Analysis of microbial contamination status and influencing factors in pre-cooked food enterprises
2020
Jichuan WANG | Guofeng REN | Zhen HOU | Jiahao XIONG
Objective To understand the status of microbial contamination in the production of pre-cooked food, provide a basis for the sanitary control of pre-cooked food enterprises, and to make recommendations for the formulation of related product hygiene specifications and standards. Methods From the 70 pre-cooked food enterprises in Hunan Province, 5 samples were stratified to detect the settling microbe in ambient air, the total coliform and the total number of colonies in the contact surface, the adjacent contact surface, and pre-cooked food samples. Results The total coliform and the total number of colonies in the ambient air of medium-sized enterprises and the surfaces and pre-cooked vegetable samples was higher (P<0.05), and the total number of colonies on each surface of the pre-cooked vegetable production workshop is higher (P<0.05). It is easier to touch the hands of processing personnel contaminated by microorganisms (P<0.05); the total number of colonies in pre-cooked vegetable products is higher (P<0.05), and the total number of coliforms and colonies in process products are higher than those in finished products (P<0.05). Conclusion Pre-cooked food enterprises, especially medium-sized enterprises, should strengthen the hygienic requirements of production workshops and the hygienic control of processing. It is recommended that the relevant product standards and hygienic specifications should pay attention to these issues.
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