靖江市農貿市場散裝熟食制品微生物檢測結果分析

吳曉靜 丁小明

摘 要：目的：了解靖江市農貿市場散裝熟食制品微生物污染狀況，分析微生物檢測結果，為食源性疾病的預防和控制提供科學依據。方法：隨機選取2020年4月—2021年4月靖江市農貿市場散裝熟食制品共236份，其中熟肉制品和醬腌菜類制品各118份，對其進行微生物檢驗與結果分析。結果：檢測的236份散裝熟食制品中，達標份數為97份，達標率為41.10%，其中熟肉制品微生物達標率為33.90%（40/118），醬腌菜為48.31%（57/118），有統計學意義（P<0.05）;第一季度、第四季度散裝熟食達標率均高于第二、三季度（P<0.01）。在所有樣品中共檢出菌株89株，其中沙門菌檢出率顯著高于副溶血性弧菌（P<0.01），金黃色葡萄球菌檢出率顯著高于沙門菌、志賀菌、副溶血性弧菌（P<0.01）;第一季度、第二季度、第四季度散裝熟食制品大腸菌群達標率、菌落總數達標率顯著高于第三季度，第一季度達標率顯著高于第二季度（P<0.01）。結論：靖江市農貿市場散裝熟食制品整體檢測達標率處于較低水平，其中以第三季度散裝熟食制品達標率最低，且以金黃色葡萄球菌和沙門菌污染為主，提示其存在引發食物中毒的隱患，有關部門應切實加強對散裝熟食制品的監管力度。

關鍵詞：農貿市場;熟食制品;微生物;檢測結果

Analysis of Microbiological Test Results of Bulk Cooked Food Products in Jingjiang Farmers Market

WU Xiaojing， DING Xiaoming

（Jingjiang Center for Disease Control and Prevention， Jingjiang 214500， China）

Abstract： Objective： To understand the microbial contamination status of bulk cooked food products in Jingjiang farmers market， analyze the microbial detection results， and provide scientific basis for the prevention and control of foodborne diseases. Method： From April 2020 to April 2021， a total of 236 bulk cooked food products in Jingjiang farmers market were randomly selected， including 118 cooked meat products and 118 pickled vegetables products， respectively， for microbiological examination and results analysis. Result： Among the 236 bulk cooked food products tested， 97 were up to the standard， and the up-to-standard rate was 41.10%， of which the microbiological up-to-standard rate of cooked meat products was 33.90% （40/118）， and the pickled vegetables were 48.31% （57/118）， the difference was statistically significant （P<0.05）; the compliance rates of bulk cooked food in the first and fourth quarters were significantly higher than those in the second and third quarters （P<0.01）. A total of 89 strains were detected in all samples， among which the qualified rate of Salmonella is significantly higher than that of Vibrio parahaemolyticus was significantly higher than that of Vibrio parahaemolyticus （P<0.01）， and the compliance rate of Staphylococcus aureus was higher than that of Salmonella， Shigella， and Vibrio parahaemolyticus （P<0.01）. In the fourth quarter， the compliance rate of coliform bacteria and the total number of colonies of bulk cooked food products were higher than those in the third quarter， and the compliance rate in the first quarter was higher than that in the second quarter， and the difference was statistically significant （P<0.01）. Conclusion： The overall inspection compliance rate of bulk cooked food products in farmerss markets is at a low level. Among them， the compliance rate of bulk cooked food products in the third quarter is the lowest， and the main pollution is Staphylococcus aureus and Salmonella， suggesting that there are hidden dangers of food poisoning. Relevant departments should effectively strengthen the supervision of bulk cooked food products.

Keywords： farmers market; cooked food products; microorganisms; test results

散裝熟食制品因其具有品種多、口味佳且方便即食的特點，成為許多消費者日常飲食的選擇。但由于散裝熟食制品在加工制造過程中易受制作人員衛生情況、加工制造環境等方面的影響，且其經過加工后無包裝，長時間暴露在空氣中，與外界環境直接接觸，極易被微生物污染，從而引起食源性疾病的發生。有研究顯示[1]，熟食制品微生物污染問題已成為我國重要的公共衛生安全問題。因此，需全面了解散裝熟食制品的衛生狀況，為監管提供科學依據，進一步保證消費者的食用安全，預防食源性疾病的發生。鑒于此，本研究特對靖江市農貿市場散裝熟食制品進行了為期一年的隨機采樣并對其實施微生物學檢測，檢測指標主要為大腸菌群、菌落總數及致病菌，現將結果報告如下。

1 資料與方法

1.1 檢測對象

對2020年4月—2021年4月靖江市農貿市場售賣的散裝熟食制品進行隨機采樣，每個季度采樣一次。采樣樣品共236份，采樣種類包括熟肉制品118份、醬腌菜118份。……