2024年云南省湿米面类食品抽样检测结果分析

Analysis of sampling inspection results of wet rice and flour products in Yunnan Province in 2024

中文关键词:  云南  湿米面类食品  蜡样芽孢杆菌  唐菖蒲伯克霍尔德氏菌  水分  脱氧乙酸

英文关键词:Yunnan  wet rice and flour products  Bacillus cereus  Burkholderia gladioli pathovar cocovenenans  moisture  dehydroacetic acid

中文摘要:

      目的 评估云南省湿米面制品中蜡样芽孢杆菌、唐菖蒲伯克霍尔德氏菌(Burkholderia gladioli pathovar cocovenenans, BGC)的污染状况及水分和脱氧乙酸的含量。方法 2024年7—12月在云南省4州(市)采集散装湿米制品108份(卷粉类48份、米线类47份等), 覆盖农贸市场(50.93%)、超市(17.59%)、小型餐馆(12.96%)等场所, 按GB 4789.14—2014《食品安全国家标准 食品微生物学检验 蜡样芽胞杆菌检验》和GB 4789.29—2020《食品安全国家标准 食品微生物学检验 唐菖蒲伯克霍尔德氏菌(椰毒假单胞菌酵米面亚种)检验》检测致病菌, GB 5009.3—2016《食品安全国家标准 食品中水分的测定》和GB 5009.121—2016《食品安全国家标准 食品中脱氢乙酸的测定》测定水分及脱氢乙酸。结果 蜡样芽孢杆菌检出率为31.48% (34/108), 定量范围<10~6.8×104 CFU/g (P90=4140 CFU/g); 卷粉类检出率最高(43.75%, P=0.022), 冷藏样品检出率(45.71%)显著高于常温组(P<0.001)。所有样品均未检出BGC及脱氢乙酸超标, 有3例湿米面制品水分含量不符合DBS53/017—2023《云南省食品安全地方标准 米线、卷粉、饵丝(块)》(≤80 g/100 g)。结论 云南湿米制品存在蜡样芽孢杆菌污染风险(尤其卷粉类及冷藏产品), 需加强生产流通环节的卫生管控; 未发现BGC污染及米酵菌酸中毒隐患。

英文摘要:

      Objective To evaluate the contamination levels of Bacillus cereus and Burkholderia gladioli pathovar cocovenenans (BGC), along with the moisture content and dehydroacetic acid levels in wet rice and flour products in Yunnan Province. Methods From July to December 2024, a total of 108 samples of bulk wet rice products (including 48 portions of vermicelli, 47 portions of rice noodles, etc.) were collected from prefectures in Yunnan Province, covering markets (50.93%), supermarkets (17.59%), small restaurants (12.96%) and other locations. Pathogens were detected in accordance with GB 4789.14—2014 National food safety standard food-Microbiological examination-Detection of Bacillus cereus and GB 4789.29—2020 National food safety standard food-Microbiological examination-Detection of Burkholderia gladioli (formerly Pseudomonas cocovenenans subsp. Farinofermentans), while moisture and dehydroacetic acid content were determined in accordance with GB 5009.3—2016 National food safety standard-Determination of moisture in food and GB 5009.121—2016 National food safety standard-Determination of dehydroacetic acid in food. Results The detection rate of Bacillus cereus was 31.48% (34/108), with a quantitative range of <10–6.8×104 CFU/g (P90=4140 CFU/g). The highest detection rate was observed in roll noodles (43.75%, P=0.022), and the detection rate in refrigerated samples (45.71%) was significantly higher than that in the room temperature group (P<0.001). Neither BGC nor excessive dehydroacetic acid was detected in any of the samples. The 3 samples of wet rice noodle products failed to meet the moisture content requirements stipulated in DBS53/017—2023 Local food safety standards of Yunnan Province-Rice noodles, rolled rice noodles and rice vermicelli (blocks). Conclusion Wet rice products in Yunnan are at risk of contamination by Bacillus cereus, particularly roll noodles and refrigerated products. It is essential to strengthen hygiene control in both production and circulation processes. No BGC contamination or potential risk of food poisoning caused by rice-fermenting bacteria has been identified.