3 Discussion 3.1 In the 109 samples determined by immunoassay, 14 positive, the positive rate was 12. 84. It shows that many unscrupulous merchants are driven by economic interests, and the illegal phenomenon is serious. Immunocolloidal gold chromatography has low cost, high sensitivity, simple operation, and is not restricted by conditions such as instruments and personnel, and is easy to be carried out by the grassroots units. However, only the detection of morphine results in the determination of the poppy shell, which is not correct and needs further confirmation.
3. 2 Gas chromatography has good stability and high sensitivity. It is reported to be g. Disadvantages: Sample processing is cumbersome and time consuming. It is not suitable for large batches of samples. If morphine positive samples are first screened by immunocolloidal gold layer method, Gas chromatography can confirm the existence of codeine, which can save a lot of manpower and material resources.
3. According to the above results, the Supervisory Section has imposed different degrees of penalties on the relevant provisions of the 5 Food Hygiene Laws in accordance with the provisions of the 5 Food Sanitation Laws, and they have been given different levels of punishment in the news media, and no merchants have submitted reconsideration. The event protected the interests of consumers and upheld the dignity of the law. (This article is part of the chromatographic section of the Department of Health and Epidemic Prevention Center, Zhang Xiaojie, deputy director of the technicians, thank you) = 1 Nanjing Institute of Pharmacy. Drug Analysis = M. Nanjing: Jiangsu Science and Technology Press, = 2 Li Yongfang, and so on. Determination of Poppy Shell Residues in Food by Gas Chromatography and Sanitary Monitoring of Tableware in Xixia County Food and Beverage Feng Jianxiang (Xixia County Health Law Enforcement Supervision and Inspection Center, Xixia 474500, Henan) To understand the health status of restaurants in our county, In 1996 and 1999, we conducted random inspections of the tableware of 384 restaurants in the county. The results are as follows.
1 Contents and methods 1.1 Contents Select a representative diet restaurant to understand the disinfection situation and methods of the tableware, and sample and monitor the five main tableware of bowls, plates, chopsticks, spoons and cups.
1. Take 2 sampling bowls, plates and cups, take 4 spoons, soak the sterile filter paper (5cm 2. 5cm) with sterile saline, and paste it on the food contact surface of each sample. Paste 4 samples, paste them one by one, remove them in turn, and put them into 50ml sterile saline for testing. Take two pairs of chopsticks and soak the sterilized cotton swab with normal saline. Apply the cylindrical part of the entrance end of the chopsticks, and then cut the cotton swab into the sterile conical flask by aseptic operation. Add the sterile saline solution according to the area of ​​the molded chopsticks and the equal ratio of 1cm area equivalent to 1m1 physiological saline. For inspection.
1. 3 The test method is carried out according to the National Standard 5 Food Hygiene Inspection Method Microbiology Section 6.
1. 4 medium and diagnosis serum nutrient agar, EMB agar, SS agar, Krebs disaccharide agar, and Enterobacteriaceae bacteria biochemical micro-identification tubes are provided by the Zhejiang Provincial Military Department Logistics Department, Shigella dysenteriae diagnosis serum The pathogenic Escherichia genus diagnostic serum was provided by the Chengdu Institute of Biological Products.
1. 5 reference indicators total number of bacteria [30 / 2, pathogenic bacteria can not be detected 2 results and discussion 2. 1 4 years of tableware monitoring situation 4 years to monitor a total of 1 690 pieces of food, qualified 258, qualified 2. 2 In the past 4 years, the catering equipment has been investigated for 384 restaurants, catering equipment has not been disinfected, 271 disinfected, disinfectant disinfection 153, 47 boiled disinfection, 71 disinfection cabinets. The disinfection rate of the three disinfection methods of drugs, boiling and disinfection cabinets are all lower than 70, and the total qualified rate is only 36.43. The unqualified phenomenon is more serious. The reason for the investigation found that many restaurants disinfected only in the form. The practitioners only deal with the inspections. As for whether the tableware is disinfected or not, they have not paid attention to them at all. In addition, some restaurants can not correctly grasp the disinfection method, the drug, concentration, boiling time is not accurate, the disinfection cabinet is in the form, not used. All kinds of objective phenomena show that practitioners have poor health concepts and lack of health knowledge.
2. 3 All kinds of catering utensils have passed the hygiene condition. In the past 4 years, a total of 5 types of catering utensils have been collected. The qualification rate of all kinds of catering equipment is low. The main reasons are 1 poor sanitation. Many catering establishments are close to the toilet garbage dump. The tableware, together with the leftovers of the soup, was randomly scattered. The density of the flies in the restaurant was high, and the equipment was not fully integrated, so that the tableware after disinfection was contaminated. o Poorly stored utensils, no cleaning facilities, or mixed with other debris to cause pollution. ? Practitioners have a poor health concept. A rag wipes the table, wipes the bowl and wipes the chopsticks, causing serious cross-contamination of the tableware.
2. 4 Qualifications of various health indicators In the past 4 years, the health monitors of 1,690 food establishments accounted for 41. A small number of dysentery bacilli and pathogenic Escherichia coli were also detected. The above results indicate that the county food and beverage pollution It is more serious. Except for the above-mentioned pollution reasons, the rest are closely related to the bacteria in the employees. Therefore, it is also an important aspect to ensure the health of the food.
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