泰州市食品卫生监测状况分析  

作　　者：陈东周[1] 张晓灵[1] 孙正太[1] 徐中[1] 吴斌[1] 浦政轶[1] 

机构地区：[1]江苏省泰州市卫生监督所,225300

出　　处：《中国公共卫生管理》2006年第6期496-498,共3页Chinese Journal of Public Health Management

摘　　要：为弄清1998～2005年泰州市食品卫生监测合格率的变化趋势及不合格原因，为食品放心工程建设提供科学依据，对8年的食品监测数据资料进行了统计分析。结果表明：肉类的抽样件数呈逐年上升趋势，年平均增加17．8％（P〈0．01），饮料和糕点的抽样件数呈逐年下降趋势，年平均下降23．0％和6．3％（P〈0．01）。粮食、调味品、肉及肉制品、植物油、消毒鲜乳、糕点、蒸馏酒及配制酒等7类食品合格率呈逐年上升趋势，平均增长百分数依次为5．1％、4．7％、3．9％、3．4％、1．5％、1．3％和0．7％；而豆制品和酱腌菜抽检合格率呈逐年下降趋势．年平均下降2．7％和2．3％（P〈0．05）。豆制品不合格的主要原因是水分、酸价和细菌总数超标；酱腌菜不合格的主要原因是食品添加剂、铅和大肠菌群超标。食品卫生主管部门应针对这一变化趋势，调整监管策略，将豆制品和酱腌菜作为下一步整治的重点。To explore the dynamic change and trends of qualification rate and its leading unqualified causes, and to provide scientific information for food assurance project, data from food hygiene surveillance collected by certificated supervisors was analyzed. The results showed that the number of food stuffs under surveillance increased rapidly during 1998- 2005,of which the constitute of meat presented upward trend, 17.8 % annually（ P 〈 0.01）, beverage and cake showed decreasing trend, 23.0 % and 6.3 % annually（ P 〈 0.01）. As to qualification rate, seven kinds of food in order were grain, condiments, meat ＆ fat products, plant oil, milk, cake, and wine, showed increase trend, 5.1%, 4.7 %, 3.9 %, 3.4 %, 1.5 %, 1.3 % and 0.7 % annually, while bean products and pickles, presented decrease trend ,2.7 % and 2.3 % annually（ P 〈 0.05 ）. The leading unqualified causes for bean products are over-standarded of water, acid value and aerobic bacterial count, for pickles are over-standarded of food additives, lead and coliform bacteria. So in order to better this situation, health executive department should try to adapt countermeasures to this changing trend,taking bean products and pickles as key-points for following inspection.

关 键 词：食品卫生 监测 合格率 趋势分析 

分 类 号：R155[医药卫生—营养与食品卫生学]