| 顺义区重点餐饮单位凉拌菜食品监测分析 |
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| 引用本文： | 梁和平,刘秀峰,陈东宛,张彦春,甄国新,谈敦芳,高彭.顺义区重点餐饮单位凉拌菜食品监测分析[J].微量元素与健康研究,2009,26(3). |
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| 作者姓名： | 梁和平 刘秀峰 陈东宛 张彦春 甄国新 谈敦芳 高彭 |
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| 作者单位： | 北京市顺义区疾病预防控制中心,北京,101300 |
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| 摘 要： | 目的:掌握北京市顺义区餐饮单位凉拌菜食品中食源性致病菌的污染现况和动态变化趋势,为卫生行政部门提供监督执法依据。方法:从2007年6月~2008年6月对顺义区20家重点餐饮单位凉拌菜食品进行抽检,共抽检样品453件,检测项目为大肠菌群、沙门氏菌、志贺氏菌、金黄色葡萄球菌、致病性大肠埃希氏菌(EPEC)、出血性大肠埃希氏菌(EHEC O157H7)、变形杆菌、单增李斯特菌、蜡样芽孢杆菌计数。结果:样品总体合格率为73.1%,夏秋季节凉菜样品更容易受到细菌的污染(x2=38.26,P=0.0001),其中9件样品检出致病菌,致病菌总体阳性率为1.98%,7件样品检出金黄色葡萄球菌,检出率为1.55%,2件样品检出单增李斯特菌,检出率为0.44%,其余几种食源性致病菌均未检出。结论:顺义区凉拌菜食品存在一定卫生安全隐患,建议卫生行政部门加强监督执法力度及食品卫生从业人员卫生知识培训等一系列措施,降低食源性疾患的发生风险。
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| 关 键 词： | 凉拌菜 食品卫生 致病菌 监测 |
Analysis on Monitoring Results of The Cold dishes in Main Restaurants in Beijng Shunyi District |
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| Institution: | LIANG He-ping; LIU Xiu-feng; CHEN Dong-wan; et al(Shunyi District Center for Disease Control and Prevention; Beijing 101300; China); |
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| Abstract: | Objective: To understand the current status and dynamic change in pathogenic bacteria in cold dishes in restaurants in Shunyi district of Beijing.Methods: 453 samples of the cold dishes were examined for pathogens from June 2007 to June 2008,contamination of coliform group,Salmonella,Shigella,Staphylococcus aureus,enteropathogenic Escherichia coli(EPEC),EHEC O157H7,Proteus,Listeria monocytogenes,Bacillus cereus.Results: It was found that the over-all rate of qualification was 73.1%.The cold dishes were more... |
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| Keywords: | The Cold Dishes Food hygiene Pathogens Monitoring |
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