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目的了解2015—2016年新疆乌鲁木齐市部分食品的微生物污染情况,分析其变化趋势,为食品卫生监测提供依据。方法分析2015年和2016年抽检的5类食品(油炸、凉菜、熟肉制品、冷饮和米面制品)1 239份样品中的微生物指标菌。结果 2015年与2016年各类食品菌落总数的合格率为82.1%和84.3%,油炸食品的菌落总数合格率最高、分别为94.4%和100.0%,凉拌菜菌落总数总合格率最低、分别为81.0%和81.3%,2015年和2016年各类食品大肠菌群的总合格率为90.7%和93.2%,油炸食品大肠菌群合格率最高,均为100.0%,凉拌菜大肠菌群合格率最低、分别为87.3%和90.4%;2015年和2016年第三季度微生物指标菌合格率最低,分别为75.5%、83.2%和81.5%、88.4%。结论 2015年和2016年食品微生物指标菌合格率较好,但凉拌菜的合格率较低;微生物指标菌合格率具有一定的季节性,今后应重点加强对凉拌菜的监督管理。
Objective To understand the microbial contamination of some foods in Urumqi, Xinjiang from 2015 to 2016, and to analyze the trend of microbial contamination in order to provide basis for food hygiene monitoring. Methods Analyzed the microbial indicator bacteria in 1 239 samples of 5 types of food (fried, cold dish, cooked meat products, cold drinks and rice noodles) sampled in 2015 and 2016 respectively. Results The pass rates of all kinds of food colony in 2015 and 2016 were 82.1% and 84.3%, respectively. The passing rate of the total number of fry foods was 94.4% and 100.0%, respectively, and the total passing rate of salad dressing colonies was the lowest 81.0% and 81.3% respectively. The total passing rate of coliform bacteria of all kinds of food in 2015 and 2016 was 90.7% and 93.2%, respectively. The passing rate of coliform bacteria in fried foods was the highest, both 100.0% The lowest, accounting for 87.3% and 90.4% respectively. The lowest prevalence of microbial indicator bacteria in 2015 and 2016 was 75.5%, 83.2% and 81.5% and 88.4% respectively. Conclusion The qualified rate of microbial indicators of food microorganisms in 2015 and 2016 is better, but the pass rate of cold vegetables is lower. The passing rate of microbial indicators bacteria has a certain seasonality. In the future, the supervision and management of cold vegetables should be strengthened.