苏州市酱卤肉制品卫生细菌学调查  

Hygienic Bacteriological Investigation of Pot Stewed Meat in Suzhou City

作　　者：张梦寒[1] 朱莉勤 姜韬[1] 邹文燕[1] 

机构地区：[1]江苏省苏州市疾病预防控制中心,215004

出　　处：《职业与健康》2008年第16期1656-1657,共2页Occupation and Health

摘　　要：目的了解市售酱卤肉制品的卫生质量现状,更好地进行食品卫生工作的监督管理。方法对苏州市饭店、超市、卤菜店制售的酱卤肉制品进行菌落总数、大肠菌群的检验。结果共采集样品69份,合格样品41份,总合格率为59.42%。其中菌落总数合格51份,合格率为73.91%;大肠菌群合格46份,合格率为66.67%。结论该市卫生监督部门应加大酱卤肉卫生质量的监督执法力度,并加强对食品从业人员的培训。[ Objective ] To understand the Hygienic status of pot stewed meat, and improve the supervision management of food hygiene. [ Methods ] Pot stewed meat samples collected from hotels, supermarkets and delicatessen shops were conducted tests of colo- ny count and coliform group. [ Results] Of 69 samples, 41 （59.42%） were qualified. For colony count test, 51 （73.91%） were qualified ; for coliform group test, 46 （ 66.67% ） were qualified. [ Conclusion] Health supervision department should enforce super- vision of health quality of pot stewed meat and strengthen the training to employees in food enterorises.

关 键 词：酱卤肉制品 卫生细菌学 

分 类 号：R117[医药卫生—公共卫生与预防医学]