Analysis Of Microbiological Risk Monitoring Of Hunan Cold Dish

Cold dish is a traditional dish in my country,which is deeply loved by people,but due to its processing technology,it is susceptible to microbial contamination before consumption.In order to understand the pollution levels and trends of the main pollutants and harmful factors of high-risk cold dishes and related products in the catering service link,investigate the hidden dangers in the catering service link and provide a scientific basis for predicting risks and taking effective regulatory measures in a timely manner.This article is based on the "Notice on Printing and Distributing the National Food Safety Risk Monitoring Plan" by the Ministry of Health and other seven departments,the "Working Program for Food Safety Risk Monitoring of Catering Services" by the China Food and Drug Administration and the "Food Service Food of Hunan Province" by the Hunan Food and Drug Administration According to the specific requirements of the Safety Risk Monitoring Work Plan,the school(including child care institutions)canteens,tourist attractions(including farmhouse tourist spots),catering units,collective dining and distribution units,central kitchens,and small catering units will be selected to cover all types of catering services.unit.The sampling locations include Changsha,the provincial capital city,Zhuzhou City,Xiangtan City,and Yiyang City,prefecture-level cities,Changsha County,Ningxiang County,Wangcheng County,Zhuzhou County,Xiangtan County,and Taojiang County,with cold dishes(including salads)as the research objects.,Count the results of various microbiological testing indicators,and make comparative analysis.The purpose is to monitor the distribution of microorganisms and study their distribution characteristics,evaluate the current safety status of cold dish quality processing,discuss the use of advanced process control technology combined with HACCP quality management system to achieve effective control of microbial contamination in the production process,and to improve the quality of cold dish research Provide an effective reference.The results showed that the 54 batches of cold vegetable samples in this random inspection were not optimistic about the overall hygienic quality,and the microbial contamination was serious.The total number of colonies is high,and the distribution in the range of <1.0×106CFU/g only accounts for 44.45%;the value of the coliform bacteria is also high,and the distribution in the range of >110 MPN/g is as high as 55.55%;two batches were also detected in the sample The samples infected with Staphylococcus aureus and Vibrio parahaemolyticus indicate that there is cross-contamination in the preparation and processing of cold dishes.The analysis results of different types of cold dishes show that there is no significant difference in the degree of microbial contamination of different types of cold dishes,and the microbial contamination status of the cold dishes extracted from different administrative regions and different restaurant scales is very significant.The microbiological pollution of cold vegetables in provincial capital cities is more serious than that in county-level cities.The microbiological pollution of cold food in small restaurants is greater than that in large restaurants.Based on the problems revealed by the sampling monitoring,the hygiene and safety level of cold dishes can be improved from the following aspects:(1)Strengthen training and intervention to improve the awareness of practitioners.(2)Use the HACCP management model to improve the standardization of cold dish production.(3)Pay attention to the environmental supervision of cold dish production and improve the environmental hygiene level of cold dish production.(4)Improve the relevant laws,regulations and supervision system of cold dishes.(5)Innovative low-temperature sterilization technology and preservation technology of cold dishes to avoid the intake of pathogenic bacteria.