南臺灣市售保溫熱藏即食食品衛生指標菌之調查

Sanitary Indicator Bacteria of the Hot-Keeping Cooked Food Items in Southern Taiwan

民國81年7月至82年6月，自嘉南與高屏地區各超市中之熟食專櫃，抽購保溫熱藏即食食品，包括炸雞腿、炸蝦、滷豆乾類等加工品共300件。依照中國國家標準，檢驗生菌數、大腸桿菌群及大腸桿菌，並以卡方分析（Chi-SquareAnalysis）統計其不合格率之差異性。調查結果，顯示生菌數含量大於105 CFU/g 者佔17.66%，因大腸桿菌群或大腸桿菌之污染而不合格者，分別佔20.33%及8.00%。就縣市轄區而言，大腸桿菌群及大腸桿菌之污染率有顯著差異性（p<0.01），以高雄縣最高，分別佔33.33%及20.00%；就季節性而言，春夏季與秋冬季均無顯著差異性（p>0.05）；就種類而言，家禽畜肉類，水產加工類及農產加工類亦無顯著差異性（p>0.05）；就調理加工方式而言，有顯著差異性（p<0.01），滷、蒸及紅燒類其大腸桿菌群不合格率佔45.94%及大腸桿菌不合格率佔21.62%，較烤、煎及炸類為高。

From July 1992 to June 1993, three hundred items of processed food were randomly collected from the delicatessen departments of supermarkets in southern Taiwan. These included fried chicken, fried prawn, dried bean curd, etc. According to the CNS (Chinese National Standard), we investigated the total plate count, coliform bacteria and Escherichia coli, which are the sanitary indicator bacteria. Using the Chi-square analysis, we calculated the percentage of differences in items which were under the standard. The results showed that there was a 17.66% excess in the standard in the total plate count (105 CFU/g), 20.33% were under the standard for coliform bacteria (10 MPN/g) and 8% for E. coli (zero/g). Incidences of coliform bacteria and E. coli were significantly different in different distribution areas. According to the samples collected, Kaohsiung suburbs had the highest percentage of differences: 33.33% for coliform bacteria and 20.00% for E. coli. Incidences of coliform bacteria and E. coli were not significantly different in samples collected in different seasons or in food prepared from different raw materials. However, the cooking procedures significantly affected the distribution of coliform bacteria and E. coli. The under-standard percentage of coliform bacteria and E. coli in steamed, lightly fried and boiled food was 45.94% and 21.62% respectively. These percentages were higher than roasted or deep-fried food.