新疆地区部分食品微生物污染检测结果分析

Analysis on determination results of microbial contamination in some kinds of food in Xinjiang region

中文关键词:  新疆地区  食品  微生物污染

英文关键词:Xinjiang region  food  microbial contamination

中文摘要:

      目的 分析近两年新疆地区部分食品种类微生物检测结果, 了解新疆地区食品的微生物污染状况, 为食品安全监督管理部门提供科学依据。方法 根据GB 4789系列标准方法的要求, 对新疆地区抽送检的256批预包装熟肉制品、297批蜂蜜、89批饮料、42批发酵乳、93批糕点面包、96批冷冻饮品、37批速冻米面食品(包括10批生制品)进行菌落总数、大肠菌群、金黄色葡萄球菌、沙门氏菌、单核细胞增生李斯特菌、大肠埃希氏菌O157:H7/NM、乳酸菌、霉菌和嗜渗酵母菌的微生物检测。结果 10批预包装熟肉制品、6批蜂蜜、9批冷冻饮品、6批饮料、1批速冻米面食品菌落总数超标; 6批冷冻饮品和1批饮料大肠菌群超标; 3批蜂蜜嗜渗酵母菌数超标; 2批蜂蜜霉菌数超标; 1批饮料酵母菌数超标; 2批速冻米面食品(生制品)金黄色葡萄球菌超标; 3批冷冻饮品检出单核细胞增生李斯特菌。除发酵乳对菌落总数没有明确要求和糕点面包菌落总数未超标外, 其他产品均出现菌落总数超标问题, 其中饮料、冷冻饮品合格率低于95%, 应划类于高风险产品; 冷冻饮品和饮料还存在大肠菌群超标问题; 冷冻饮品检出单核细胞增生李斯特菌, 速冻米面食品(生制品)检出金黄色葡萄球菌, 说明这2类食品致病菌检出风险较高。结论 建议食品企业加强卫生管理, 查找超标原因, 采取有效措施确保食品安全, 建议监管部门对微生物污染率较高的产品继续加强监管力度, 以保障食品安全。

英文摘要:

      Objective To analyze the determination results of microbial contamination in different kinds of food in Xinjiang region in recent 2 years, understand the microbial pollution of foods in Xinjiang region and provide a scientific basis for food safety supervision and administration department. Methods The total number of bacterial colonies, Coliforms, Staphylococcus aureus, Salmonella, Listeria monocytogenes, Escherichia coli O157:H7/NM, lactobacillus, mold and Inflammation yeast of 256 batches of packaged cooked meat products, 297 batches of honey products, 89 batches of drinks, 42 batches of fermented milks, 93 batches of breads, 96 batches of frozen drinks and 37 batches of products made of rice or flour (including 10 batches of raw products) were detected according to GB 4789. Result The total number of bacterial colonies exceeded the national standard in 10 batches of packaged cooked meat products, 6 batches of honey, 9 batches of frozen drinks, 6 batches of drinks, and 1 batch of quick-frozen product made of rice or flour. Coliforms exceeded the standard in 6 batches of frozen drinks and 1 batch of beverage. Three batches honey exceeded the requirement of standard about Inflammation yeast, and the mold of 2 batches honey exceeded too. The number of Inflammation yeast in 1 batch drink exceeded the national standard. Staphylococcus aureus did not meet the limit of standard in 2 batches products made of rice or flour (raw products) and Listeria monocytogenes of 3 batches frozen drinks exceeded the standard requirement. Except for the fermented milk which had not specific standard and bread, all other food categories exceeded the standard about the total number of bacterial colonies, and the pass rates of drink and frozen drink were lower than 95%, these 2 kinds of food should be treated as high risk products. The issue of excessive Coliforms were found in frozen drinks and drinks. Listeria monocytogenes were detected in frozen drinks, and Staphylococcus aureus were detected in products made of rice or flour (raw products), it indicated that pathogens were detected at a higher rate in these food. Conclusion Food enterprises should strengthen hygiene management, find reasons for exceeding the standard, and take effective measures to ensure food safety. Supervision departments should continually strengthen supervision about the products with higher microbial contamination rate to ensure food safety.