發(fā)布時間：2018-01-20 06:40

  本文關(guān)鍵詞： 涼菜 食品衛(wèi)生安全 細(xì)菌檢測 指標(biāo)體系　出處：《河北工程大學(xué)》2015年碩士論文　論文類型：學(xué)位論文

【摘要】：涼菜在制作及存放等環(huán)節(jié)中極易受到微生物的污染,是引起食物中毒最常見的食品類型之一。本文采用填寫調(diào)查表與現(xiàn)場采樣監(jiān)測相結(jié)合的方法,在2013年4月至2014年3月期間對邯鄲市30家大中型餐飲企業(yè)涼菜間的衛(wèi)生狀況進行現(xiàn)場調(diào)查。隨機抽取5類(油炸類涼菜、燒烤類涼菜、醬腌涼菜、涼拌葷涼菜、涼拌素涼菜)共1800份涼菜,進行細(xì)菌總數(shù)、大腸菌群、致病菌(沙門氏菌、金黃色葡萄球菌)的檢驗,分析涼菜的微生物污染情況。對各類型餐飲單位衛(wèi)生狀況進行比較,構(gòu)建指標(biāo)體系,對涼菜加工過程的風(fēng)險因素進行數(shù)據(jù)統(tǒng)計和分析。結(jié)果表明,(1)被調(diào)查的30家餐飲企業(yè)中均具有有效的餐飲服務(wù)許可證,合格率為100%;(2)熟食專用冷藏設(shè)施、防蠅防塵設(shè)施、每餐次使用前空氣消毒、專用制冷空調(diào)、紫外消毒設(shè)置的合格率分別為96.97%、93.39%、94.12%、80.00%和63.33%;(3)涼菜菌落總數(shù)和大腸菌群,抽查1800份涼菜中合格1515份,總合格率84.56%;5類涼菜中合格率最高的為油炸類和燒烤類,合格率最低的為涼拌素涼菜;不同月份涼菜合格率不同,1-4月份最高,5-9月份最低,差異有統(tǒng)計學(xué)意義(X2=71.02,P0.05);(4)微生物檢測結(jié)果表明,菌落總數(shù)、大腸菌群合格率較低。經(jīng)統(tǒng)計學(xué)分析具有統(tǒng)計學(xué)意義(P0.05),而2類致病菌的合格率普遍較高,無統(tǒng)計學(xué)意義(P0.05);(5)大型餐飲企業(yè)涼菜微生物合格率高于中型餐飲企業(yè),兩者比較有統(tǒng)計學(xué)意義(P0.05);(6)建立了目標(biāo)層-標(biāo)準(zhǔn)層-指標(biāo)層的三層邯鄲市涼菜衛(wèi)生綜合指標(biāo)體系,不同月份里標(biāo)準(zhǔn)層中三項指標(biāo)的權(quán)重值大小順序為:涼菜質(zhì)量保障措施涼菜合格率涼菜管理制度,5類涼菜種類中,涼拌素涼菜的權(quán)重值相對較高,表明涼拌素涼菜的衛(wèi)生合格率的波動較大,成為制約涼菜合格率的一個關(guān)鍵種類。
[Abstract]:It is one of the most common food types to cause food poisoning. In this paper, the method of filling out questionnaire and field sampling and monitoring is adopted. From April 2013 to March 2014, a field investigation was carried out on the sanitary condition among the cold dishes in 30 large and medium-sized catering enterprises in Handan City. Five kinds of cold dishes were randomly selected (fried cold dishes and barbecue cold dishes). Salted coliform coliform coliform and pathogenic bacteria (salmonella aureus) were tested for 1800 coliform coliform and pathogenic bacteria (salmonella aureus). The microbial contamination of cold vegetables was analyzed. The hygienic status of various catering units was compared, the index system was constructed, and the risk factors in processing process of cold vegetables were statistically analyzed. The results showed that: 1. (1) all of the 30 food and beverage enterprises surveyed have valid food and beverage service licenses, with a qualified rate of 100; 2) the qualified rate of cooked food special refrigeration facility, fly prevention and dust prevention facility, air disinfection, special refrigeration air conditioning and ultraviolet disinfection set before each meal is 96.97% and 93.39% respectively. 94.12 80.00% and 63.33%; (3) the total number of coliform and the total number of coliform bacteria in cold vegetables were checked, and the total qualified rate was 84.56%. Among the 5 kinds of cold vegetables, the highest pass rate was fried and barbecue, and the lowest was coleslaw. The qualified rate of cold vegetables in different months was different, the highest in January and April was the lowest in May and September, and the difference was statistically significant (P 0.05). The results of microorganism test showed that the qualified rate of coliform bacteria and the total number of bacteria were lower, and the qualified rate of two kinds of pathogenic bacteria was higher than that of P0.05 by statistical analysis. 4) the results of microorganism test showed that the qualified rate of coliform bacteria was lower than that of total colony count. There was no statistical significance (P 0.05). (5) the qualified rate of microorganism in large catering enterprises was higher than that in medium-sized ones, and the difference between them was statistically significant (P 0.05). (6) the comprehensive index system of cold vegetable hygiene in Handan city was established with three layers: target layer, standard layer and index layer. In different months, the weight value of three indexes in the standard layer was in the order of: the quality assurance measures of cold vegetables, the qualified rate of cold vegetables, the weight value of colouring vegetables was relatively high among the five kinds of cold vegetables in the management system of cold vegetables. The results showed that the qualified rate of cold vegetables fluctuated greatly, and it became a key type to restrict the qualified rate of cold vegetables.
【學(xué)位授予單位】：河北工程大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：R155.6

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本文編號：1447238