【摘要】 目的了解广州地区熟肉制品生产加工过程中亚硫酸盐还原梭状芽胞杆菌(SRC)、大肠菌群、沙门菌和单核细胞增生李斯特菌的污染情况。方法采用国家标准规定的检测方法进行卫生指标菌和常见食源性致病菌的检测。结果2016年熟肉制品中大肠菌群的总检出率为59.84%,大肠菌群在7月的检出率最高,为70.49%,其次为6月(68.85%),不同月份大肠菌群的检出率差异有统计学意义(χ2=9.931,P<0.05)。而SRC、沙门菌、单核细胞增生李斯特菌的检出率分别为47.54%、6.56%和23.77%,不同月份之间差异均无统计学意义(P>0.05)。不同样品属性各种微生物的检出率比较,SRC和单核细胞增生李斯特菌的检出率差异均有统计学意义(P<0.05)。在不同采样区域中,SRC、大肠菌群以及单核细胞增生李斯特菌差异均有统计学意义(P<0.05)。结论广州地区熟肉制品污染严重,应加大对熟肉制品的监测。更多还原

【Abstract】 Objective To investigate the contamination status of sulfite-reducing clostridia,Coliforms,Salmonella and Listeria monocytogenes in cooked meat products during the processing preparation in Guangzhou. Methods The national standard methods were implemented for the detection of hygiene indexes bacteria and common foodborne pathogenic bacteria. Results The overall detection rate of Coliforms was 59. 84% in cooked meat in 2016. The highest rate of Coliforms was in July( 70. 49%),followed by in June( 68. 85%). There was statistical significance on the differences in the detection rates of Coliforms among different months( χ2= 9. 931,P < 0. 05). The detection rates of SRC,Salmonella and Listeria monocytogenes were 47. 54%,6. 56% and 23. 77%,respectively,and there was no statistical significance on the differences in the detection rate among different months( P > 0. 05). There was statistical significance on the differences in the detection rate of of SRC and Listeria monocytogenes,comparing the detection rates of different microorganism from different samples( P < 0. 05). There was statistical significance on the differences in the detection rates of SRC,Coliforms and Listeria monocytogenes in different sampling areas( P <0. 05). Conclusion The contamination status of cooked meat products in Guangzhou area is severe. It is necessary to strengthen the monitoring of cooked meat products.更多还原