2018年昆明市某工厂花生酱和芝麻酱加工过程中卫生状况调查

目的 调查2018年昆明市某工厂花生酱和芝麻酱制作过程中微生物的污染状况。方法 分别采集2018年昆明市某工厂第二季度和第三季度生产加工各个环节的164件样品, 按照国家标准分别对菌落总数、大肠菌群、霉菌、肠杆菌科、李斯特氏菌、金黄色葡萄球菌、沙门氏菌等进行了检测。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。第二季度罐装区的中间产品中菌落总数都有检出、检出1株英诺克李斯特氏菌; 第三季度罐装区的中间产品中菌落总数的检出率是90%(9/10), 大肠菌群的检出率为10%(1/10), 霉菌的检出率为20%(2/10)。第二季度的终产品中未检出霉菌、大肠菌群和沙门氏菌; 第三季度的终产品中未检出沙门氏菌和大肠菌群, 霉菌的检出率是20%(2/10), 且未超标。结论 花生酱和芝麻酱制作工艺流程较多, 过程控制复杂, 存在污染风险, 相关企业和监管部门应加强管理, 预防食源性疾病的发生。

Investigation on the hygienic status during the processing of peanut butter and sesame paste in a factory in Kunming city in 2018

Objective To investigate the contamination of microorganisms during the production of peanut butter and sesame paste in a factory in kunming city in 2018. Methods Totally 164 samples from each stage of production and processing in the second and third quarters of a factory in Kunming in 2018 was collected. The total number of colonies, coliforms, molds, Enterobacteriaceae, Listeria, Staphylococcus aureus, Salmonella, etc. were tested according to national standards. Results Bacteria, coliforms and Enterobacteriaceae in the water of raw materials, environment, instruments and rinsing materials in the pretreatment area were detected. In the second quarter, the total number of colonies in the intermediate product in the canned area was detected and a strain of Listeria was found. In the third quarter, the detection rate of the total number of colonies in the intermediate products in the canned area was 90% (9/10), the detection rate of coliforms was 10% (1/10), and the detection rate of mold was 20% (2/10). No mold, coliform, and Salmonella were detected in the final product in the second quarter. In the third quarter, Salmonella and coliform were not detected in the final product, and the detection rate of mold was 20% (2/10), which was not exceeding the standard. Conclusion There are many technological processes, complicated process control and pollution risks during the process of peanut butter and sesame paste making, Relevant enterprises and regulatory departments should strengthen management to prevent the occurrence of food-borne diseases.