[目的] 了解2020—2022年昆明市4 家鲜奶吧生产巴氏杀菌乳中微生物污染现状,为市场监管部门靶向监管提供数据支撑,进一步提升巴氏杀菌乳的质量安全。[方法] 每月定期对巴氏杀菌乳样品开展微生物指标监测,包括菌落总数、大肠菌群、金黄色葡萄球菌、沙门氏菌4 个指标。用SPSS 27.0统计软件中的χ2检验进行数据统计与分析。[结果] 2020—2022年检测145 批次样品,不合格15 批次,不合格率10.34%。其中,菌落总数不合格率0.69%,大肠菌群不合格率9.66%,金黄色葡萄球菌、沙门氏菌未检出。从厂家看,A、B、C、D 4 家鲜奶吧相比巴氏杀菌乳不合格率有统计学意义（χ2=9.312,P<0.05）。从年度看,2020—2022年3年度巴氏杀菌乳不合格率差异有统计学意义（χ2=10.300,P<0.05）。从季节看,春、夏、秋3 个季节相比差异无统计学意义（χ2=1.647,P>0.05）,但夏季样品不合格率比春、秋季高。[结论] 昆明市鲜奶吧的巴氏杀菌乳中微生物污染主要是大肠菌群超标所致,表明生产过程卫生条件或灭菌工艺不达标,考虑到产品、食用人群的特殊性,存在一定的食品安全隐患,应加强相关产品监测、监管。
[Objective] To investigate the microbial contamination in pasteurized milk produced by 4 fresh milk bars in Kunming from 2020 to 2022,and to provide data support for targeted supervision by market supervision departments,so as to further improve the quality and safety of pasteurized milk. [Method] The pasteurized milk samples were monitored regularly every month,including the total bacterial colony,coliform group,Staphylococcus aureus and Salmonella.The χ2 test in SPSS 27.0 statistical software was used for data statistics and analysis. [Result] From 2020 to 2022,145 batches of samples were tested,15 batches were unqualified,and the unqualified rate was 10.34%.Among them,the unqualified rate of total bacterial colony was 0.69%,the unqualified rate of coliform group was 9.66%,Staphylococcus aureus and Salmonella were not detected.From the perspective of manufacturers,there was statistically significant in the unqualified rate of pasteurized milk in the four fresh milk bars A,B,C and D（χ2=9.312,P<0.05）.From the annual perspective,the unqualified rate of pasteurized milk in the three years from 2020 to 2022 was statistically significant（χ2=10.300,P<0.05）.From the perspective of seasons,there was no significant difference between spring,summer and autumn（χ2=1.647,P>0.05）,but the unqualified rate of summer samples was higher than that of spring and autumn. [Conclusion] The microbial contamination in pasteurized milk of Kunming fresh milk bar was mainly caused by the excessive coliform group,indicating that the hygienic conditions or sterilization process of the production process were not up to standard.Considering the particularity of the products and the consumers,there were certain food safety risks,and the monitoring and supervision of related products should be further strengthened.
[1] 中华人民共和国卫生部.食品安全国家标准巴氏杀菌乳GB 19645—2010[S].
[2] 张锋华. 巴氏杀菌牛乳中免疫球蛋白G含量和乳过氧化物酶活性[J].乳业科学与技术,2022,45(5):6-10.
[3] 杨茜茜. 消费者对进口牛奶的偏好和支付意愿研究[D].无锡:江南大学,2021.
[4] 陈萌山,刘亚清,王加启,等.促进我国乳制品消费战略研究报告[J].中国奶牛,2023(10):1-10.
[5] 彭伊伶,周丰婕.巴氏奶行业抢“鲜”研究[J].中国乳业,2023(3):15-19.
[6] Oughari H J,Ndakidemi P A,Human I S,et al.The ecology,biology and pathogenesis of Acinetobacter spp.:An overview[J].Microbes and Environments,2011,26( 2) :101-112.
[7] 乌伊罕,王利平,张冰冰.内蒙古自治区部分地区鲜奶吧乳品监测分析[J].中国卫生检验杂志,2018(21):2682-2684.
[8] 王宁,刘守钦,杨丽,等.一起由巴氏杀菌乳污染引起的济南市多家幼儿园食源性疾病暴发事件的流行病学分析[J].中国食品卫生杂志,2021,33(3):369-373.
[9] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB4789.2—2016[S].
[10] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验大肠菌群计数GB4789.3—2016[S].
[11] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验金黄色葡萄球菌检验GB4789.10—2016[S].
[12] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验沙门氏菌检验GB4789.4—2016[S].
[13] 赵娅柔,张秀宇,左敏,等.2016—2019年前三季度我国乳制品监督抽检结果分析[J].食品安全质量检测学报,2021,12(3):1184-1191.
[14] 张瑞斐,赵薇,石奔,等. 2013—2020年吉林省乳与乳制品微生物污染调查分析[J].中国卫生工程学,2024(2):153-156,160.
[15] 臧子浩,李颖,刘辉,等.青岛市学校周边部分鲜奶吧乳品监测结果分析[J].医学动物防制,2020(8):815-817.
[16] Islam M Z,Musekiwa A,Islam K,et al.Regional variation in the prevalence of E. coli O157 in cattle:A meta-analysis and meta-regression[J].PLoS One,2014,9(4):e93299.
[17] 李莹,裴晓燕,闫琳,等.市售巴氏杀菌乳中微生物污染状况调查[J].中国卫生检验杂志,2017(5):639-641.
[18] 郑家铭,洪意,吴瑜凡,等.不同贮藏温度下巴氏杀菌乳细菌多样性研究[J].食品与发酵工业,2022,48(20):57-63.
[19] 吴达雄,李冬梅,李颂群,等.巴氏杀菌乳门店冰箱冷藏贮存售卖期间的温度及品质变化[J].现代食品科技,2017,33(12):99-103.
[20] 潘玉玺,赵洪双.浅谈巴氏杀菌乳的质量控制[J].食品安全导刊,2021(12):65-67.
[21] 李庆,杨广超.鲜奶产业发展模式、现状与对策研究[J].乳品与人类,2024(1):3-7.
