对毛里求斯中学食堂在售常见食品的微生物质量评估。
Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius.
作者信息
Goburdhun Dayawatee, Beeharry Mahima D, Reega Keshnee, Ruggoo Arvind, Neetoo Hudaa
机构信息
Department of Agricultural and Food Science.
Department of Agricultural Production Systems, Faculty of Agriculture, University of Mauritius, Réduit, Mauritius.
出版信息
Ital J Food Saf. 2019 Mar 18;8(1):7326. doi: 10.4081/ijfs.2019.7326.
This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), , spp., , , and spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of and . In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels (3.1 to 5.0 Log CFU/g) and (3.1-5.1 Log CFU/g) for seven out of the eight schools.
本研究旨在评估毛里求斯八个选定学校食堂提供的三种热餐的微生物状况，从该岛四个学区中每个学区随机选取两所学校。在两次独立访问期间，在每所学校采集了三份法拉萨、帕尼尼或炒面的单独样本。每次访问期间收集的每种食物类型的三个单独样本在进行微生物分析之前进行合并。总共分析了48个复合样本。测试的参数有总活菌数（TVC）、 菌属、 菌属、 菌属和 菌属。微生物分析表明，帕尼尼通常被认为是可接受的，总活菌数在3.0 - 5.7 Log CFU/g范围内，且 菌属和 菌属检测不到。相比之下，对于八所学校中的七所，炒面和法拉萨的总活菌数水平中等偏高（4.4 - 6.7 Log CFU/g）， 菌属（3.1至5.0 Log CFU/g）和 菌属（3.1 - 5.1 Log CFU/g）水平高得令人反感。
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