查詢結果分析
來源資料
頁籤選單縮合
題名 | 102年度市售即食食品之衛生品質調查=Monitoring of Hygienic Quality in Ready-to-Eat Food Products in Taiwan in 2013 |
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作者姓名(中文) | 王鈺婷; 黃惠芝; 曾思堯; 林旭陽; 闕麗卿; 施養志; | 書刊名 | 食品藥物研究年報 |
卷期 | 5 2014.12[民103.12] |
頁次 | 頁60-69 |
分類號 | 412.37 |
關鍵詞 | 市售即食食品; 衛生調查; 衛生指標; 食品中毒原因菌; Ready-to-eat foods; Hygienic quality; Monitoring; |
語文 | 中文(Chinese) |
中文摘要 | 即食食品之消費市場逐年增加,該類產品之衛生品質日益受到重視。本次調查 針對即食肉品(火腿熱狗類、滷味類、肉乾類、調理包類)、冰品(刨冰、冰沙、冰 塊、冰淇淋)及即食米類製品(壽司飯糰、油飯肉粽)於5至10月進行抽驗,於中、南部 地區之便利商店、大賣場、超級市場、一般餐飲店及傳統市場採樣,共抽驗120件檢 體,包括即食肉品50件、冰品50件及即食米類20件,並檢測其衛生指標及該類產品 好發污染之病原微生物含量。檢驗結果顯示即食肉品以滷味類產品之未符合衛生標 準比率最高(46.7%),共有7件產品未符合衛生標準,未符合衛生標準原因為大腸桿菌 群超標、大腸桿菌陽性、金黃色葡萄球菌陽性,其中4件(26.7%)同時具有2項未符合 衛生標準;冰品中以刨冰之未符合衛生標準比率最高(66.6%),共有10件產品未符合 衛生標準,未符合衛生標準原因為生菌數及大腸桿菌群超標,其中6件(40%)於此二 項衛生指標皆未符合衛生標準;即食米類製品之未符合衛生標準比率為25%,包含 3件飯糰產品及2件油飯產品,未符合衛生標準原因皆為大腸桿菌群超標。由未符合 衛生標準產品之販售型態、販售地點之資訊,顯示未符合衛生標準產品多為散狀販 售、現場手工製作且配料多元之複合食品。本次調查結果提供目前市售即食食品之 微生物分布情形,建立背景值資料,供消費者選購、業者提昇產品品質及衛生行政 單位輔導管理之參考。 |
英文摘要 | Consumption of ready-to-eat food (RTE) products is increasing year by year, thus more attention is focused on the hygienic quality of such products. In this study, 120 RTE samples including 50 samples of RTE meat (ham, hot dogs, sausage, braised food, jerky, fast food pack), 50 samples of ice-based dessert (shaved ice dessert, smoothie, ice cube, ice cream) and 20 samples of RTE rice products (rice ball, sushi, glutinous oil rice, rice dumpling) were collected from convenience stores , hypermarkets , supermarkets, food stores and traditional markets in the central and southern region of Taiwan from May to October in 2013. Quantification of hygienic indicator microorganisms (total plate counts, coliform, E. coli counts) and testing of pathogenic microorganism (S. aureus, B. cereus, pathogenic E. coli, Salmonella spp., L. monocytogenes, Campylobacter spp.) provided the information of hygienic quality of samples collected. The data indicated RTE meat in braised foods had the highest failure rate (46.7%) because of excess of coliform, E. coli -positive and S. aureus –positive. Shaved ice dessert displayed the highest failure rate (66.6%) in ice-based dessert mainly due to exceeding the total plate count and coliform standards. The failure rate of RTE rice foods was 25%, including 3 samples of rice ball and 2 samples of glutinous oil rice which contained excessive coliforms. By analyzing the selling locations and type of substandard products, most of which were sold in bulk, handmade on site and multi- ingredient foods. This study provided the background data of microbial distribution in commercially available RTE products as reference for consumers, food manufacturers and the government. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。