Investigation and analysis on hygienic status of environment and processed food in central kitchen of Hunan Province

Abstract

Objective To understand the environmental situation and hygienic quality situation of processed food in central kitchen of Hunan Province and to find the main food safety problem, provide basis for strengthening management and taking corresponding measures. Methods Between October and November 2018, the temperature and humidity, the number of dust particles, the average concentration of bacteria in the air, the intensity of ultraviolet radiation, the microbiological indexes of object surface, food employees and processed foods in all central kitchens in Hunan Province were tested, and the result were statistically analyzed. Results The result showed that the qualified rate of special rooms for the requirements of food clean room was 18.6% (16/86). The qualified rate of manufacture environment temperature for the requirements of the operation specifications (≤25 ℃) was 96.5% (83/86). The qualified rate of ultraviolet radiation intensity (≥70 μW/cm2) was 3.5% (3/86). The qualified rate of total bacterial colonies on the object surface (≤20 CFU/m2) was 58.1% (50/86). The qualified rate of total bacterial colonies on the hands of food employee (≤300 CFU/one) was 34.9% (29/83). The detection rate of coliform bacteria on object surface was 15.1% (13/86). The detection rate of coliform bacteria on the hands of food employees was 4.8% (4/83). The qualified rate of total bacterial colonies and coliform bacteria of processed food (GB 2726-2016) was 90.7% (78/86). Staphylococcus aureus and Salmonella were not detected in processed food. Conclusion According to the relevant national regulation and evaluation standards, it had been found that the major problems were ultraviolet disinfection, environment cleanliness, bacterial contamination on objects surface and the hands of food employees. Therefore, it is necessary to strengthen the hygienic management of central kitchen