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  1. NTU Theses and Dissertations Repository
  2. 公共衛生學院
  3. 公共衛生碩士學位學程
請用此 Handle URI 來引用此文件: http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/94818
完整後設資料紀錄
DC 欄位值語言
dc.contributor.advisor羅宇軒zh_TW
dc.contributor.advisorYu-Syuan Luoen
dc.contributor.author王妤方zh_TW
dc.contributor.authorYu-Fang Wangen
dc.date.accessioned2024-08-19T16:57:02Z-
dc.date.available2024-08-20-
dc.date.copyright2024-08-19-
dc.date.issued2024-
dc.date.submitted2024-06-18-
dc.identifier.citation1. India, F. S. a. S. A. o. (2015). MANUAL ON GENERAL GUIDELINES ON SAMPLING. https://fssai.gov.in/upload/uploadfiles/files/GENERAL_GUIDELINES_ON_SAMPLING.pdf
2. Nichols, G., Gillespie, I., & De Louvois, J. (2000). The microbiological quality of ice used to cool drinks and ready-to-eat food from retail and catering premises in the United Kingdom. Journal of Food Protection, 63(1), 78-82.
3. Rodrigues, A. d. O., Gandra, E. A., Conceição, R. d. C. d. S. d., Silveira, D. R., & Timm, C. D. (2018). Good hygienic practices and identification of contamination sources in hotel food and beverage sector. Food Science and Technology, 38, 154-159.
4. Triggiano, F., Apollonio, F., Diella, G., Marcotrigiano, V., & Caggiano, G. (2024). State of the Art in Hygienic Quality of Food Ice Worldwide: A Ten-Year Review. Microorganisms, 12(4), 690. https://www.mdpi.com/2076-2607/12/4/690
5. SGS食品服務部. (2021). 衛生指標菌「腸桿菌科」如何檢測?. https://msn.sgs.com/Knowledge/FOOD/6010
6. 王鈺婷, 黃惠芝, 曾思堯, 林旭陽, 闕麗卿, & 施養志. (2014). 102年度市售即食食品之衛生品質調查 [Monitoring of Hygienic Quality in Ready-to-Eat Food Products in Taiwan in 2013]. 食品藥物研究年報(5), 60-69.
7. 王鈺婷, 黃翠萍, 何旻臻, 塗子毅, 曾思堯, 劉宗彥, 蔡行恩, 蘇美安, 許仲霆, 林澤揚, 林旭陽, 鍾月容, 周秀冠, & 陳惠芳. (2015). 103年市售食品之微生物調查 [Monitoring of Hygienic Quality of Food Products in Taiwan, 2014]. 食品藥物研究年報(6), 118-125.
8. 全國法規資料庫. (1976). 冰類微生物衛生標準. https://law.moj.gov.tw/LawClass/LawHistory.aspx?pcode=L0040100
9. 全國法規資料庫. (2007). 飲料類衛生標準. https://law.moj.gov.tw/LawClass/LawOldVer.aspx?pcode=L0040068&lnndate=20070705&lser=001
10. 全國法規資料庫. (2019). 食品安全衛生管理法. https://law.moj.gov.tw/LawClass/LawHistory.aspx?pcode=L0040001
11. 沈嘉恬, 何旻臻, 王鈺婷, 林旭陽, 蔡岳廷, 陳惠芳, & 蔡文城. (2016). 市售禽、畜及奶蛋類食品之衛生品質檢查 [Investigation of the Sanitary Conditions of Poultry, Meat, Milk and Eggs Sold in Various Markets]. 檢驗及品保雜誌, 5(2), 50-57. https://doi.org/10.6573/jtqa.201605_5(2).02
12. 呂姿儀. (2013). 烹調從業人員之食品衛生知識、食品衛生態度、食品衛生行為之關聯研究 (Publication Number 2013年) 國立臺灣大學]. AiritiLibrary.
13. 呂靜怡, 何秋燕, & 彭瑞森. (2014). 台灣市售剉冰之微生物品質與衛生作業改善 [Microbial Quality of Non-factory Shaved-ice Desserts and the Hygiene Practice Improvement in Taiwan]. 台灣農學會報, 15(1), 94-109. https://doi.org/10.6730/jaat.201403_15(1).0006
14. 林阿洋, 王美英, 陳麗眞, 蔡玉雲, 王森永, 曾盡琴, 洪達朗, 胡仲勳, & 徐錦豐. (1989). 市售涼拌即食食品微生物汙染之調查 [Bacterial Contamination of Cold Dish and the Like Food]. 藥物食品檢驗局調查研究年報(7號), 286-288. https://doi.org/10.6946/asrnl.198909.0286
15. 倪維亞. (2013). 餐飲從業人員衛生知識之研究 [Health Knowledge of Restaurant Workers in New Taipei City]. 輔仁民生學誌, 19(2), 19-37.
16. 陳沛汝, 龔莉婷, 劉康韋, 蔡永祥, 林錫斌, 林志城, 張芳瑜, 鄭維智, & 林仲聖. (2015). 103年度市售即食食品之衛生安全調查 [Investigation of Hygienic Safety for Ready-to-Eat Food in Taiwan, 2014]. 食品藥物研究年報(6), 46-52.
17. 高雄市政府衛生局. (2023). 高雄市六合路冰店沙門氏桿菌食品中毒案後續說明. https://khd.kcg.gov.tw/tw/news/show.php?num=9354
18. 產品登錄管理資訊系統. (2023). 食品中毒. https://pmds.fda.gov.tw/Search/Poisoned_Search.aspx?nodeID=11
19. 張瑋秦, 沈嘉恬, 李秀霞, 黃寶玉, & 蔡文城. (2013). 大台北地區市售飲料之衛生檢測 [A Hygiene Survey of Drinks Sold in Taipei Area Markets]. 檢驗及品保雜誌, 2(4), 186-192. https://doi.org/10.6573/jtqa.201311_2(4).03
20. 衛生福利部. (2020). 發布訂定「食品中微生物衛生標準」. https://www.mohw.gov.tw/cp-16-55918-1.html
21. 衛生福利部食品藥物管理署. (2023). 沙門氏菌. https://www.fda.gov.tw/tc/sitecontent.aspx?sid=1942
22. 衛生福利部食品藥物管理署. (2012). 即食、熟食、飲料及冰品自主衛生管理之管控手冊. https://www.fda.gov.tw/tc/includes/GetFile.ashx?id=f636694204690769532
23. 衛生福利部食品藥物管理署. (2023). 金黃色葡萄球菌. https://www.fda.gov.tw/tc/sitecontent.aspx?sid=1937
24. 衛生福利部食品藥物管理署. 食品中毒採樣操作手冊. https://www.fda.gov.tw/tc/includes/GetFile.ashx?id=f636694204690769532
25. 衛生福利部食品藥物管理署. (2023). 「食品良好衛生規範準則」Q&A問答集. https://www.fda.gov.tw/tc/siteListContent.aspx?sid=214&id=10040
26. 衛生福利部食品藥物管理署. (2023). 病原性大腸桿菌. https://www.fda.gov.tw/tc/sitecontent.aspx?sid=1944
27 衛生福利部食品藥物管理署. (2018). 腸道出血性大腸桿菌感染症. https://www.cdc.gov.tw/Category/Page/iuJcZBuzzMCl7Et5qq0Mtw
28. 衛生福利部食品藥物管理署. (2023). 仙人掌桿菌. https://www.fda.gov.tw/TC/siteContent.aspx?sid=1938
29. 衛生福利部食品藥物管理署. (2023). 食品中毒常見問與答. https://www.fda.gov.tw/TC/sitecontent.aspx?sid=2572
30. 衛生福利部食品藥物管理署. (2024). 歷年食品中毒資料. https://www.fda.gov.tw/TC/sitecontent.aspx?sid=323
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dc.identifier.urihttp://tdr.lib.ntu.edu.tw/jspui/handle/123456789/94818-
dc.description.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。
zh_TW
dc.description.abstractBeverages 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.
en
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dc.description.provenanceMade available in DSpace on 2024-08-19T16:57:02Z (GMT). No. of bitstreams: 0en
dc.description.tableofcontents口試委員會審定書 I
中文摘要 II
英文摘要 IV
目 次 VI
圖 次 VIII
表 次 IX
第一章 導論 (CHAPTER 1. INTRODUCTION) 1
第二章 文獻回顧 (CHAPTER 2. LITERATURE REVIEW) 4
一、我國近年食品中毒事件回顧 4
二、食品中微生物標準 6
三、食品良好衛生規範準則 8
四、食品良好衛生規範符合樣態與食品中微生物汙染關聯性 8
五、新北市政府衛生局GHP紀錄表與稽查資訊系統 9
第三章 方法 (CHAPTER 3. METHODS) 14
一、研究對象 14
二、資料收集區間 14
三、資料來源 14
四、資料收集內容 14
五、研究假說 14
六、資料分析 15
七、資料收集與分析工具 15
第四章 結果 (CHAPTER 4. RESULTS) 15
一、描述性統計 15
二、新、舊制衛生標準與檢驗結果比較 20
三、GHP稽核結果與檢驗結果比較 20
四、各項GHP稽核結果與GHP結果比較 21
第五章 討論 (CHAPTER 5. DISCUSSION) 22
一、研究限制 22
二、實務建議 23
參考文獻 (REFERENCES) 26
附錄 (APPENDIX) 29
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dc.language.isozh_TW-
dc.title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zh_TW
dc.titleComparative Analysis of Non-Compliant Cases in Microbial Testing for On-Site Prepared Iced Beverages: A Case Study in New Taipei Cityen
dc.typeThesis-
dc.date.schoolyear112-2-
dc.description.degree碩士-
dc.contributor.oralexamcommittee吳焜裕;盧冠宏;王彥雯zh_TW
dc.contributor.oralexamcommitteeKuen-Yuh Wu;Kuan-Hung Lu;Yan-Wen Wangen
dc.subject.keyword飲料,冰,微生物,檢驗,食品良好衛生規範,zh_TW
dc.subject.keywordbeverages,ice,microbiological,testing,good food hygiene practices,en
dc.relation.page30-
dc.identifier.doi10.6342/NTU202401203-
dc.rights.note未授權-
dc.date.accepted2024-06-18-
dc.contributor.author-college公共衛生學院-
dc.contributor.author-dept公共衛生碩士學位學程-
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