| 火腿肠加工过程中微生物风险研究 |
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| 引用本文： | 杨舒然,杨大进,闫琳,裴晓燕,朱海明,黄玉兰,梁辉,罗赟,刘起勇.火腿肠加工过程中微生物风险研究[J].中国食品卫生杂志,2019,31(1):59-63. |
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| 作者姓名： | 杨舒然 杨大进 闫琳 裴晓燕 朱海明 黄玉兰 梁辉 罗赟 刘起勇 |
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| 作者单位： | 中国疾病预防控制中心传染病预防控制所 传染病预防控制国家重点实验室 感染性疾病诊 治协同创新中心 世界卫生组织媒介生物监测与管理合作中心,北京 102206;国家食品安 全风险评估中心,北京 100022,国家食品安 全风险评估中心,北京 100022,国家食品安 全风险评估中心,北京 100022,国家食品安 全风险评估中心,北京 100022,广东省疾病预防控制中心,广东 广州 511430,四川省疾病 预防控制中心,四川 成都 610041,广东省疾病预防控制中心,广东 广州 511430,绵阳市疾病预防控制中心, 四川 绵阳 621000,中国疾病预防控制中心传染病预防控制所 传染病预防控制国家重点实验室 感染性疾病诊 治协同创新中心 世界卫生组织媒介生物监测与管理合作中心,北京 102206 |
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| 基金项目： | 气象敏感性传染病预测预警和干预技术研究(2017FY101202) |
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| 摘 要： | 目的开展火腿肠加工过程中微生物污染风险研究,掌握卫生指示菌、主要食源性致病菌的分布特征和污染途径,为火腿肠加工过程中微生物污染风险控制提供依据。方法 2015—2017年对4家企业的712份产品相关样品(原辅料、中间产品和终产品)和环境样品(包括生产用水、空气沉降菌、人员、工具等)进行监测,选择传统分离培养方法对卫生指示菌和主要食源性致病菌进行检验,并对沙门菌进行血清学鉴定。结果原辅料中菌落总数10~5 CFU/g和大肠菌群10~3 CFU/g的样品比例分别为33.00%(33/100)和29.00%(29/100);中间产品中菌落总数10~5 CFU/g和大肠菌群10~3 CFU/g的样品比例分别为62.86%(66/105)和36.19%(38/105);终产品未检出菌落总数10~4 CFU/g的样品,大肠菌群均10 CFU/g。结论火腿肠加工过程存在微生物污染风险,本研究对掌握火腿肠加工过程的污染分布,确定关键控制点,为制定相关生产质量管理规范、确保终产品的食品安全具有重要意义。
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| 关 键 词： | 火腿肠 加工过程 卫生指示菌 食源性致病菌 血清型 |
| 收稿时间： | 2019/1/18 0:00:00 |
Study on microbial contamination risk in sausage processing |
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| YANG Shuran,YANG Dajin,YAN Lin,PEI Xiaoyan,ZHU Haiming,HUANG Yulan,LIANG Hui,LUO Yun and LIU Qiyong.Study on microbial contamination risk in sausage processing[J].Chinese Journal of Food Hygiene,2019,31(1):59-63. |
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| Authors: | YANG Shuran YANG Dajin YAN Lin PEI Xiaoyan ZHU Haiming HUANG Yulan LIANG Hui LUO Yun and LIU Qiyong |
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| Affiliation: | State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, WHO Collaborating Centre for Vector Surveillance and Management, Beijing 102206, China;China National Centre for Food Safety Risk Assessment,Beijing 100022,China,China National Centre for Food Safety Risk Assessment,Beijing 100022,China,China National Centre for Food Safety Risk Assessment,Beijing 100022,China,China National Centre for Food Safety Risk Assessment,Beijing 100022,China,Guangdong Provincial Center for Disease Control and Prevention, Guangdong Guangzhou 511430, China,Sichuan Center for Disease Control and Prevention, Sichuan Chengdu 610041, China,Guangdong Provincial Center for Disease Control and Prevention, Guangdong Guangzhou 511430, China,Mianyang Center for Disease Control and Prevention, Sichuan Mianyang 621000, China and State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, WHO Collaborating Centre for Vector Surveillance and Management, Beijing 102206, China |
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| Abstract: | Objective To study the risk of microbial contamination in sausage processing, and the distribution characteristics and contamination pathways of hygienic indicator bacteria and main foodborne pathogens, and to provide basis for risk control of microbial contamination during processing of sausage. Methods 712 meat product samples (raw materials, intermediate products and final products) and environment samples were collected from 4 enterprises from 2015 to 2017. Traditional isolation and culture method were used to detect hygienic indicator bacteria and main foodborne pathogens, and serological identification of Salmonella was carried out. Results The proportion of raw materials samples with aerobic plate count(APC)above 105 CFU/g and coliforms above 103 CFU/g was 33.00% (33/100) and 29.00% (29/100) respectively. The proportion of intermediate products samples with APC above 105 CFU/g and coliforms above 103 CFU/g was 62.86% (66/105) and 36.19% (38/105) respectively. There was no samples with APC above 104 CFU/g and coliforms above 10 CFU/g in final products. Conclusion This study will help to understand the contamination distribution of sausage during processing, the key control points, the formulation of good manufacturing practices and the food safety of final products. |
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| Keywords: | Sausage processing hygiene indicator bacteria foodborne pathogens serotype |
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