| Autor: |
SONG Xia, XU Biyao, CAI Hua, LUO Baozhang, QIN Luxin, LIU Hong |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Zhongguo shipin weisheng zazhi, Vol 34, Iss 4, Pp 767-772 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1004-8456 |
| DOI: |
10.13590/j.cjfh.2022.04.021 |
| Popis: |
ObjectiveTo verify the potential food safety hazards and provide a scientific basis for risk assessment， risk management and food safety standards formulation of ready-to-eat （RTE） food in Shanghai.MethodsFrom 2016 to 2020， 10 521 food samples of 20 kinds of RTE foods were collected in Shanghai. A series of qualitative or quantitative detection of two hygienic indicator bacteria and six pathogenic bacteria， including the aerobic plate count （APC）， Escherichia coli （E.coli） count， Vibrio parahaemolyticus （V. parahaemolyticus）， Staphylococcus aureus， Diarrheagenic E. coli， Salmonella spp.， Bacillus cereus （B. cereus）， and Listeria monocytogenes （L. monocytogenes） were conducted. and the correlation between them was analyzed.ResultsThe highest average APC count of cold rice noodle products， salad and Chinese salad were （5.13±1.43）lgCFU/g， （4.56±1.13）lgCFU/g， （4.26±1.75）lgCFU/g， and the E. coli count were （1.20±1.00）lgCFU/g， （1.47±1.41）lgCFU/g and （1.18±1.06）lgCFU/g. The positive rates of L. monocytogenes in cold pot skewers， salad， Chinese salad and cooked meat products were relatively high （6.27%， 3.36%， 2.71% and 2.69%， respectively）. V. parahaemolyticus was only detected in three categories， including 3.65% of raw animal aquatic products， 2.58% of Chinese salad and 0.42% of cooked meat products. The positive rate of B. cereus in rice noodle products was 7.51%， which was significant higher than sushi， whose rate was 0.53% （P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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