摘要
目的 :了解某区近五年熟肉制品的卫生监测结果。方法 :对 1995～ 1999年销售的熟肉制品随机抽取 30 0～ 5 0 0 g进行食品卫生检验及分析。结果 :发现其感官指标合格率为 72 .6 4%,细菌总数合格率 5 2 .2 4%,大肠菌群合格率 47.2 6 %,且每年的感官指标、细菌总数和大肠菌群的合格率之间差别有显著性 (χ2 =16 .36 ,P<0 .0 1;χ2 =2 3.0 1,P<0 .0 1;χ2 =11.0 9,P<0 .0 5 ) ,并且出现细菌总数污染超过国家标准 2 5倍 ,大肠菌群污染超过国家标准 5 0倍。结论 :今后仍需大力开展食品监督管理工作。
Objective:To study hygienic status of cooked meat in a district in recent five years.Method:Check out and analyze random sampled 300~500g cooked meat that was saled between 1995 and 1999.Results:The qualified rate of sense target is 72.64%,the qualified rate of the total bacteria count is 52.24%,the qualified rate of coliform group is 47.26%.The differences among sense target,the total bacteria count and coliform group were highly significance ever year(χ 2=16.36,P<0.01,χ 2=23.01,P<0.01,χ 2=11.09,P<0.05) and the pollution of the total bactaric couat is 25 times of the countrys standard,the pollution of the coliform group is 50 times of the countrys standard.Conclusion:Developing the supercisory work of food in the future is still recessary.
出处
《现代预防医学》
CAS
2001年第4期459-460,共2页
Modern Preventive Medicine
关键词
熟肉制品
卫生质量
监督监测
Cooked meat
Hygienic quality
Supenision monitor
