台灣中部地區市售帶餡糕點類衛生調查

INVESTIGATION ON THE HYGIENIC CONDITION OF PASTRIES IN THE CENTRAL DISTRICT OF TAIWAN

市售帶餡糕點類如豆沙餅、麻糬、蛋黃酥及類似日式生菓子等點心為遠東地區國家特有的食品，其原料多利用豆類與薯類之澱粉及麵粉、蛋等所製成，其內之餡具粘性，又含多量水分，處理方式則用手作業，可能受到污染的機會頗多，在調理後，通常僅以紙或塑膠袋包裝，陳列於店內置室溫中未冷藏保存，微生物易增殖，又依據行政院衛生署「食品添加物使用範圍及用量標準」之規定，除丙酸塩外不准添加防腐劑。為瞭解這類糕點之衛生狀況，是否添加使用範圍外的防腐劑，因此做了本項調查。自75年10月至76年5月，在中部地區六縣市的食品店內逢機方式，抽購檢體400件，其中200件檢驗防腐劑（含苯甲酸及其塩類，己二烯酸及其塩類、去水醋酸及其塩類、對羥基苯甲酸及其塩類、水楊酸及其塩類）200件檢驗大腸桿菌屬細菌及金黃色葡萄球菌。依中國國家標準及行政院衛生署公告之方法予以檢驗。

400 sampling of pastries were collected randomly from bakery in the central district of Taiwan from Oct. 1986 to May 1987. The 200 samples were tested for preservatives and another 200 samples were detected for Coliform bacteria and Staphylococcus aureus. The results showed that 57 samples were found to use illegal preservatives which were not allowed to use in pastries. The 20 samples were failed in microbial test, including 17 samples were Coliform bacteria positive, 5 samples were Staphylococcus aureus positive and 2 of 20 samples contained both of two bacterias.