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目的为分析长春市2013年凉菜与熟肉制品中细菌污染状况,选取金黄色葡萄球菌与大肠菌群进行检验与分析。方法 2013年共选取长春市凉菜与熟肉制品200份,利用杜邦BAX Q7全自动病原微生物检测系统和生化试验等方法分离鉴定金黄色葡萄球菌,利用常规方法分离鉴定大肠菌群。结果凉菜中金黄色葡萄球菌检出率为4.0%,熟肉中金黄色葡萄球菌检出率为23.3%,凉菜中大肠菌群MPN/100 g≤150所占比率为14.0%,熟肉中大肠菌群MPN/100 g≤150所占比率为37.3%。结论长春市凉菜与熟肉中金黄色葡萄球菌与大肠菌群污染较为严重。金黄色葡萄球菌的污染在凉菜和熟肉之间差异有统计学意义,大肠菌群MPN/100 g≤150所占比率差异有统计学意义(P<0.05),说明熟肉的评价标准对凉菜适用性不好,应尽快颁布凉菜的国家评价标准。
Objective To analyze the bacterial contamination of cold vegetables and cooked meat products in Changchun in 2013, and select Staphylococcus aureus and coliform for inspection and analysis. Methods In 2013, 200 samples of cold dishes and cooked meat products were selected from Changchun City. Staphylococcus aureus was isolated and identified by DuPont BAX Q7 automated pathogenic microorganism detection system and biochemical tests. The coliforms were isolated and identified by routine methods. Results The detection rate of Staphylococcus aureus in cold dish was 4.0%, the detection rate of Staphylococcus aureus in cooked meat was 23.3%, the proportion of coliform bacteria MPN / 100 g≤150 in cold dish was 14.0% The proportion of MPN / 100 g≤150 was 37.3%. Conclusion Changchun City, cold dishes and cooked meat Staphylococcus aureus and coliform bacteria more serious pollution. Staphylococcus aureus pollution in the cold dish and cooked meat, the difference was statistically significant, coliform bacteria MPN / 100 g≤150 the difference was statistically significant (P <0.05), indicating the evaluation criteria of cooked meat on the cold dish Applicability is not good, should be promulgated as soon as the national evaluation of cold dishes.