摘要
目的:了解市售速冻水饺的卫生质量,保障食品安全。方法:应用国标法对国内生产的12个品牌33个品种的速冻水饺进行菌落总数和金黄色葡萄球菌的检测;利用PCR和国家标准联合应用技术对速冻水饺进行沙门菌检测。结果:33种速冻水饺中3例样品的菌落总数超标,1例样品被沙门菌污染,2例样品被金黄色葡萄球菌污染。结论:速冻水饺的卫生质量总体是好的,只有少部分受污染。产品不合格原因分析主要是原料不洁或生产过程卫生控制不良。因此,应重视对速冻水饺原料卫生把关,加强对速冻水饺的生产和储藏过程的卫生控制。
Objective：To guarantee the qualities of quick-frozen dumplings and ensure foods safety.Methods：A total of 33 quick-frozen dumplings samples from 12 manufacturers were examined for the total amount of bacteria and Staphylococcus aureus contamination according to GB4789.2-2003 and GB4789.10-2003,respectively.Salmonella were detected by the methods of PCR combined with GB4789.4-2003.Results：The total amount of bacteria from 6 samples is overrun,2 samples were polluted by the Staphylococcus aureus,1 sample was polluted by Salmonella in total samples.Conclusion：Generally speaking,the sanitation of quick-frozen dumplings from supermarket is good,only a few are polluted.Therefore,we should pay more attention to the raw materials and strictly control the sanitation of production and storage.
出处
《中国卫生检验杂志》
CAS
2008年第12期2741-2742,共2页
Chinese Journal of Health Laboratory Technology
关键词
速冻水饺
菌落总数
沙门菌
金黄色葡萄球菌
调查
Quick-frozen dumplings
Total amount of bacteria
Salmonella
Staphylococcus aureus
Investigation
