常德市餐饮食品金黄色葡萄球菌检测结果分析

Analysis of Staphylococcus aureus detection results from food and beverage in Changde city

中文关键词:  餐饮  金黄色葡萄球菌  分析

英文关键词:food and beverage  Staphylococcus aureus  risk analysis

中文摘要:

      目的 通过对餐饮食品金黄色葡萄球菌的检测, 了解常德市餐饮食品金黄色葡萄球菌污染情况。方法 对常德市330家餐饮企业的13类473批餐饮食品采样, 检测金黄色葡萄球菌。结果 餐饮食品的金黄色葡萄球菌检测合格率为99.2％, 在凉拌菜、非发酵型豆制品、米粉中检出金黄色葡萄球菌, 13类食品的金黄色葡萄球菌检测合格率有显著性差异(X2=23.88, P＜0.05), 2011年～2013年金黄色葡萄球菌检测合格率无显著性差异(X2=3.03, P＞0.05), 6类餐饮业态的金黄色葡萄球菌污染率无显著性差异(X2=6.36, P＞0.05)。结论 常德市餐饮食品中存在金黄色葡萄球菌污染, 需加强对易受金黄色葡萄球菌污染的米粉、凉拌菜等重点品种的监管。

英文摘要:

      Objective To understand the situation of food contamination by Staphylococcus aureus (SA) in food and beverage in Changde city. Methods Totally 13 categories and 473 batches of food & beverage were sampled in 330 catering enterprises in Changde to detect SA. Results The qualified rate of the detection of SA in food and beverage was 99.2%, and SA was found in the cold food, non-fermented bean products and rice flour. The qualified rates of 13 categories of food & beverage differed significantly (X2=23.88, P<0.05) and the qualified rates of SA from 2011 to 2013 had no significant difference (X2=3.03, P>0.05). The contamination rates of SA in 6 kinds of catering industries also showed no significant difference (X2=6.36, P>0.05). Conclusion The contamination of SA exists in food & beverage in Changde and the supervision on the key varieties susceptible to SA such as rice flour and cold food should be streng-thened.