摘要
为了解我国市售酱油中微生物污染状况,2017年在全国31个省(自治区、直辖市)采集预包装酱油2608份。大肠菌群≥10cfu/mL的酱油仅为0.88%,1份烹调酱油金黄色葡萄球菌计数结果为40cfu/mL,从1份餐桌酱油中检出沙门氏菌。烹调酱油菌落总数≥10cfu/mL的样品比例为51.06%,高于餐桌酱油40.29%,二者菌落总数污染水平存在差异。超市、农贸市场等主要采样地点和不同生产季节的餐桌酱油和烹调酱油中菌落总数的污染水平差异无统计学意义(P>0.05),而主要产区和不同采样地区的结果差异有统计学意义(P<0.05)。调查结果显示市售酱油的卫生状况良好,但个别产品存在对人体的健康风险。
The purpose of the survey is to investigate the microbiological contamination of soy sauce in China.A total of 2608 prepacked samples are collected in 31 provincial-level administrative units in China in 2017.The results show that 0.88%of the samples are contaminated with coliforms above 10 cfu/mL,1 cooking soy sauce is contaminated with Staphylococcus aureus for 40 cfu/mL and 1 ready-to-eat soy sauce is positive for Salmonella.The occurrence of aerobic plate count(APC)>10 cfu/g of samples in cooking soy sauce is 51.06%,which is higher than those in ready-to-eat soy sauce(40.29%),and the contamination level of APC is different in two kinds of soy sauce.There are no statistical difference of APC contamination levels among samples taken from main retail outlets or different production seasons,but there are statistical differences of those in main production regions and different sampling regions.The results indicate that the sanitary quality of soy sauce is good,but there are some special products with serious contamination and risk to human health.
作者
裴晓燕
曹长会
闫琳
廖春
申志新
赵薇
杨大进
PEI Xiao-yan;CAO Chang-hui;YAN Lin;LIAO Chun;SHEN Zhi-xin;ZHAO Wei;YANG Da-jin(China National Center for Food Safety Risk Assessment,Beijing 100022,China;Linyi Center for Disease Control and Prevention in Shandong Province,Linyi 276001,China;Guizhou Provincial Center for Disease Control and Prevention,Guiyang 550004,China;Hebei Provincial Center for Disease Control and Prevention,Shijiazhuang 050021,China;Jilin Provincial Center for Disease Control and Prevention,Changchun 130062,China)
出处
《中国调味品》
CAS
北大核心
2018年第12期191-195,共5页
China Condiment
基金
国家重点研发计划(2017YFC1601503)
国家食品安全风险评估中心高层次人才队伍建设523项目
