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我市的熟肉制品品种繁多,营养成分高,细菌容易生长繁殖,与广大的消费者关系密切。为了解熟肉制品细菌污染状况,我们于1995年3月至1996年6月对我市国营大酒店、餐厅及各个体销售摊、店进行了152份熟肉制品的细菌染菌状况的调查。 1.样品来源:由市食监所对各国营大酒店、餐厅及各个摊位、店采得样品及时送往实验室检测。 2.检测项目:菌落总数、大肠菌群、沙门氏菌。三项指标中以一项以上不合格者为不合格样品。 3.检测方法:按GB4789微生物学部分操作规程进行。
The city’s cooked meat products a wide variety of high nutritional content, easy growth and reproduction of bacteria, and the majority of consumers are closely related. In order to understand the bacterial contamination of cooked meat products, we investigated the bacterial contamination of 152 cooked meat products from March 1995 to June 1996 at our state-owned hotels, restaurants and individual sales booths. 1. Sample Source: The Municipal Food and Drug Administration on the state-run hotels, restaurants and various stalls, shops take samples sent to the laboratory testing in a timely manner. 2. Test items: the total number of colonies, coliform bacteria, Salmonella. One or more of the three indicators are unqualified samples. 3. Detection: According to GB4789 microbiology part of the operating procedures.