2015~2017年广州市某食品厂低温肉灌肠生产加工过程微生物污染状况及风险分析

Microbial contamination and risk analysis on the production and processing of low-temperature meat sausages in a food factory in Guangzhou from 2015 to 2017

中文关键词:  广州  低温肉灌肠  生产加工过程  微生物污染  单核细胞增生李斯特氏菌

英文关键词:Guangzhou  low-temperature meat sausages  production process  microbial contamination  Listeria monocytogenes

中文摘要:

      目的 了解低温肉灌肠生产加工过程中主要食源性致病菌的污染状况, 分析生产加工过程存在的微生物污染风险。方法 采集2015～2017年广州市某食品厂低温肉灌肠生产加工过程不同环节样品362份, 按食品安全国家标准规定的检测方法对菌落总数、大肠菌群、沙门氏菌、金黄色葡萄球菌和单核细胞增生李斯特氏菌进行检测, 并对结果进行分析。结果 生产加工过程采集的样品沙门氏菌、金黄色葡萄球菌和单核细胞增生李斯特氏菌检出率分别为1.10%(4/362)、0.55%(2/362)和25.97%(94/362)。原辅料、中间产品、成品和终产品单核细胞增生李斯特氏菌检出率分别为48.00%、39.13%、20.00%和0.00%, 差异有统计学意义(χ2=22.57, P<0.05)。结论 低温肉灌肠生产加工过程存在微生物污染风险, 以单核细胞增生李斯特氏菌污染风险最高, 二次杀菌可有效降低低温肉灌肠终产品微生物污染。

英文摘要:

      Objective To understand the contamination status of major foodborne pathogens in the production and processing of low-temperature meat sausages, and analyze the risk of microbial contamination in the production and processing process. Methods From 2015 to 2017, totally 362 samples of various stages in the production and processing of low-temperature meat sausages were collected from a food factory in Guangzhou. The total number of colonies, coliforms, Salmonella, Staphylococcus aureus and Listeria monocytogenes were detected according to the detection methods specified in the national food safety standards, and the results were analyzed. Results The detection rates of Salmonella, Staphylococcus aureus and Listeria monocytogenes were 1.10% (4/362), 0.55% (2/362) and 25.97% (94/362), respectively. The positive rates of Listeria monocytogenes were 48.00%, 39.13%, 20.00% and 0.00% in raw materials, intermediate products, finished products and final products, respectively, and the difference was statistically significant (χ2 =22.57, P<0.05). Conclusion There is a risk of microbial contamination in the production and processing of low-temperature meat sausages, and Listeria monocytogenes is the highest. The secondary sterilization can effectively reduce the microbial contamination of the end product of low-temperature meat sausages.