生魚片處理與販售場所衛生環境污染源之探討

Assessment of Contamination Sources of Raw Fish Processing and Retail Stores

傅安弘(An-Hung Fu) ； 張正明(Cheng-Ming Chang)

《餐旅暨家政學刊》 2卷1期 (2005/03) Pp. 115-129

https://doi.org/10.6572/JHHE.2(1).6

摘要

選取台北市2處魚市場內的生魚片零售攤及14家生魚片販售店，針對與食物接觸的廚、餐具和人員手部做總菌數檢測，探討引發細菌性食物中毒的主要交叉污染來源。以菌數大於5 log CFU/平方公分or ml判定不符衛生標準，檢測結果發現：魚市場生魚片零售攤的保利龍盒、抹布、不鏽鋼檯面及砧板，有1/5~1/7的不合格比例；作業人員手部菌數均合格。各販售店中的廚、餐具表面菌數均合格，日式料理店中以刀柄、冷藏櫃門把的菌數偏高；餐廳中以壽司竹簾的菌數最高；壽司專賣店木製容器、水龍頭菌數偏高；迴轉壽司店則以砧板、壽司竹簾菌數最高。木頭砧板的平均菌數較塑膠材質爲高，其餘容器材質間則無顯著差異。抹布於使用後菌數顯著增加。洗手時搭配清潔劑使用對洗淨有顯著效果。

關鍵字

生魚片 ； 總菌數 ； 餐具 ； 砧板 ； 洗手

並列摘要

Raw fish stands of two fish markets and fourteen raw fish retail stores were selected to detect surface total plate counts (TPC) on knives, cutting boards, dish cloths, and containers used for raw fish processing, and hands of related personnel. TPC greater than 5 log CFU/cm^2 or ml are considered as unqualified sanitation. The results showed that 1/5~1/7 of food contact surface of polystyrene boxes, dish cloths, stainless working bench and cutting boards were under qualified, but kitchen workers' hands were found qualified. Surface TPC of samples in retail stores met the microbial standard, however TPC on knife handles, refrigerator cabinet handles of Japanese cuisine restaurants, sushi wrapping bamboo curtains of self-service restaurants, wood containers and faucet knobs of sushi bars, cutting boards and sushi wrapping bamboo curtains of self-service sushi stores, were slightly high. TPC of wooden cutting boards were generally higher than plastic ones. Different materials made no significant differences on TPC of other kitchen utensils. TPC of washing cloths increased with their lengths of usage. Using detergent to wash hands showed significant effects in decreasing TPC.

並列關鍵字

raw fish ； total plate count ； kitchen utensils ； cutting boards ； hand washing

參考文獻

衛署食字第0890014164號函公告

行政院衛生署(2004)。92年食品中毒發生狀況。台北:行政院衛生署。

余秀清(2004)。生魚片製售餐飲業實施衛生自主管理制度之成效調查及分析。國立海洋大學食品科學系。

林美良(2002)。市售生魚片之衛生品質調查與安全之改進。國立中興大學食品科學系。

殷儷容(1996)。乳酸菌Pediococcus pentosaceus L和S之特性探討及其對發酵鯖魚香腸中微生物生長之影響。國立海洋大學食品科學系。