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Analysis for Possible Source(s) of Bacteria contamination of Ready-to-Eat Meat Products in Processing and Selling in Big Supermarket of Nanjing,China

Analysis for Possible Source(s) of Bacteria Contamination of...

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2012年环境污染与大众健康学术会议

作者： Shi Ruofu 1,2 , Sun Guiju 1 (responding author), Wang Shaokang 1 , Huang zongjun 2 , Chen Guowei 1 1 Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Medical College, Southeast University Nanjing, P.R.China 2 Environment and Bioengineering Institute Nanjing University of Science and Technology Nanjing, P.R.China

8 kinds of ready-to-eat (RTE) meat products, including Stewed Duck Gizzard, Saline Chicken Claws, Soy Sauced Chicken Wings, Spiced Beef, Sweet and Sour Spareribs, Meatball, Melopsittacus Packages of Meat, Braised Trotter in Red Sauce were collected from four large-scale supermarkets located in Nanjing, China. To analysis possible sources of bacteria contamination of RTE food during the processing and subsequent selling,knives, chopping boards, trays, shovels, air, water and cotton swab of hands of sales staff were sampled, the total number of colonies, coliform, salmonella, Shigella, and Staphylococcus Aureus count were determined. The results showed that these RTE foods were contaminated by bacteria at different levels, overall passing rate was 68.8%, the over-limit ratio of the total number of colonies was 17.5%, the over-limit ratio of coliform took up 18.8% according to the Chinese national standard GB2726-2005 (Hygienic standard for cooked meat products). With regard to pathogen, the detection ratios of salmonella and Staphylococcus Aureus were 4.2% and 2.1% respectively. The results also showed that the bacteria contamination of cooked food was caused by the falling bacteria in the air in the producing and selling space, the clamps, chopping boards, knives, container of food and the hands of the operators. The total number of colonies in meat products positively correlated with the amount of cooked meat in the one pot (r=0.87728, P=0.0217), and negatively correlated with the maximum temperature in the center of the meat (r =-0.81633, P =0.0475). During the sales process of RTE foods, the passing rate was decreasing with the time, which the passing rate was just 60.6% at 4h. Our results suggest that the hygiene condition of selling in supermarket needed to be improved. The problem is to strengthen food safety education to employees and enhance their hygiene consciousness. Meanwhile the government should formulate the homemade cooked meat hygiene regulations and

关键词： sources of contamination RTE meat products Processing and selling Supermarket Funded by Jiang Su Province Soft Science Program (BR2004512 and BR2006020)

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