【作者】 陈国威；

【导师】 孙桂菊； 黄杰；

【作者基本信息】 东南大学 ， 营养与食品卫生学， 2006， 硕士

【摘要】 食品安全直接关系到人们的身体健康,一直以来受到社会的广泛关注。近年来,随着众多食品安全事件频频曝光,对人们的食品消费心理及行为产生不良影响。同时,由于食品安全相关知识的缺乏,使得人们在日常食品消费过程中不能很好地保护自己,这已成为食品安全事件发生的一个重要原因。本研究依托苏果超市大型社区店通过开展食品安全知识、态度和行为(knowledge, attitude, practice K.A.P)问卷调查的方式,了解和掌握消费者及超市食品从业人员食品安全KAP现状,掌握人们在食品安全知识与行为上盲区、误区,制定和实施食品安全科普宣教活动方案,通过宣教前后两次食品安全KAP问卷调查,对宣教效果进行评价,以此来探讨以超市为平台的开展食品安全宣教方案实行的可行性。研究结果显示,南京市消费者食品安全知识总体缺乏(总体知晓率为37.1%),食物中毒相关基础知识尤为匮乏;超市食品从业人员食品安全知识掌握情况较消费者稍好(总体知晓率为55.2%),但对食物污染及中毒相关知识了解不多(知晓率为35.9%);食品安全知识知晓率在文化程度、年龄上存在差别;超市食品从业人员食品安全知识专业培训不足;消费者及超市食品从业人员对食品安全问题都很关注,有提高自己食品安全知识的强烈愿望;食品安全及环境清洁卫生是消费者选购食品时主要的考虑因素;食品保质期是消费者辨别定型包装食品安全质量的主要信息;生熟食混放保存及处理是消费者家庭制作饭菜时一个主要不良行为。经3个月的宣教,消费者及超市食品从业人员整体食品安全知识水平较宣教前有很大的提高,前后差异有统计学意义,不同文化程度、年龄的人群都有显著提高;消费者及超市食品从业人员食品安全行为较宣教前,有明显改善,宣教前后良好行为形成率差异有显著性。说明以超市为平台开展食品安全知识宣教是行之有效的方法。熟食制品在我国人民日常生活中占有了重要地位,现已成为各大中型超市一个重要的经营项目。本研究还通过对超市现场制售熟食制品的卫生现状调查,对熟食制售的全过程微生物污染可能来源进行分析,依据HACCP管理控制体系的基本原理与思想,制定相关的控制措施,选择了2家超市进行了试点,并对控制措施的实施效果进行评价,为在超市现场制售熟食实施HACCP体系提供了科学依据,为其全面实施HACCP体系进行了有益的探讨。研究结果表明,①南京市超市现场制售的熟食制品菌落总数、大肠菌群超标,超标率分别为17.5%和18.8%,部分熟食制品存在致病菌的污染。②制作间、销售区空气下落菌,制售工具、容器和操作人员双手是造成熟食污染的主要来源。③热加工过程灭菌效果与同锅加工量呈正相关(r=0.8773 P=0.0217),而与原料中心最高温度呈负相关(r=-0.8163 P=0.0475)。④原料选用,制售工具、容器卫生,热加工同锅加工量和加热温度,熟食销售时间和存放温度,制售人员的卫生是超市熟食制售过程微生物污染关键控制环节。⑤熟食制售过程微生物污染控制措施包括:从业人员食品安全知识宣教,加工工具、容器卫生清洗消毒等标准卫生程序的建立及实施,关键控制环节控制措施的制定和实施。6.经一个月试点,试点店熟食合格率较试点前有显著提高,而非试点店熟食合格率前后两次差异无显著性。试点店熟食合格率高于非试点店,差异有显著性。本研究结果为超市熟食制品的卫生控制,保障消费者安全提供了依据,所采用的措施值得推广。更多还原

【Abstract】 From the beginning, people pay much attention to the food safety which is directly related to the human health. The public exposure of many food safety accidents had a bad impact on the food consuming attitude and practice of people recently. One reason of the food safety accidents happen was that people could not protect themselves in the process of consuming food, because they were in lack of food safety knowledge.This study investigated the knowledge, attitude and practice status on food safety among the consumers and food employees by the questionnaire on food safety in the Suguo supermarkets. And then the propaganda on the food safety among food consumers and employees was carried by the network of supermarkets and the effect of the propaganda was evaluated by comparing the KAP levels of consumers and employees investigated before and after the propaganda. Our aims was to probe into the feasibility of carrying food safety education by the network of supermarket.The result indicated that the food safety knowledge level was low in consumers (the whole witting rate was only 37.1%), especially the knowledge on food poisoning. The food safety knowledge level in the employees was higher than in consumers (the whole witting rate was 55.2%), but their knowledge on food contamination and poisoning was also lack(the witting rate was 35.9%). The differences of the witting rate of the food safety knowledge existed in different education backgrounds and ages crowds. The food employees in the supermarket lacked professional training on the food safety knowledge. All of consumers and food employees were much concerned about the food safety and hoped strongly to increase the food safety knowledge level. The main factors influencing the consumers to buy food were the food safety and the hygiene environment. The main information for consumers to judge the food safety quality of packed food was expiring date. The main wrong practice of consumers during cooking meals was to conserve and dispose uncooked and cooked food mixed. After 3 months’propaganda, the whole levels of the food safety knowledge and practice of the consumers and employees had been enhanced and there were significant differences between before propaganda and after propaganda. And those of different education levels, age crowds had been enhanced remarkably. Our results showed the style to carry out the food safety education by the network of supermarket were economical and effective.Cooked food played an important role in our daily life, also it was an important selling part in the supermarkets. We investigated the hygienic situation of the places where the cooked foods were produced and sold in the supermarket and analyzed the possible microbe contamination. Then we established many measures to control the contamination using the basic principle of HACCP. Two supermarkets were selected to explore the effect of controlling measures and then to provide scientific basis to carrying out HACCP in the process of producing and selling cooked food in supermarkets.The results showed the percentages of bacteria counts contamination situation and the coli form contamination situation which were higher than the national standard were 17.5% and 18.8% respectively and some of cooked food had been contaminated by pathogen. The results also showed that the bacteria contamination of cooked food was caused by the falling bacteria in the air in the producing and selling space, the implements and container of food and the hands of the operators. There was a positive correlation between the survival bacteria and the amount of cooked food in the same boiler(r=0.8773 P=0.0217). There was a negative correlation between the rest bacteria in the boiler and the highest temperature of the centre of material cooked(r=-0.8163 P=0.0475). The result also indicated that the key points to control the microbe contamination included the hygiene of the material, implements, containers and the quantity of cooked food and the temperature of heating, selling time, conserving temperature and health employees. The measures to control the microbe contamination we took were included the food safety propaganda to the employees, cleaning and disinfecting the implements and containers regularly, establishing and carrying out the HACCP. The results of taking these measures for one month showed that the eligible rate of cooked food had been enhanced remarkably in the selected supermarkets, but there were no differences in the uncontrolled supermarkets. The eligible rate of cooked food in the selected supermarkets was higher than in uncontrolled supermarkets. These results can provide the basis of hygienic control of cooked food safety in the supermarkets and these measures should be used externally.更多还原