2017年广州市网络外卖配送餐微生物污染状况

钟贤武; 梁伯衡; 张维蔚; 李迎月; 林晓华; 黄婕; 王燕燕; 刘于飞

doi:10.13213/j.cnki.jeom.2020.19530

摘要: 背景

近年来，"网络外卖订餐"深受学生、上班族等各类消费群体的欢迎，已成为广州居民日常生活的一部分。近来，网络外卖食品安全事件频发使之卫生问题成为公众关注的热点，然而网络外卖配送餐的微生物污染状况却不清楚。

目的

了解广州市网络外卖配送餐的微生物污染状况，为网络外卖食品的卫生监管及进一步相关研究提供参考。

方法

2017年3月、6-9月及11月在广州市10个区通过在网络外卖平台订购的方式采集米饭加菜类、寿司手卷类、紫菜包饭类及热汤粉面类4个类别的网络外卖配送餐样品856份，按GB 4789《食品安全国家标准食品微生物学检验》规定的方法对样品开展菌落总数、大肠埃希氏菌及常见食源性致病菌（沙门氏菌、金黄色葡萄球菌、蜡样芽孢杆菌、单核细胞增生李斯特氏菌与副溶血性弧菌）项目的检测。参照DBS 44/006-2016《广东省食品安全地方标准非预包装即食食品微生物限量》对检验结果进行评价，如样品中任一项目达"不合格"限量标准，则该样品判为不合格。基于广州各区地理位置、人口分布等因素将采样区域分为城区和城郊区，并对结果进行分析。

结果

网络外卖配送餐样品检测微生物不合格率为25.70%（220/856），样品中大肠埃希氏菌、菌落总数、食源性致病菌不合格率依次为17.52%（150/856）、14.72%（126/856）及1.17%（10/856）。城区样品检测微生物不合格率28.78%（181/629）高于城郊区17.18%（39/227）（χ²=11.744，P=0.001）。不同类别样品间检测微生物不合格率差异有统计学意义（χ²=40.481，P=0.001）；紫菜包饭类大肠埃希氏菌不合格率最高，达47.96%（47/98）；米饭加菜类菌落总数不合格率最高，为19.93%（111/557）。夏秋季（6-9月）样品检测微生物不合格率28.67%（164/572）高于冬春季（3月与11月）19.72%（56/284）（χ²=7.966，P=0.005）。

结论

广州市网络外卖配送餐存在微生物污染，总的卫生状况欠佳。建议加强对网络外卖配送餐的卫生管理与监测。

Abstract: Background

In recent years, "online ordering takeout food" has become popular among various customer groups such as students and office workers and part of daily life for the residents in Guangzhou. Recent frequent incidents concerning online ordering takeout food safety and hygiene have aroused public concern. However, its microbial contamination is rarely studied.

Objective

This study is designed to investigate the microbial contamination status of online ordering takeout food in Guangzhou, and provide evidence for the food safety supervision and further research on online ordering takeout food.

Methods

A total of 856 samples of four kinds of takeout food including Chinese box food, sushi, gimbap, and noodle with hot soup were collected through online ordering in 10 districts of Guangzhou in March, June to September, and November of 2017. Examinations of total aerobic bacteria, Escherichia coli, and five common foodborne pathogens (Salmonella, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Vibrio parahaemolyticus) were carried out according to standard microbiological testing methods stipulated by the GB 4789 National Food Safety Standards:Food Microbiological Examination. According to the DBS 44/006-2016 Local Standards of Food Safety in Guangdong Province:Microbial Limits of Non-prepackaged Ready-to-eat Food, the samples were evaluated and categorized as disqualified if the count of any pathogens reached the "unqualified" limit. Base on geographical location and population distribution, the sample sites were divided into suburban and downtown areas, and the results were analyzed.

Results

The overall unqualified rate of selected microbial indicators online ordering takeout food samples was 25.70% (220/856), and the most prevalent pathogens were Escherichia coli (17.52%, 150/856), followed by total aerobic bacteria (14.72%, 126/856), and foodborne pathogens (1.17%, 10/856). The unqualified rate was significantly higher in samples from downtown areas (28.78%, 181/629) than in those from suburban areas (17.18%, 39/227) (χ²=11.744, P=0.001). There was a significant difference in the unqualified rate among different food types (χ²=40.481, P=0.001), with the highest prevalence rates of Escherichia coli and total aerobic bacteria found in gimbap (47.96%, 47/98) and Chinese box food (19.93%, 111/557) samples, respectively. A significantly higher unqualified rate was found during summer and autumn (from June to September, 28.67%, 164/572) than during spring and winter (March and November, 19.72%, 56/284) (χ²=7.966, P=0.005).

Conclusion

Poor sanitary conditions due to microbial contamination are generally found in online ordering takeout food in Guangzhou. It is urgent for relevant government departments to strengthen the hygienic supervision and monitoring of online ordering takeout food.

2017年广州市网络外卖配送餐微生物污染状况

Microbial contamination of online ordering takeout food in Guangzhou in 2017