摘要
目的了解眉山市某食品厂芝麻酱生产加工过程中微生物的污染状况。方法通过“全国食源性致病菌监测数据汇总系统平台”搜集2018-2019年眉山市网报数据共222份样品,通过描述性统计方法分析不同生产加工环节菌落总数、大肠菌群、霉菌、肠杆菌科、李斯特菌、金黄色葡萄球菌、沙门菌分布情况。结果前处理区的原材料、环境、仪器设备和漂洗原料的水中细菌总数、大肠菌群和肠杆菌科都有检出。霉菌在原辅料中检出率(86.96%)高于中间产品(22.22%)和终产品(33.33%)。致病菌仅检出李斯特菌,污染率为11.17%,其中3株为单核细胞增生李斯特菌,分布在前处理区的原料和仪器设备,以及灌装区的终产品中各检出1株。结论芝麻酱在生产加工环节中存在潜在风险,相关监管部门应提高监管力度,避免造成食源性疾病事件的发生。
Objective To investigate the contamination status of microorganisms during the production of sesame paste in a factory in Meishan city in 2018-2019.Methods Detection results of 222 samples in Meishan city in 2018-2019 were collected from the“National Foodborne Pathogenic Bacteria Monitoring System Platform”.The distribution of total baterial account,coliform,mold,Enterobacteriaceae,listeria,staphylococcus aureus and salmonella in different production processing was analyzed.Results The total number of bacteria,coliforms and enterobacteriaceae in the water of raw materials,environment,equipment and rinsing materials in the pretreatment area were detected.The detection rate of mold in raw materials(86.96%)was higher than that of intermediate products(22.22%)and final products (33.33%).The contamination rate of pathogenic bacteria was 11.17%,and all pathogenic bacteria were listeria monocytogenes.Notably,3 strains were listeria monocytogenes,distributed in the raw materials,equipment in the pretreatment area and the final products in the filling area.Conclusion There are potential risks of microbial contamination in the production and processing of sesame paste.Relevant regulatory authorities should strengthen supervision to avoid food-borne disease events.
作者
邓涛
梅淑华
李林
杨光武
DENG Tao;MEI Shuhua;LI Lin;YANG Guangwu(Meishan City Center for Disease Control and Prevention,Meishan 620010,Sichuan Province,China.)
出处
《寄生虫病与感染性疾病》
CAS
2021年第1期47-50,56,共5页
Parasitoses and Infectious Diseases
关键词
芝麻酱
卫生指示菌
致病菌
生产加工环节
sesame paste
health indicator bacteria
pathogenic bacteria
production and processing links
