【摘要】 目的调查了解云南省西山辖区内有代表性的餐饮店的过桥米线、配料及刀墩(生、熟)中变形杆菌的污染情况,并研究了解过桥米线汤汁温度对变形杆菌存活繁殖的影响。方法采用WS/T 9—1996《变形杆菌食物中毒诊断标准及处理原则》,并参照近几年国内外学者的相关研究结果,对样品进行变形杆菌检验。结果 2015年7月-10月,随机抽取37家主营过桥米线餐饮店的370件样品进行变形杆菌检测,共检出变形杆菌106株,总检出率为28.65%。除汤汁和成品米线未检出外,其他8类配料中均有检出,其中生肉检出率最高,达81.08%;温度耐受实验表明变形杆菌在80℃以上的汤汁中浸烫1.5 min后不能生长繁殖。结论变形杆菌污染在本地区过桥米线的配料及刀墩中普遍存在,过桥米线的汤汁温度完全可以杀灭生肉、生菜等配料中污染的变形杆菌,按正确程序食用过桥米线没有发生变形杆菌食物中毒的风险。但本地区能正确食用过桥米线的调查者仅占一半,应加强监管和宣传。更多还原

【Abstract】 Objective To investigate Proteus contamination status of Yunnan rice noodles,ingredients and knife blocks( raw and cooked) from the restaurants representatives in Xishan district,and research the effect of Yunnan rice noodles soup temperature on Proteus survival. Methods Proteus detection was carried out based on the Diagnostic Criteria and Principle of Management for Food Poisoning of Proteus WS/T 9—1996 and refer to the related research results of abroad scholars in recent years. Results 106 strains of Proteus were detected from 370 samples of Yunnan rice noodles from 37 restaurants during July-October in 2015. The overral detection rate of Proteus was 28. 65%. Except the soup and finished product,Proteus was detected in the other 8 kinds of ingredients,with the highest detection rate in raw meat accounting for 81. 08%. The temperature tolerance experiments showed that Proteus couldn’t grow at above 80 ℃ in 1. 5 minutes. Conclusion Proteus contamination was widespread in the ingredients of Yunnan rice noodles and knife block of the region,the soup temperature could kill Proteus in raw meat,lettuce and other ingredients. No risk of Proteus food poisoning according to correct procedure. But only half investigators of the region could obey the correct procedure. The departments should strengthen supervision and propaganda.更多还原