咸宁市咸安区饮食业砧板微生物污染情况调查
大肠菌群,,砧板；微生物污染；细菌总数；大肠菌群；致病菌,1对象与方法,2结果,3讨论,参考文献：
摘要：目的 了解本地区部分饮食业砧板微生物污染情况。方法 采用纸片粘贴法采样184块砧板，用平皿菌落计数和发酵培养及ELISA法检测，并对生熟食砧板的微生物污染情况进行比较。结果 生菜砧板和熟食砧板微生物超标率分别为85.10%和72.86%，两者之间有显著性差异(P<0.05)，生菜砧板细菌总数超标率和大肠菌群及致病菌检出率分别为80.70%、76.32%和20.18%，熟菜砧板细菌总数超标率和大肠菌群及致病菌检出率分别为67.14%、48.57%和2.86%，前者污染率明显高于后者，上述各指标均有显著性差异(均P<0.05)。结论 餐饮业砧板微生物污染严重，生菜砧板污染率明显高于熟食砧板，因此应该加强食品卫生监测和管理。关键词：砧板；微生物污染；细菌总数；大肠菌群；致病菌
Survey of Microorganism Containt on of Kitchen Cutting Board in Restaurents of Xian’an District of Xianning City
SUN Jiangang,HU Jianxin
(Department of Microbiology,Xianning College,Xianning Hubei 437100,China)
ABSTRACT: Objective To know microbial contamination on kitchen cutting board of some restaurents in Xian’an.Methods Paper strip contact method was used to take samples from 184 pieces of kitchen cutting board, and the counting culture dish colony method, fermentation culture method and ELISA method were used for examination. The microbial contamination of kitchen cutting boards for raw and cooked food were compared.Results Overtaking rate of microbe on the kitchen cutting board for raw food was 85.10%,and that for cooked food was 72.86%,showed an apparent statistic difference (P<0.05) overtaking rate of total microbe ,the positive rate of coligroup and pathogenic bacteria on the kitchen cutting board for raw food were 80.70%,76.32% and 20.18%, and that for cooked food were 67.14%,48.57% and 2.86% respectively.The contamination rate of the former was significantly higher than that of the latter, the above indexes were significantly difference(P<0.05).Conclusion Microbial contamination on kitchen cutting boards in restaurents was serious ,and especially on that for raw food were significantly higher.Thereof the management and monitor for food and hygiene should be strengthened. ......
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