2012～2016年云南省婴幼儿食品和即食食品中蜡样芽胞杆菌污染状况调查评估
目的 调查分析和评估云南省2012~2016年婴幼儿食品和即食食品中蜡样芽胞杆菌污染状况。方法 本研究的样品包括2012年到2016年采集自云南省16个地州的1014份婴幼儿食品和3361份即食食品。按照GB 4789.14-2014《食品安全国家标准 食品微生物学检验 蜡样芽胞杆菌检验》第一法平板计数法进行检验, 并用国际上现有的限量标准进行评估分析。结果 婴幼儿食品中蜡样芽胞杆菌的平均检出率分别为18.1%(2012)、5.5%(2013)、18.2%(2014)、2.5%(2016), 超标产品的比例分别为1.1%(2012)、1.9%(2013)、1.7%(2014)。即食食品的平均检出率分别为7.6%(2012)、1.3%(2013)、13.9%(2014)、6.5%(2015)、10.1%(2016)。结论 建议对婴幼儿食品中的蜡样芽胞杆菌以102 CFU/g为临界值进行污染评估、对普通即食食品针对儿童与成人分别以103~105 CFU/g和大于105 CFU/g 2个值作为临界值进行评估。
Objective To investigate and assess the Bacillus cereus contamination in infants and young children foods and ready-to-use foods in Yunnan in 2012~2016. Methods All of the samples including 1014infants and young children foods and 3361 ready-to-use foods were collected in 16 regions of Yunnan from 2012 to 2016. The samples were tested according to the first method of GB 4789.14-2014National food safety standard Food microbiological examination-Bacillus cereus inspection, and evaluated based on existing limit standards in the world. Results Average detection rates of Bacillus cereus in infants and young children foods were 18.1% (2012), 5.5% (2013), 18.2% (2014), and 2.5% (2016), respectively. Overaverage standardrates were 1.1% (2012), 1.9% (2013), 1.7% (2014).The average detection rates in ready-to-use foods were 7.6% (2012), 1.3% (2013), 13.9% (2014), 6.5% (2015), 10.1% (2016), respectively. Conclusion It is possible that 100CFU/g of Bacillus cereus is limit for critical value for infants and young children foods. For ready-to-use foods, 103~105 CFU/g and more than 105 CFU/g are the limits for children and adults, respectively.
标题：2012～2016年云南省婴幼儿食品和即食食品中蜡样芽胞杆菌污染状况调查评估
英文标题：Investigation and assessment of Bacillus cereus contamination in infants and youngchildren foods and ready-to-use foods in Yunnan from 2012 to 2016
作者：
汤晓召 云南省疾病预防控制中心
杨祖顺 云南省疾病预防控制中心
范璐 云南省疾病预防控制中心
国译丹 云南省疾病预防控制中心
杨菁 云南省疾病预防控制中心
邹颜秋硕 云南省疾病预防控制中心
刘海霞 云南省疾病预防控制中心
田云屏 云南省疾病预防控制中心
中文关键词:蜡样芽胞杆菌,婴幼儿食品,即食食品,食物中毒,评估,
英文关键词:Bacillus cereus,infants and young children foods,ready-to-use foods,food poisoning,evaluation,
发表日期：2017-05-15
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