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頁籤選單縮合
| 題 名 | 市售食品微生物之衛生品質調查=Food Microbiology Hygienic Quality in Marketed Products |
|---|---|
| 作 者 | 黃翠萍; 黃惠芝; 王叔菀; 王鈺婷; 何旻臻; 林旭陽; 闕麗卿; 施養志; | 書刊名 | 食品藥物研究年報 |
| 卷 期 | 3 2012.11[民101.11] |
| 頁 次 | 頁151-158 |
| 分類號 | 412.25 |
| 關鍵詞 | 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; Hygienic indicator microorganisms; Staphylococcus aureus; Bacillus cereus; Salmonella; Pathogenic E. coli; Beverages; Ready-to-eat; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 食品中毒資料顯示病因物質判明之食品中毒案主要由微生物引起,而市售食品中可即食性之複合調理食品風險較高,尤其台灣夏季溫濕度更適合微生物生長繁殖。本調查乃針對飲料及生熟食混合之即食食品進行衛生品質調查。在100年6至10月間由大台北地區之超市、量販店、便利商店、速食店及專賣店進行採樣,共抽驗341件檢體,包括飲料138件、生菜沙拉89件、三明治42件、壽司及飯糰39件及涼麵33件。檢驗結果大腸桿菌群及大腸桿菌在不同類檢體不符合衛生標準之比例分別為:飲料54和6%、生菜沙拉35和16%、三明治29和5%、壽司及飯糰10和0%、涼麵15和3%。仙人掌桿菌不符合衛生標準(> 100 MPN/g)之比例分別為:飲料0%、生菜沙拉1%、三明治5%、壽司及飯糰3%、涼麵3%。金黃色葡萄球菌檢出情形在飲料、生菜沙拉、三明治、壽司及飯糰、涼麵分別為14、19、10、21及3%,檢出菌數低,主要分布在100 MPN/g以下。沙門氏桿菌在飲料中檢出1件;病原性大腸桿菌於飯糰及生菜沙拉中各有1件檢出。衛生指標菌中生菌數檢出情形菌數高達108 CFU/g檢體共4件,包括生菜沙拉2件,涼麵及三明治各1件。 |
| 英文摘要 | 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. |
本系統中英文摘要資訊取自各篇刊載內容。