增城市2004年市售熟肉卫生质量分析  

Analysis of hygienic quality of cooked meats sold in Zengcheng in 2004

作　　者：张伟坚[1] 黄奕涛[1] 邓燕红 陈凤灵[3] 

机构地区：[1]增城市疾病预防控制中心,广东增城511300 [2]广州市海珠区第二人民医院,广东广州510250 [3]广东药学院,广东广州510240

出　　处：《中国食品卫生杂志》2005年第4期335-337,共3页Chinese Journal of Food Hygiene

摘　　要：为了解增城市市售烧、卤肉制品的卫生状况并作卫生学评价,以便为进一步加强烧、卤肉市场的卫生监督管理提供参考,卫生监督人员,每月不定期对本市辖区内市场、超市烧、卤肉摊档及酒家销售的烧、卤肉制品进行随机抽样468份,样品按照国家标准规定的方法检测菌落总数、大肠菌群、致病菌及亚硝酸盐含量。468份烧、卤肉制品总体合格率为70.7%,其中菌落总数、大肠菌群及亚硝酸盐含量合格率分别为84.8%、75.4%及98.5%,未检出致病菌。监测结果表明增城市市售烧、卤肉制品的卫生质量不容乐观,细菌尤其是大肠菌群污染严重,市场与超市销售的熟肉制品合格率较低,应进一步加强对烧、卤肉制品生产、运输和销售环节的卫生监督管理。In order to know and evaluate the hygienic situation of cooked meats sold in Zengcheng, 468 samples of cooked meats were randomly collected monthly from different farm markets, supermarkets and restaurants in 2004. The samples were assayed for contents of bacteria and nitrites by the National Standard examination methods. The overall qualification rate of the 468 cooked meat samples was 70.7%. The qualification rate of aerobic bacterial count was 84.8%, that of coliform bacteria was 75.4% and that of nitrite was 98.5%. Pathogenic bacteria were not detected. The results showed that the overall sanitary level of the cooked meats sold in Zengcheng was undesirable. The result showed that the hygienic inspection and surveillance of cooked meats should be strengthened in the full course from production to sale.

关 键 词：卫生质量分析 增城市 2004年 市售 卫生监督管理 亚硝酸盐含量 卤肉制品 大肠菌群 菌落总数 卫生学评价 肉制品生产 合格率 卫生状况 随机抽样 标准规定 监测结果 熟肉制品 销售环节 致病菌 市场 超市 

分 类 号：R155.5[医药卫生—营养与食品卫生学]