即食生鮮蔬果之衛生品質調查   全文下載

Monitoring of Hygienic Quality in Ready-to-Eat Processed Vegetables and Fruits in Taiwan

105年度抽驗「即食生鮮蔬果」108件進行監測研究，檢驗項目除了衛生指標菌之外，以金黃色葡萄球菌、仙人掌桿菌、病原性大腸桿菌、單核球增多性李斯特菌及沙門氏桿菌等5項病原菌為主。結果顯示病原菌污染不合格率為13.9%（15件），其中以金黃色葡萄球菌污染引發的風險最高，檢出13件之不合格最多；單核球增多性李斯特菌及病原性大腸桿菌各檢出1件；仙人掌桿菌及沙門氏桿菌則均未檢出。本研究成果可瞭解市售食品中食因性病原之污染情形，供消費者選購、業者提昇產品品質及衛生行政單位輔導管理之參考。

Microorganisms may naturally present in foods or on the surfaces of foods or occasionally contaminate food products during the manufacturing process. This study surveyed 108 samples of readyto- eat (RTE) processed vegetables and fruit for microbiological tests of hygiene monitoring in 2016. In addition to hygiene indicators, Staphylococcus aureus, Bacillus cereus, pathogenic E. coli, Listeria monocytogenes, and Salmonella spp. were also included and examined in each sample. The results showed that the contamination rate of pathogenic microorganism was 13.9% (15 samples). Among them, 13 samples were found Staphylococcus aureus - positive. For the other pathogenic microorganisms such as pathogenic E. coli and Listeria monocytogenes were detected in one and one samples, respectively. None of Bacillus cereus and Salmonella spp. was detected. These results not only demonstrated the condition of microbial quality in food products but also provided specific consultations targeting consumers, food manufacturers, and the government.