市售食品微生物之衛生品質調查

Food Microbiology Hygienic Quality in Marketed Products

黃翠萍(Tsui-Ping Huang) ； 黃惠芝(Huey-Jy Huang) ； 王叔菀(Shu-Wan Wang) ； 王鈺婷(Yu-Ting Wang) ； 何旻臻(Min-Zhen Ho) ； 林旭陽(Hsu-Yang Lin) ； 闕麗卿(Lih-Ching Chiueh) ； 施養志(Daniel Yang-Chih Shih)

《食品藥物研究年報》 3期 (2012/12) Pp. 151-158

https://doi.org/10.6945/ARFDR.201212.0151

摘要

Statistic data showed that the food poisoning outbreaks were most likely caused by foodborne pathogens. Ready-to-eat food might pose higher risk in Taiwan, especially the temperature and humidity are suitable for microbial growth during summer time. This project was focused on the hygienic quality survey of beverages and ready-to-eat food mixed with raw and cooked materials. Three hundreds and forty-one samples were collected from supermarkets, hypermarkets, convenience stores, fast food restaurants and stores in the Taipei metropolitan area from June to October in 2011, including 138 beverages, 89 lettuce salad, 42 sandwiches, 39 sushi & rice balls and 33 cold noodles samples. Coliforms and E. coli were found in various samples with failure rates as follows: beverages 54%, 6%; salad 35%, 16%; sandwiches 29%, 5%; sushi & rice balls 10%, 0%; and cold noodles 15%, 3%, respectively. Samples exceeding the standard limit of 100 MPN/g Bacillus cereus in different types of foods were: beverages, 0%; lettuce salad, 1%; sandwiches, 5%; sushi & rice balls, 3%, and cold noodles, 3%. Detection rates of Staphylococcus aureus among beverages, salad, sandwiches, sushi & rice balls, and cold noodles were 14, 19, 10, 21 and 3%, respectively. However, the number of bacteria detected was mostly under 100 MPN/g. Salmonella was detected in 1 beverage and pathogenic E. coli in 1 rice ball and 1 salad sample. Hygienic indicator microorganisms, such as total plate counts bacteria, were detected up to 108 CFU/g in 4 samples: 2 salad samples, 1 cold noodle and 1 sandwich.

關鍵字

衛生指標菌 ； 金黃色葡萄球菌 ； 仙人掌桿菌 ； 沙門氏桿菌 ； 病原性大腸桿菌 ； 飲料 ； 即食食品

並列摘要

Statistic data showed that the food poisoning outbreaks were most likely caused by foodborne pathogens. Ready-to-eat food might pose higher risk in Taiwan, especially the temperature and humidity are suitable for microbial growth during summer time. This project was focused on the hygienic quality survey of beverages and ready-to-eat food mixed with raw and cooked materials. Three hundreds and forty-one samples were collected from supermarkets, hypermarkets, convenience stores, fast food restaurants and stores in the Taipei metropolitan area from June to October in 2011, including 138 beverages, 89 lettuce salad, 42 sandwiches, 39 sushi & rice balls and 33 cold noodles samples. Coliforms and E. coli were found in various samples with failure rates as follows: beverages 54%, 6%; salad 35%, 16%; sandwiches 29%, 5%; sushi & rice balls 10%, 0%; and cold noodles 15%, 3%, respectively. Samples exceeding the standard limit of 100 MPN/g Bacillus cereus in different types of foods were: beverages, 0%; lettuce salad, 1%; sandwiches, 5%; sushi & rice balls, 3%, and cold noodles, 3%. Detection rates of Staphylococcus aureus among beverages, salad, sandwiches, sushi & rice balls, and cold noodles were 14, 19, 10, 21 and 3%, respectively. However, the number of bacteria detected was mostly under 100 MPN/g. Salmonella was detected in 1 beverage and pathogenic E. coli in 1 rice ball and 1 salad sample. Hygienic indicator microorganisms, such as total plate counts bacteria, were detected up to 108 CFU/g in 4 samples: 2 salad samples, 1 cold noodle and 1 sandwich.

並列關鍵字

hygienic indicator microorganisms ； Staphylococcus aureus ； Bacillus cereus ； Salmonella ； pathogenic E. coli ； beverages ； ready-to-eat