论文部分内容阅读
目的:了解南通市区餐饮单位生食贝类微生物污染情况及其卫生质量。方法:采取现场调查、采样分析、比较评价等方式,调查生食贝类微生物污染情况。结果:共检测生食贝类样品63份,合格率23.8%,其中自制生食贝类合格率11.8%,瓶装泥螺合格率75%,两者差异有统计学意义(x2=18.1,P<0.01),检出副溶血性弧菌7份。结论:餐饮饭店自制即食生贝类为高危食品,今后应规范化加工,加强卫生法规与标准的宣贯和执行,对自制生食贝类较多的大中型餐饮单位,要求设置刺生间。
Objective: To understand the microbial contamination of raw shellfish in catering units in Nantong City and its hygienic quality. Methods: On-the-spot investigation, sampling analysis, comparative evaluation and other means were used to investigate the microbial contamination of raw shellfish. Results: A total of 63 samples of raw shellfish were tested, with a pass rate of 23.8%. Among them, the pass rate of homemade raw shellfish was 11.8%, and the pass rate of bottle clover was 75%. There was significant difference between the two (x2 = 18.1, P <0.01) , Detected seven Vibrio parahaemolyticus. Conclusion: Homemade ready-to-eat raw shellfish are high-risk foodstuffs. In the future, standardized processing should be carried out to strengthen the publicity and implementation of health regulations and standards. Large and medium-sized catering units with more homemade raw shellfish are required to set up stinger rooms.