重庆市万州区市售熟肉制品卫生质量状况调查  

Investigation on the Quality of Cooked Meat in the Market of Wanzhou District of Chongqing

作　　者：魏金玉[1] 石嘉[1] 范建香[1] 

机构地区：[1]重庆市万州区疾病预防控制中心,重庆万州404000

出　　处：《预防医学论坛》2007年第4期325-327,共3页Preventive Medicine Tribune

摘　　要：[目的]了解重庆市万州区市售熟肉制品的卫生质量状况。[方法]采用随机抽样监测方法,对万州区的大型食品超市和集贸市场销售的熟肉制品进行检测。[结果]共检测熟肉制品378份,合格188份,合格率49.74%。亚硝酸盐合格率84.29%,细菌总数合格率64.62%,大肠菌群合格率55.99%。超市熟肉制品合格率高于集贸市场,分别为75.00%和43.79%,二者间差异有统计学意义。[结论]万州区市售熟肉制品卫生质量堪忧,应加强其加工至销售各环节的卫生监督监测。[Objective]To understand the state of food hygiene in cooked meat in Wanzhou. [Methods] Cooked meat samples were randomly collected from some supermarkets and free markets then were tested. [Results]378 cooked meat samples were tested ,of them 188 samples were up to the standard. The qualified rate was 49.74 %. The qualified rate for nitrite was 84.29%,for the total amount of bacteria was 64. 62% , for coli group was 55.99%. The qualified rate of cooked meat from the supermarket was higher than that from the free market. It was 75% and 43.79% respectively. There was difference between them. [Conclusion]The quality of cooked meat in Wanzhou was terrible, supervision and surveillance must be strengthened at the links in the production and market chain.

关 键 词：熟肉制品 微生物 亚硝酸盐 

分 类 号：R155.55[医药卫生—营养与食品卫生学]