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| 云南省2024年湿米面类食品抽样检测结果分析 |
| Analysis of sampling inspection results for wet rice and flour products in Yunnan Province, 2024 |
| 投稿时间：2025-11-05 修订日期：2026-01-15 |
| DOI： |
| 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 |
| 基金项目:云南省医学高端人才培养计划(L-2024020)第一作者：张禹(1987-) 男 博士后 主要从事分子流行病学 E-mail: 1443845050@qq.com通讯作者：陈敏(1978-) 男 主任技师 主要从事微生物检验与防治研究 E-mail：chenminyx@126.com杨祖顺(1971-) 男 主任技师 主要从事微生物检验与技术研究 E-mail: 780187842@qq.com |
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| 中文摘要: |
| 目的 评估云南省湿米面制品中蜡样芽孢杆菌(Bacillus cereus)、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,为加强食品监管提供依据。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和GB 4789.29-2020检测致病菌,GB 5009.3-2016和GB 5009.121-2016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＜10–6.8×10? 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,水分含量符合DBS53/017-2023标准(≤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 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, to provide a basis for enhancing food supervision. 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 four 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 and GB 4789.29-2020, while moisture and dehydroacetic acid contents were determined in accordance with GB 5009.3-2016 and GB 5009.121-2016. Results The detection rate of Bacillus cereus was 31.48% (34/108), with a quantitative range of <10–6.8×10? 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, and the moisture content complied with the standard specified in DBS53/017-2023 (≤80 g/100g). 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. |
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