米飯製品仙人掌桿菌、金黃色葡萄球菌、大腸桿菌群及大腸桿菌之調查

AN INVESTIGATION ON BACILLUS CEREUS, STAPHYLOCOCCUS AUREUS, COLIFORMS AND ESCHERICHIA COLI OF RICE PRODUCTS IN TAIWAN

本調查由全省抽購606件米飯製品，包括米糕、壽司、粽子、油飯及飯糰等五類進行檢驗仙人掌桿菌（Bacillus cereus）、金黃色葡萄球菌（Staphylococcus aureus）、大腸桿菌群（Coliform）及大腸桿菌（Escherichia coli）。結果顯示污染仙人掌桿菌8.4%、金黃色葡萄球菌6.1%、大腸桿菌群31.4%及大腸桿菌8.9%。606件檢體中檢出件數者233件，檢出率為38.4%依檢體種類而言，壽司類檢出率最高52.5%、米糕類為44%、油飯類為41.7%、飯糰類為36.7%、粽子類最低22.8%。

A total of 606 rice products consisting of rice cake, sisai, glutinous rice dump ling. oil rice glue and steamed rice mash were purchased randomly from markets all over Taiwan area during October 1986 and May 1987, and examined for the contamination of coliforms, Escherichia coli, Bacillus cereus and Staphylococcus aureus. The results showed that 233 (38.4%) specimens were contaminated with one or more items of microorganisms detection. Coliforms, E. coli. B. cereus and S. aureus were detected in 31.4%, 8.9%, 8.4% and 6.1% of specimens respectively. Detection rates varied between different kinds of samples, they are: 52.5% for sisai. 44% for rice cake. 41.7% for oil rice glue. 36.7% for steamed rice mash and 22.8% for glutinous rice dumpling.