摘要
目的:了解厦门市寿司及刺身食品的卫生状况,评估寿司及刺身食品风险,为市场监管部门提供数据支撑,预防食源性疾病的发生。方法:2021—2022年,对全市各区日料餐馆采集的158份寿司及111份刺身食品样本依据GB 4789相关规定的方法进行致病菌检测,依据GB 10136—2015对刺身进行寄生虫检查。结果:22份寿司检出蜡样芽孢杆菌,1份寿司检出金黄色葡萄球菌,致病菌检出率14.56%。3份刺身检出单核细胞增生李斯特氏菌,2份刺身检出副溶血性弧菌,致病菌检出率4.50%,刺身产品均未检出寄生虫。结论:厦门地区寿司产品主要受蜡样芽孢杆菌的污染,刺身产品致病菌污染情况不容忽视。刺身产品并未检出寄生虫,符合国家标准。应持续加强餐饮行业从业人员的食品安全意识,引导食品加工过程的规范操作。
Objective: To understand the hygienic status of sushi and sashimi in Xiamen city, assess the risk of Japanese food, provide data support for market supervision departments, and prevent the occurrence of foodborne diseases. Method: In 2021—2022, 158 samples of sushi and 111 samples of sashimi food collected from Japanese restaurants in various districts of the city were tested for pathogenic bacteria according to the method stipulated in GB 4789, and the sashimi were examined for parasites according to the method stipulated in GB 10136—2015.Result: Bacillus cereus was detected in 22 sushi samples, and Staphylococcus aureus was detected in 1 sushi sample.The detection rate of pathogenic bacteria was 14.56%. Listeria monocytogenes was detected in 3 sashimi products and Vibrio parahaemolyticus was detected in 2 sashimi products. The detection rate of pathogenic bacteria was 4.50%. No parasites were detected in sashimi products. Conclusion: The sushi products in Xiamen area were mainly contaminated by Bacillus cereus, and the contamination of pathogenic bacteria in sashimi products cannot be ignored.No parasites were detected in the sashimi products, which met the national standards. It is necessary to continuously strengthen the food safety awareness of employees in the catering industry and guide the standardized operation of food processing.
作者
陈佳璐
CHEN Jialu(Xiamen Institute for Food and Drug Quality Control,Xiamen 361012,China)
出处
《食品安全导刊》
2023年第3期86-88,共3页
China Food Safety Magazine
关键词
寿司
刺身
致病菌
寄生虫
食品安全
sushi
sashimi
pathogenic bacteria
parasite
food safety
