上海市售散装熟肉制品微生物污染状况调查分析  

Survey and analysis on microbial contamination of cooked meat products sold in bulk in Shanghai

作　　者：盛满钰[1] 宋昌彦[1] 陈欣钦[2] 

机构地区：[1]上海市食品研究所,上海200235 [2]上海市质量监督检验技术研究院,上海200233

出　　处：《中国卫生检验杂志》2009年第8期1888-1890,共3页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解市售散装熟肉制品被微生物污染的状况,为食源性疾病的预防和控制提供科学依据。方法:于2006年1月和2006年4月分两次在上海市34家(次)超市和67家(次)熟食店以购买形式购买具有代表性的散装熟肉制品共计480件,依照国家标准进行检验和结果评价。结果:共检散装熟肉制品480件(超市240件,熟食店240件),合格137件,总合格率为28.54%。结论:上海市市售散装熟肉制品被微生物污染的程度较为严重,总合格率偏低;超市和熟食店、中式和西式的样品合格率均存在显著差异。影响其合格率的因素是多方面的,包括产品的加工方法、销售过程的操作方法以及温度变化和运输、储存、环境设施条件等。Objective： To investigate the microbial contamination of cooked meat products sold in bulk to provide the scientific basis for food-borne disease prevention and control.Methods：A total of 480 samples of cooked meat products sold in bulk were randomly collected twice at 34 supermarkets and 67 deli in Shanghai from Jan.2006 and Apr.2006,in accordance with the national standards for testing and evaluation.Results：137 passed in a total of 480 cooked meat products sold in bulk（240 from supermarkets and 240 from deli） with overall pass rate of 28.54%.Conclusion：The degree of microbial contamination of cooked meat products sold in bulk is particularly serious with the low overall pass rate.There are several factors which influence overall pass rate including the processing methods in production,operation and changes of temperature in selling process,transportation,storing,environment,facilities and so on.

关 键 词：散装熟肉制品:食品污染 食品安全 

分 类 号：R155.5[医药卫生—营养与食品卫生学]