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为预防食物中毒和食源性疾病的发生,加强市售熟肉及其制品的卫生监督管理工作,我们于1986年8月份,抽查了郑州市向阳、金水两区的国营熟肉店、营业食堂、个体商贩的卤猪肉、卤牛肉、卤肠肚、烧鸡、炸鱼等7个品种,共采样品68份。现将结果报告如下:一、调查方法1、样品的采集,随机抽样,每份样品以无菌取150～250克(熟禽一只为一份样品)。置无菌容器内,进行微生物学检验。
In order to prevent the occurrence of food poisoning and food-borne diseases and to strengthen the hygiene supervision and management of cooked meats and their products on the market, we conducted a sample test of state-run cooked meat shops, business canteens, restaurants in Xiangyang and Jinshui districts in August 1986, Individual traders of stewed pork, stewed beef, stewed intestine, chicken, fried fish and other seven varieties, a total of 68 samples collected. The results are reported as follows: First, the survey method 1, the sample collection, random sampling, each sample to take sterile 150 ~ 250 grams (cooked birds one as a sample). Set sterile containers for microbiological tests.