南京市某食品厂酱卤熟肉制品生产加工过程微生物污染状况分析

目的了解南京市某食品厂酱卤熟肉制品加工过程中微生物污染状况及分布情况。方法 2016—2017年在南京市某食品厂采集生产加工过程中食品样品120份(原辅料60份、中间产品28份、成品24份、终产品8份)、环境样品204份、空气样品58份和生产用水14份,共396份,按照GB 4789食品微生物学检验系列标准和GB/T 16294—2010《医药工业洁净室(区)沉降菌的测试方法》对卫生指示菌和主要食源性致病菌进行检测,并对沙门菌进行血清型鉴定。结果在食品样品和环境样品中,李斯特菌检出率为7.4%(24/324),金黄色葡萄球菌检出率为2.6%(5/196),沙门菌检出率为1.9%(6/324);其中李斯特菌有2株单核细胞增生李斯特菌,其他以格氏李斯特菌和伊氏李斯特菌为主;沙门菌经血清学分型共4种血清型,分别为肠炎沙门菌(2株)、鼠伤寒沙门菌(2株)、依桑吉沙门菌(1株)和亚利桑那沙门菌(1株)。在原辅料、中间产品以及人员、仪器设备、清洁工具中均有致病菌检出,但成品和终产品中未检出致病菌。结论酱卤熟肉制品生产过程原辅料和环境中均存在多种致病菌污染。

Analysis of microbial contamination in the production process of stewed meat products in a food factory in Nanjing

Objective To investigate the status of microbial contamination in the production process of stewed meat products in a food factory in Nanjing. Methods Totally 396 samples of 120 food products (60 raw materials, 28 intermediate products, 24 finished products, and 8 final finished products), as well as 204 environmental samples, 58 aerosol samples and 14 water samples in the production process of stewed meat products were collected from a food factory in Nanjing from 2016 to 2017. Hygienic indicator bacteria and main foodborne pathogens were detected according to GB 4789 food microbiological test series standard and GB/T 16294-2010 Test Method for Setting Microbe Bacteria in Clean Room of the Pharmaceutical Industry and serological identification of Salmonella was determined. Results Twenty-four strains of Listeria were detected in food samples and environmental samples (7.4%,24/324), 5 strains of Staphylococcus aureus were detected (2.6%,5/196) and 6 strains of Salmonella were detected (1.9%,6/324). There were two strains belongs to Listeria monocytogenes, other Listeria species were mainly Listeria grayi and Listeria ivanovii. Four serotypes of Salmonella, were identified as 2 strains of Salmonella Enteritis, 2 strains of Salmonella Typhimurium, 1 strain of Salmonella Isangi and 1 strain of Salmonella Arizona. Pathogenic bacteria had been isolated in raw materials, intermediate products, environment, food processors, instruments and cleaning tools samples, but no pathogenic bacteria were detected in the finished products and final finished products. Conclusion There were certain kinds of pathogenic bacteria contamination in raw materials and environment samples during the process of sauced meat products.