广州市河粉生产卫生状况调查和相关因素分析  

作　　者：刘兆敏[1] 马林[1] 何洁仪[1] 黎庆强[1] 刘东海[1] 贾煦[1] 李银宽[1] 李迎月[1] 

机构地区：[1]广州市疾病预防控制中心,510080

出　　处：《中国公共卫生管理》2005年第2期161-163,共3页Chinese Journal of Public Health Management

摘　　要：目的:为调查和整顿广州市河粉生产市场,并为制定河粉(或湿米粉)卫生标准及生产卫生规范提供基础依据。方法:对30家持有卫生许可证的河粉生产企业进行生产和卫生状况调查。结果:相当一部分企业存在生产布局欠合理、卫生设施不足等问题;90 %的厂家使用感官性状陈旧的大米作为河粉生产原料;二氧化硫残留和微生物计数较高是影响河粉卫生质量的主要问题;卫生状况较好的生产企业河粉微生物指标合格率高(P <0 .0 5) ,人员劳动负荷与河粉大肠菌群计数有正相关关系。结论:改善生产企业卫生状况,配备完善卫生设施,严格生产原料和添加剂的管理是改善河粉卫生质量的关键措施。Objecive:To survey the manufacturing market of wet rice noodle in Guangzhou and provide the basic data for making wet rice noodle hygienic standards.Methods:30 factories with hygienic licenses on producing and sanitary conditions were investigated,the raw material (including rice and vegetable oil )and prepared wet rice noodle also were sampled and detected. Results:The main results showed that some factories had the problem in unreasonable producing arrangement and shorting of sanitary instruments. 90% of factories used stale rice as raw material. The high residues of SO 2 and microorganism counts were the main influencing factors on the hygienic quality of wet rice noodle. The microorganism qualification rate of prepared wet noodle in factories with good producing condition was higher than that in bad ones. The labor burden had significantly positive relationship with the counts of coliform group.Conclusions:Improving the producing condition, equipped well with hygienic instruments, and intensifying the management of raw material and additives were the critical points of controlling the food quality.

关 键 词：卫生状况调查 相关因素分析 广州市 河粉 卫生设施不足 企业卫生状况 生产企业 生产原料 卫生质量 卫生许可证 微生物计数 微生物指标 卫生规范 卫生标准 生产布局 感官性状 主要问题 二氧化硫 相关关系 大肠菌群 劳动负荷 

分 类 号：R126.4[医药卫生—环境卫生学] R395.6[医药卫生—公共卫生与预防医学]