市售沙拉麵包、三明治及漢堡之微生物衛生調查

A SANITARY SURVEY OF MARKETED SALAD BREAD, SANDWICH AND HAMBURG

市面上食品麵包店所售之各類沙拉麵包、三明治中，多夾有火腿、蛋、小黃瓜、洋芋、乳酪、奶油及沙拉醬等極富營養之食品。由於其調製過程中多不須加熱，且都須以手調製，又多半於室溫中放置，如果從業人員的衛生習慣不良、健康情況不佳、雙手未徹底洗淨、且放置的容器、切材料的砧板、菜刀不潔、或放置周圍環境衛生不佳、溫度太高等均會導致包括病原菌等微生物迅速增殖。因此本項調查在市面上抽購沙拉麵包、三明治及漢堡就污染指標菌大腸桿菌群（Coliform bacteria）、生菌數、金黃色葡萄球菌（Staphylococcus aureus） 進行檢驗，以瞭解其衛生狀況，供管理及輔導之參考。

A number of 220 samples of salad breads, sandwichs and hamburgs were purchased from bakeries and fast-food stores in 22 major counties and cities of Taiwan. The samples were tested for the total plate count, coliform bacteria and Staphylococcus aureus. The highest detection rate of total plate count was 93.4% in east area of Taiwan; the highest detection rate of S. aureus was 22.5% in north area. Comparison of food varieties, the detection rate of salad bread fail to meet the Hygienic Standard was as high as 94.0%, sandwich was 86.3%, hamburg was 76.5%. There was no significant difference between food items.