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浙江大学学报（农业与生命科学版）
Journal of Zhejiang University (Agriculture and Life Sciences)  2013, Vol. 39 Issue (6): 668-672    DOI: 10.3785/j.issn.1008-9209.2013.04.032
Food sciences     
Investigation on microbial contamination of readytoeat food “Chuanchuanxiang”
LIANG Weiwei1, ZHANG Xin2, QI Xiaobao1, WANG Ling1*
(1. Key Laboratory of Ministry of Education Environment and Food, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. CATIC Property Management Co., Ltd., Shenzhen, Guangdong 518000, China)
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Abstract  “Chuanchuanxiang” is a kind of hot and spicy chafing dish in which all food material is boiled in strings. The food is accepted widely by consumers because of its convenience and variety. However, published research on microbial contamination of “Chuanchuanxiang” is rare. The aim of this study is to get the message of microbial contamination of this kind of readytoeat food. Seventy samples of “Chuanchuanxiang” were collected from large dining rooms and mini type stalls in a sterile manner. The categories of the samples were classified into aquatic products, meats, vegetables, bean products and eggs. The microbial contamination of all samples in different standards and specifications was analyzed. The indexes detected included the total number of colonies, yeast and mold count, coliform and Salmonella. The main detection method was national food safety standard for aquatic products, meats, vegetables, bean products and eggs. Meanwhile, Filmplate test method was used in the detection of Salmonella. The result of total number of colonies showed that the percent of conformity was 74.3% in all 70 samples. The samples of aquatic products, vegetables and eggs had a qualified rate less than 80% in two kinds of management courts. The qualified rate of aquatic products was only 50% in mini type stalls. The samples of 10% were exceeded the sanitation of coliform from mini type stalls. In the detection of coliform bacteria, filamentous fungi and yeasts, the results displayed that the pollution of vegetable and bean products was more serious. Vegetable samples of 37.5% and 50% were polluted by filamentous fungi and yeasts separately in the two kinds of management courts from large dining rooms and mini type stalls, and the qualified rates of bean products were only 75% and 66.7%. There were differentlevel contaminants of filamentous fungi and yeasts in “Chuanchuanxiang” food of all five categories from mini type stalls. All the results show that the microorganism contamination of the food “Chuanchuanxiang” is serious and the potential damage to health of consumers is probably presented. It is more severe for the food “Chuanchuanxiang” quality in mini type stalls and effective custody would be taken.

Published: 20 November 2013
CLC:  X 56  
  TS 207.4  
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ZHANG Xin2
QI Xiaobao1
LIANG Weiwei1
WANG Ling1*
Cite this article:

LIANG Weiwei1, ZHANG Xin2, QI Xiaobao1, WANG Ling1*. Investigation on microbial contamination of readytoeat food “Chuanchuanxiang”. Journal of Zhejiang University (Agriculture and Life Sciences), 2013, 39(6): 668-672.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2013.04.032     OR     http://www.zjujournals.com/agr/Y2013/V39/I6/668


快餐式“串串香”食品微生物检测分析

为了解快餐式“串串香”的微生物污染状况，随机抽取大型餐厅、小型摊点各5大类共 70 份“串串香”食品，按照国家标准检测样品菌落总数、大肠菌群、丝状真菌和酵母菌，并用 Filmplate 测试片法检测同一样品的沙门菌.结果表明：在检测的70份样品中，菌落总数合格率为74.3%.在2类经营场所中水产品类、蔬菜类及蛋类样品的合格率均低于80%，且小型摊点出售的水产品类样品菌落总数合格率仅有50%；小型摊点样品大肠菌群超标率达10%.丝状真菌及酵母菌检测结果表明：在大型餐厅和小型摊点2类经营场所中蔬菜类“串串香”食品丝状真菌及酵母菌污染率分别为37.5%和50%，豆制品类的合格率也仅为75%和66.7%；且小型摊点售卖的5类食品均存在不同程度的丝状真菌污染.说明快餐式“串串香”食品微生物污染严重，对消费者健康存在潜在的危险，尤其是小型摊点的“串串香”食品卫生状况较大型经营餐厅更为突出，应加强监督与指导.
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