2018年云南省臭豆腐微生物污染监测结果分析

Analysis of microbial contamination monitoring results of stinky tofu in Yunnan in 2018

中文关键词:  臭豆腐  微生物污染  食源性致病菌

英文关键词:stinky tofu  microbial contamination  food-borne pathogens

中文摘要:

      目的 了解和分析云南省臭豆腐微生物污染状况及存在的风险隐患。方法 在云南省内从农贸市场、零售及餐饮等环节, 采集生、熟臭豆腐样本384件, 对大肠埃希氏菌、金黄色葡萄球菌、蜡样芽胞杆菌、沙门氏菌、变形杆菌等微生物指标进行监测分析。结果 样品微生物污染阳性检出率为49.74% (191/384), 不合格率为27.86% (107/384)。其中大肠埃希氏菌、沙门氏菌、金黄色葡萄球菌、蜡样芽胞杆菌的不合格率分别为25.78% (99/384)、0.52% (2/384)、0.26% (1/384)、1.30% (5/384), 变形杆菌检出率21.88% (84/384)。生、熟臭豆腐微生物污染阳性检出率存在显著差异(P<0.05)。结论 云南省臭豆腐存在较高的微生物污染风险, 相关部门应加强监管, 加快制订相应食品安全标准, 以预防和控制食源性疾病的发生。

英文摘要:

      Objective To understand and analyze the microbial contamination of stinky tofu in Yunnan province and its potential risks. Methods Totally 384 samples of raw or cooked stinky tofu were collected from markets, retails and restaurants stages in Yunnan province. The microbial indicators such as Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella and Proteus were monitored and analyzed. Results The positive rates of microbial contamination and food-borne pathogenic bacteria were 49.74% (191/384) and 27.86% (107/384). Among which the unqualified rates of Escherichia coli, Salmonella, Staphylococcus aureus, and Bacillus cereus were 25.78% (99/384), 0.52% (2/384), 0.26% (1/384), and 1.30% (5/384), respectively. The positive rate of Proteus was 21.88% (84/384). There were significant differences in the positive rate of microbial contamination between raw and cooked stinky tofu (P<0.05). Conclusion There is a high risk of microbial contamination in stinky tofu in Yunnan province. The administrative departments should strengthen supervision and accelerate the formulation of food safety standards to prevent and control foodborne diseases.