摘要
目的：了解餐饮单位自制散装熟肉制品卫生状况,为进一步改善熟肉制品卫生质量提供科学依据。方法：按国家规定每季采集餐饮单位熟肉制品,检测其细菌总数、大肠菌群和致病菌,并对检测结果进行统计分析。结果：2005-2008年共检测样本1168份,总合格率为82.62%,其中细菌总数合格率为91.87%,大肠菌群合格率为88.53%,未检出致病菌。各年度总合格率无明显差异,夏秋季合格率明显低于冬春季。结论：江山市餐饮单位自制散装熟肉制品合格率较高,卫生质量较稳定。为防止食源性疾病的发生,仍要加强监督监测工作。
Objective：To know the hygienic condition of self-made cooked meat products in bulk of restaurants to provide scientific basis for the improvement of done meat products＇ hygienic condition.Methods：Collect done-meat products form restaurants every quarter according to state regulations,then the indicators of total bacteria,coli group and pathogen were detected upon the samples and the detection results were analyzed.Results：Totally 1168 samples form 2005 to 2008 were detected,the general qualified rate was 82.62% and the qualified rates of total bacteria and coli group were 91.87% and 88.53%,respectively,no pathogenic bacteria was isolated.There were no significant differences of the general qualified rates during each year form 2005 to 2008,but the qualified rate of summer and autumn was significantly lower than that of winter and spring.Conclusion：Generally the qualified rate of self-made cooked meat products of restaurants in JIangshan City is high and the hygienic quality is stable.Yet the supervision and monitoring work still need to be enhanced to prevent the emergence of food-borne diseases.
出处
《中国卫生检验杂志》
CAS
2010年第2期375-375,436,共2页
Chinese Journal of Health Laboratory Technology
关键词
肉制品
微生物
合格率
分析
Meat products
Microorganisms
Qualified rate
Analysis
