摘要
目的调查分析四川省预包装酱卤肉制品生产加工过程中微生物污染状况。方法采用国家标准方法四川省某预包装酱卤肉制品工厂52份样品进行菌落总数、大肠菌群、金黄色葡萄球菌、单核细胞增生李斯特氏菌、沙门氏菌和蜡样芽胞杆菌检测结果分析。结果检测结果表明肉制品在腌制过程中被大肠杆菌、金黄色葡萄球菌、蜡样芽胞杆菌和单核细胞增生李斯特菌污染;微生物的检出率随着加工进程逐渐降低,高温灭菌对降低终产品微生物污染有显著作用;经溯源分析,发现生熟区环境、工器具均被相同血清型的单核细胞增生李斯特菌污染。结论该工厂人员卫生存在较大问题,生食区与熟食区存在交叉污染,建议企业严格把控生产环境和人员卫生,定期清洁消毒,降低加工环境与设备的污染、车间操作人员与食品交叉污染以及生熟食品的交叉污染,以降低产品微生物污染风险。
Objective To investigate and analyze the microbial contamination in the production and processing of pre-packaged sauced meat products in Sichuan Province.Methods The total number of bacterial colonies,coliform,Staphylococcus aureus,Listeria monocytogenes,Salmonella and Bacillus cereus were detected in 52 samples from a prepackaged spiced meat factory in Sichuan province by national standard method.Results The results showed that the meat products were contaminated by Escherichia coli,Staphylococcus aureus,Bacillus cereus and Listeria monocytogenes during the curing process.The detection rate of microorganisms gradually decreased with the process of processing,and high temperature sterilization had a significant effect on reducing the microbial pollution of the final product;By tracing analysis,it was found that the environment and equipment in the raw and cooked area were contaminated by Listeria monocytogenes of the same serotype.Conclusion The factory has a big problem of staff hygiene,raw food area and cooked food area crosscontamination,it is recommended that enterprises strictly control the production environment and personnel hygiene,regular cleaning and disinfection,reduce the pollution of processing environment and equipment,workshop operators and food crosscontamination and raw and cooked food cross-contamination,in order to reduce the risk of product microbial contamination.
作者
余琳
夏商周
陈瑗
贺巧玲
陈学强
李晶
YU Lin;XIA Shang-Zhou;CHEN Yuan;HE Qiao-Ling;CHEN Xue-Qiang;LI Jing(Sichuan Institute of Food Inpection,Chengdu 611731,China)
出处
《实验室检测》
2024年第7期131-135,共5页
Laboratory Testing
基金
四川省市场监督管理局科技计划项目(SCSJS2022004)
