宜兴市两家餐饮单位凉菜间微生物污染情况调查分析

目的了解宜兴市两家四星级餐饮单位凉菜间微生物污染情况。方法以宜兴市的两家大型餐饮单位的凉菜制作间作为实验对象,于2012年5-6月对两家酒店凉菜及其卫生控制状况进行抽检,以菌落总数、大肠菌群、致病菌为指标分析凉菜成品、凉菜间空气、加工接触表面等的合格情况。结果已经实施了HACCP管理体系的酒店A凉菜间环境及产品微生物合格率较高,达到90%及以上,而未实施任何卫生控制措施的酒店B凉菜间环境及成品微生物合格率很低,尤其是加工接触面仅有25%的合格率,差异有统计学意义（χ2=20.417,P〈0.001）。结论酒店B的凉菜微生物合格率明显低于酒店A的,凉菜的潜在危害较大,应强化管理,并建议建立HACCP管理体系。

Microorganism pollution situation investigation analysis in cold dish room of two restaurants in Yixing city

Objective To understand the microbial pollution situation in cold dish room of 2 four- star restaurants in Yixing city. Methods Cold dish rooms of 2 large restaurants in Yixing city were studied as experimental subjects,casual inspection were conducted on cold dishes and hygiene control situation from May to June of2012,take the total numbers of colony,E. coli,food borne pathogens as indicators to analyze the qualified conditions on cold dish products,air in the cold dish room,the surface of food contact and etc. Results The pass rate of cold dish environment and product microorganism are higher in restaurant A which already conducted the HACCP system,the percentage was no less than 90%,while in restaurant B,which haven’t consucted the HACCP system,had a very low pass rate on the same indicators,especially in the surface of food contact,the percentage was only 25%,the differences of the qualified rates between the two restaurants was significant（ χ2= 20. 417,P ＆lt; 0. 001）. Conclusions The qualified rate of restaurant B was much lower than restaurant A,the microbial pollution put a high potential health risk,strict management should be strengthen,HACCP system was suggested to establish.