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目的为了解掌握汉中市汉台区熟肉制品卫生质量,及时发现食品安全隐患,降低食源性疾病发病率。方法采集汉中市汉台区酒店、大型超市、卤味店共计27家的熟肉制品样品100份,进行菌落总数、大肠菌群、致病菌检测。菌落总数、大肠菌群、致病菌按《熟肉制品卫生标准》GB2726-2005进行评价。结果在检测的100份熟肉制品中酱卤类合格率为54.00%,烧烤类合格率79.16%,其它肉制品合格率33.18%,总合格率为54.00%。经χ~2检验,χ~2=11.9,P<0.05,3类熟肉制品合格率有统计学意义。结论汉台区熟肉制品总体合格率较低,应加强对熟肉制品的卫生管理。
Objective To understand the health quality of cooked meats in Hantai District of Hanzhong City, discover hidden dangers of food safety in time and reduce the incidence of foodborne diseases. Methods A total of 100 samples of cooked meat products of 27 hotels, large supermarkets and lo mei shops in Han Tai District of Hanzhong City were collected for the detection of colony, coliforms and pathogenic bacteria. The total number of colonies, coliform bacteria, pathogens by “cooked meat hygiene standards” GB2726-2005 evaluation. Results The qualified rate of sauce and halon in 100 cooked meat products was 54.00%. The passing rate of roasting was 79.16%. The passing rate of other meat products was 33.18%. The total qualified rate was 54.00%. By χ ~ 2 test, χ ~ 2 = 11.9, P <0.05, 3 cooked meat products passing rate was statistically significant. Conclusion The overall qualified rate of cooked meat products in Hantai District is relatively low, and the hygiene management of cooked meat products should be strengthened.