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目的为了解江阴市市售熟食卤菜的卫生质量,加强食品卫生监管,预防食物中毒的发生。方法对全市404家熟食卤菜销售单位随机采集样品836件,按GB2726-2005《熟肉制品卫生标准》检测微生物指标,对106件样品按GB2760《食品添加剂使用卫生标准》检测亚硝酸盐含量。结果江阴市熟食卤菜的卫生质量极不理想,合格率仅为47.97%,微生物污染物仍是造成不合格的主要原因(x2=61.83P<0.005)。酱卤肉类好于凉拌类(x2=34.63P<0.005);城市好于农村乡镇(x2=19.93P<0.005);宾馆(饭店)好于熟食卤菜店(x2==19.92P<0.005);一年四季中三季度合格率最低,四季中存在显著差异(x2=36.68P<0.005)。结论加强对熟食卤菜加工场所卫生、运输工具的管理,特别是要加强对农村熟食卤菜的卫生监管,同时要加强对从业人员的卫生操作意识和全民的预防食物中毒知识进行宣传培训。
Objective To understand the health quality of cooked food Lucai on the market in Jiangyin, strengthen food hygiene supervision and prevent the occurrence of food poisoning. Methods A total of 836 samples were collected from 404 delicatessen sales units in the city. According to GB2726-2005, “Hygienic Standard of Cooked Meat Products”, the nitrite content of 106 samples was tested according to GB2760 “Sanitation Standard for Food Additives”. Results The hygienic quality of cooked stewed dish in Jiangyin City was extremely unsatisfactory, with a passing rate of only 47.97%. Microbial pollutants were still the main cause of unqualified (x2 = 61.83P <0.005). (X2 = 34.63P <0.005); city is better than rural township (x2 = 19.93P <0.005); hotel (restaurant) is better than delicatessen restaurant (x2 == 19.92P <0.005); The three quarters of the year pass the lowest pass rate, there are significant differences in the four seasons (x2 = 36.68P <0.005). Conclusion It is necessary to strengthen the management of the hygiene and transportation means of cooked loai processing places, especially to strengthen the hygiene supervision of cooked cooked loofah in rural areas. At the same time, it is necessary to strengthen the publicity and training of practitioners awareness of hygiene operation and prevention of food poisoning by the whole people.