摘要
Abstract
[Objective]To learn the current sanitary condition of catering industries in Haidian district of Beijing and provide evidence for health administrative departments to enact corresponding projects in inspection and surveillance.[Method]Samples of fast foods were collected from 119 caterings industries, including cold mixed vegetables, vegetables cook in soy, salad, cooked meat products, raw or rawness aquatic products, cakes, breads, glutinous rice products, fruit platters, fresh juice, stri-fried vegetables, lunch box and so on.According to the testing methods recommended by GB14934 - 1994,GB/T4789 - 2003 and WS/T 9-1996 and other national standards, samples were actualized to detect Coliform bacteria and to separate pathogenic bacteria.The data were analyzed by chisquare test.[Result]The qualified rate of the Coliform bacteria was 82.10％ in 2 737 samples, there were significant difference for qualified rates in different categories of fast foods ( x2=23.67, P ＜ 0.001), the qualified rates of fresh juice, stri-fried vegetables,cold mixed vegetables and cooked meat products were comparatively low, which were 72.34％ ,76.81％ ,78.58％ and 79.79％respectively.Separated rates varied significantly in different categories of pathogenic bacteria ( x2= 111.97, P ＜ 0.001), with the highest in Prpteus(3.72％ ), followed by Staphylococcus aureus (2.37％), Listera monocytogenes (2.03％), EPEC (0.68％) and Salmonella (0.08％).Shigella, E.coli 0157∶H7 and Vibrio parahaemolyticus were not found in fast foods.The qualified rate of 2737 samples was 86.02％, there was significant difference for qualified rates in different categories of fast foods( x2=23.67, P ＜ 0.001), the qualified rates of hot pot, Japanese restaurant and ordinary restaurant were comparatively low, which were 54.84％, 75.00％ and 71.23％.The qualified rate of 2875 samples of tableware was 86.02％, there were significant difference for qualified rates in different categories of tableware ( x2=160.57, P ＜ 0.001), the qualified rates of hot pot, Japanese restaurant and ordinary restaurant were comparatively low, which were 53.85％, 80.00％ and 80.82％.[Conclusion]Fast foods are contaminated by bacterium in different degree, which is a hidden danger that can induce food poisoning and foodborne disease, so surveillance and management should be improved in food hygiene in caterings.关键词
直接入口食品/食源性致病菌/食品卫生质量Key words
fast food/ foodborne pathogenic bacteria/ food hygienic quality
