods above accounting for a large proportion were vegetables cook in soy,fresh juice and cold mixed vegetables,respectively.Detection rates of pathogenic bacteria varied significantly(χ2 = 122.274,P﹤0.05):with the highest in bacillus proteus(3.48%),followed by Staphylococcus aureus(2.13%),Listera monocytogenes(1.83%),Enteropathogenic E.coli(0.56%) and Salmonella(0.07%).Shigella,E.coli 0157︰H7 and Vibrio parahaemolyticus were not found in fast foods.[Conclusion] Fast foods are contaminated by bacteria in different degrees,which is a hidden danger that can induce food poisoning and foodborne disease,so surveillance and management should be improved in food hygiene in catering business.更多还原