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目的:了解河南省餐饮业熟肉制品主要危害因素及污染程度。方法:采集全省18个地级市及部分县餐饮业熟肉制品,采用国标规定的方法对熟肉制品中亚硝酸盐、合成色素、兽药残留致病菌进行检测。结果:共检测样品288份,总合格率92.01%;其中,亚硝酸盐合格率93.40%,检出率90.63%,大中小型饭店之间、市区与县区饭店之间、不同熟肉制品之间亚硝酸盐合格率差异均无统计学意义;日落黄、柠檬黄、胭脂红、诱惑红、氯霉素未检出;磺胺二甲嘧啶检出率17.71%,全部合格;金黄色葡萄球菌检出率1.39%,沙门氏菌及志贺氏菌未检出。结论:本省餐饮业熟肉制品合格率较高,其主要危害因素为亚硝酸盐过量添加及致病菌污染。
Objective: To understand the main hazards of cooked meat products in catering industry in Henan Province and the degree of pollution. Methods: Cooked meat products from 18 prefecture-level cities and some counties in the province were collected and the pathogenic bacteria of nitrite, synthetic pigment and veterinary drugs in cooked meat products were tested by the method of national standard. Results: A total of 288 samples were tested with a total pass rate of 92.01%. Among them, the pass rate of nitrite was 93.40% and the detection rate was 90.63%. Among large and small hotels, between urban and county hotels, different cooked meat products There was no significant difference in the passing rate of nitrite between the two groups. There was no significant difference in the passing rate of nitrite between the two groups. Sunset yellow, lemon yellow, carmine, seductive red and chloramphenicol were not detected. The detection rate of sulfamethazine was 17.71% The detection rate was 1.39%, Salmonella and Shigella were not detected. Conclusion: The qualified rate of cooked meat products in the catering industry in our province is relatively high. The main harmful factors are the excessive addition of nitrite and the contamination of pathogens.