現場調製飲冰品微生物檢驗不合格案例之比較分析：以新北市為例

Abstract

飲、冰品是夏季消暑聖品，然現場調製飲、冰品不須加熱即可食用，屬高風險食品。在製作過程中若疏忽人員衛生管理及作業環境不潔，易汙染食品使微生物滋生，故現場調製飲冰品業者應遵守食品良好衛生規範準則，確實管理環境及人員衛生、製程品質等，且飲、冰品應符合微生物檢驗標準，以避免食品中毒。為此新北市政府衛生局稽查科每年夏季會針對現場調製飲冰品業者，查核食品良好衛生規範準則符合性及抽驗飲、冰品微生物含量，以把關民眾食用之安全衛生。 飲、冰品之衛生標準檢驗項目原係生菌數、大腸桿菌及大腸桿菌群等。惟生菌數及大腸桿菌群作為衛生指標較粗略，且與歐盟之檢驗項目不同，為接軌世界，參採國際趨勢，衛生福利部食品藥物管理署增訂部分指標菌，取代傳統衛生指標菌，於西元2021年7月始實施新制食品中微生物衛生標準。 為比較衛生標準新制與舊制之檢驗結果是否有差異及食品良好衛生規範準則與檢驗結果是否相關，本研究收集西元2018年至2023年查核現場調製飲冰品業者之食品良好衛生規範準則（簡稱GHP）符合情形與檢驗結果，共計93家業者及465件檢體。以廣義線性混合模型分析結果發現衛生標準新舊制並未顯著影響檢驗不合格率，而GHP查核結果顯示不合格率近2成，其中又以人員衛生管理為常見缺失。的確，人員衛生項目與GHP整體查核結果有顯著相關(費雪檢定，p-value=0.029)，但與檢驗結果並無相關(McNemar檢定, 檢定統計量=1.71)。為提升GHP稽核效度，本研究重新設計量化GHP查核評分表。結果發現，使用量化查核評分表進行GHP稽核，其與分析檢驗結果達到顯著相關 (McNemar檢定, 檢定統計量=19.2)。良好的管理環境及人員衛生，有助於管控食品品質，因此稽核項目著重「人員衛生管理之手部衛生、健康檢查及衛生講習」，若見人員無落實手部衛生，可進一步採檢手部檢體，予新建並填寫紀錄表，並建議加強宣導人員衛生教育、設置管理衛生人員，以管控現場調製飲、冰品之過程。 而整體食品檢驗不合格率為1～2成，其中冰品不合格率最高，其不合格原因可能與製冰機、冰桶或冰勺的清潔度有關，建議查核製程中設備及器具之外觀、清洗頻率及清洗方式，予新建並填寫紀錄表，飲料業者亦比照辦理，查檢飲料機與封口機等，若有不潔，則採檢該檢體，藉此紀錄表及人員、設備或器具檢體，日後可進一步分析設備、器具與檢驗結果(製程品質管理)之相關性，期盼能有新發現。

Beverages and ice are summertime delights for cooling down, yet on-site preparation of these items without heat treatment poses a high-risk for consumption. Neglecting personnel hygiene management and operating in unclean environments during production can easily contaminate these products, fostering microbial growth. Therefore, operators engaged in on-site preparation of beverages and ice treats must adhere to good food hygiene practices, ensuring proper management of environment, personnel hygiene, production process quality, and compliance with microbiological testing standards to prevent foodborne illnesses. To ensure public health and safety, the New Taipei City Health Bureau's Inspection Division conducts annual inspections of on-site beverage and ice treat vendors to verify compliance with the Regulations on Good Hygiene Practice for Food and conducts microbiological sampling of these products. Hygiene standard inspection items for beverages and ice products include total plate count, E. coli and coliform, etc. However, these indicators are relatively crude, and they differ from the testing criteria used in the EU. To align with international trends and standards, the Taiwan Food and Drug Administration has updated the standards with indicator organisms, implementing new hygiene standards starting from July 2021. To compare the inspection results under the new and old hygiene standards and to examine the relationship between the Good Hygiene Practices (GHP) and inspection results, this study collected data from 93 vendors and 465 samples from 2018 to 2023. A mixed linear model analysis revealed that the new and old sanitary standards did not significantly affect the non-compliance rate of inspections. However, the results of the Good Hygiene Practices (GHP) audits showed a non-compliance rate of nearly 20%, with personnel hygiene management being the most common deficiency. Indeed, there is a significant correlation between personnel hygiene items and the overall GHP audit results (Fisher's exact test, p-value=0.029), but no correlation with the inspection results (McNemar's test, test statistic=1.71). To enhance the effectiveness of GHP audits, this study redesigned the quantitative GHP audit scoring form. The results showed that using the quantitative audit scoring form for GHP audits was significantly correlated with the inspection results (McNemar's test, test statistic=19.2). A well-managed environment and proper personnel hygiene contribute to controlling food quality. Therefore, audit items should focus on "hand hygiene, health checks, and hygiene training of personnel." If personnel are found not practicing proper hand hygiene, hand samples can be collected for further inspection, and new record forms should be established and filled out. It is recommended to enhance hygiene education for personnel and to appoint hygiene managers to control the process of on-site preparation of beverages and ice products. The overall non-compliance rate of food inspections was 10-20%, with ice products having the highest number. The reasons for non-compliance are related to the cleanliness of ice-making machines, ice buckets, or ice scoops. It is recommended to inspect the appearance, cleaning frequency, and cleaning methods of equipment and utensils during the production process, establish and maintain records, and the beverage industry will also follow the instructions, conduct inspections of beverage machines and sealing machine. If any uncleanness is found, samples should be taken for further analysis. By recording data and equipment, personnel, and utensil samples, correlations between equipment, utensils, and inspection results can be analyzed in the future, hopefully leading to new discoveries.