| Cooked meat products are meat processed products that can be directly eaten by using raw materials such as raw poultry and livestock meat,processed by soy sauce,smoked roast,and deep-fried.Among them,bulk cooked meat products are highly loved by people for their high nutrition,delicious taste and ready-to-eat food.In Sanmenxia City alone,the consumption of cooked meat products reached 15,000 tons in 2017,of which bulk cooked meat products accounted for about 60%.At present,there has not been a long-term large-scale systematic study on the microbial contamination of bulk cooked meat products in Sanmenxia City.The purpose of this study is to test the bulk cooked meat products collected in the circulation area of ??Sanmenxia City,and to grasp the recent Sanmenxia Bulk.The status of microbial contamination of cooked meat products,combined with different quarters,sales sites,processing methods of cooked meat products,storage conditions and other factors to analyze the existing problems and propose corresponding countermeasures to carry out all-round bulk cooked meat for the region and even in the field.Market supervision provides a reference basis.Below are key research findings:From January 2018 to March 2019,fixed-point sampling of bulk cooked meat products sold in four supermarkets,six farmer’s markets and 25 deli stores in Sanmenxia City,the total number of colonies collected from 677 samples collected,The contamination of coliforms,pathogenic bacteria(Salmonella,Staphylococcus aureus,Listeria monocytogenes,Escherichia coli O157:H7)was tested.The results showed that the qualified rate of bulk cooked meat products in the first quarter of the four quarters was the highest(92.59%),followed by the fourth quarter(88.03%),and the pass rate of bulk cooked meat products in the first and fourth quarters was significantly higher than that in the second and third quarters.In the third quarter,it was 73.48% and 69.29%,respectively,p<0.01.The unqualified items were mainly the total number of colonies and coliforms.Among the samples collected from supermarkets,farmers’ markets and deli samples,the qualified rate of bulk cooked meat products in supermarkets(93.55%)was significantly higher than that in deli and farmer’s market,and there was a significant difference(supermarket and deli p<0.05,supermarket and farmer’s marketp<0.01).At the same time,138 pieces of hand hygiene,containers,knives,cutting boards and so on were sampled in supermarkets,farmers’ markets and deli processing places,with a total pass rate of 52.17%,of which the pass rate of supermarkets,farmer’s market and deli was 72.92%,27.50%,52.00%,and there were significant differences between the three(supermarket and farmer’s market p<0.01,supermarkets and deli p<0.05,deli and farmer’s market p<0.01).Therefore,the sanitary conditions of the processing sites and the health awareness of the practitioners have a significant impact on the microbial contamination of the cooked meat products.At the same time,the stereotyped packaging and storage conditions also have a significant impact on the microbial contamination of bulk cooked meat products.The qualified rate of bulk cooked meat products in fixed packaging(96.77%)is significantly higher than that of bulk cooked meat products(82.28%,p<0.01).The pass rate of cooked meat products at room temperature(82.82%)was significantly lower than that of refrigerated bulk cooked meat products(100%,p<0.01).Judging from the bulk cooked meat products of different processing methods,the salt-boiled meat products have higher water activity and higher risk of microbial contamination.Therefore,the qualified rate of the marinated meat(81.30%)is significantly lower than that of the smoked barbecue.Meat and fried meat(qualified rate were 92.42%,89.32%,respectively),and the difference was significant(p<0.05 for sauce and smoked barbecue meat,p<0.05 for sauce and fried meat).According to the current situation and causes of microbial contamination under different seasons,sales places,storage methods and processing methods,the existing problems are analyzed from the internal and safety supervision levels,and countermeasures against microbial contamination are proposed.The industry should propose relevant countermeasures to prevent microbial contamination in production,processing,transportation,storage and sales,strengthen industry self-discipline and health awareness of employees,and do a good job in disinfecting appliances;use special dust-proof refrigerated trucks to prevent cross-contamination;sales are not sealed.For packaged bulk cooked meat products,wear masks and disposable gloves as required.Safety supervision mainly proposes relevant measures from the aspects of strengthening quality supervision,improving access thresholds,strengthening health inspections and safety awareness of food workers,conducting food safety knowledge promotion and health education.In the higher temperature season,the frequency of supervision and inspection will be increased,and the conditions for applying for alicense for the production of cooked meat products will be strictly controlled,and the“five-step washing method” will be urged.Intra-industry and safety supervision should promote each other in order to improve the quality and safety of bulk cooked meat products and reduce the occurrence of food-borne diseases. |
