湖南省城乡居民常见动物性食品储存和加工方式调查

目的了解湖南省居民动物性食物储存、加工习惯现状,比较处理习惯对不同食物中微生物卫生状况影响的差异,探究微生物风险有关行为环节。方法根据人口及地区生产总值分层随机抽取长沙市、益阳市、衡阳市,随机抽取城市、乡镇各12个居民区共648户居民家庭,2017年8-9月使用自编问卷开展入户调查,了解家庭及主要烹饪人员人口学信息及5种动物性食物(鲜畜肉、鲜禽肉、鲜动物性水产、熟肉制品、鲜蛋)储存、加工及剩菜处理习惯。结果储存习惯:24.1%(95%CI:22.7%～25.5%)家庭无将食物单独包装存放习惯,15.8%(95%CI:13.0%～18.6%)家庭鲜蛋常温存放常超过1周,鲜蛋经过家庭储存过程后其中细菌含量可能增长约1 000倍,显著高于其他食品的增长倍数(P<0.05)。加工习惯:73.0%(95%CI:69.6%～76.4%)家庭无生熟食物砧板分开习惯,52.9%(95%CI:49.0%～56.8%)家庭烹饪前无清洗鲜蛋蛋壳习惯,18.7%(95%CI:15.6%～21.8%)家庭熟肉制品、7.0%(95%CI:5.0%～9.0%)家庭鲜蛋无彻底加热习惯。剩菜处理习惯:24.8%(95%CI:24.0%～25.6%)有食用剩菜习惯的家庭重新食用前加热不彻底,且习惯常温保存、再食用超过1餐的,再食用前不彻底加热比例更高(P<0.05)。结论湖南省居民动物性食品储存、加工方式存在食品安全隐患,食品风险管理及宣教中应注意以下环节有关的风险:鲜蛋存放过久,熟肉制品食用前再加热程度不足,剩余菜肴常温存放、再食用前加热不彻底等。

Habits of storing and processing animal products among urban and rural residents in Hunan Province

Objective To investigate the current status of storing and processing habits of animal products among residents in Hunan Province, to compare the differences in the impact of storing and processing habits on microbiological hygiene of different foods, and to explore weaknesses vulnerable to microbial foodborne diseases. Methods Six hundred and forty-eight households were randomly selected from 12 urban and 12 rural residential areas among 3 municipalities (including Changsha City, Yiyang City and Hengyan City) randomly selected in accordance with stratification of population size and regional GDP. From August to September, 2017, a self-designed questionnaire was used to conduct a household survey on demographic information of the households and those who cooked for the family, storage and processing habits of 5 types of animal products like fresh livestock, fresh poultry, fresh aquatic animals, cooked meat product and fresh eggs, and the leftover handling habits. Results As for the storage habits, 24.1% (95%CI:22.7%-25.5%) households had no habit of separate package of animal products, and 15.8% (95%CI:13.0%-18.6%) usually stored fresh eggs in room temperature over 1 week, making a bacterial multiplication up to 1,000-fold possible in eggs during storage. 73.0% (95%CI:69.6%-76.4%) households were not equipped with exclusive cutting boards for cooked foods against raw foods, 52.9% (95%CI:49.0%-56.8%) did not habitually wash egg shell before cooking. 18.7% (95%CI:15.6%-21.8%) households did not thoroughly cook meats and 7.0% (95%CI:5.0%-9.0%) eggs. Among the households with a habit of eating leftover, 24.8% (95%CI:24.0%-25.6%) did not thoroughly reheat leftover food before eating; moreover, the proportions of households with habitual storing of leftover food in room temperature, with a habit of eating leftover food more than once and without a habit of thoroughly reheating leftover food before eating were found to be higher (P<0.05). Conclusions There existed food safety vulnerability in the habits of storing and processing animal foods among the households in Hunan Province. In the aspects of management, propaganda and education of food safety, more attention should be paid to the vulnerability, including storage duration of fresh eggs, degree of reheating cooked meat products before eating, storing leftover food in room temperature and degree of reheating leftover food before eating.