江西省餐饮业腌腊肉制品的卫生质量监测  

Monitoring on the Health Quality of Curing Meat Products in the Catering Business of Jiangxi Province

作　　者：黄伟华[1] 朱晨光[1] 李明[1] 

机构地区：[1]南昌市疾病预防控制中心,江西南昌330006

出　　处：《中国食品卫生杂志》2009年第5期437-438,共2页Chinese Journal of Food Hygiene

摘　　要：目的掌握江西省餐饮业腌腊肉制品的卫生质量状况,为餐饮业腌腊肉制品的卫生监督管理提供科学依据。方法采用GB/T5009.44—2003《肉及肉制品卫生标准的分析方法》、GB/T5009.37—2003《食用植物油卫生标准分析方法》、GB/T5009.33—2003《食品中亚硝酸盐与硝酸盐的测定》分析方法对腌腊肉制品进行检测分析。结果150份样品散装合格率为32.8%,定型包装合格率为62.5%。结论餐饮业腌腊肉制品合格率偏低,应加大餐饮业腌腊肉制品卫生监督管理力度。Objective To control the health quality of curing meat products in the catering business of Jiangxi province and provide a scientific basis for the hygienic supervision of these products.Method Applying the national methods GB/T 5009.44-2003 for ＂the health standards of meat and meat products,GB/T 5009.37-2003 for ＂the health standards of edible vegetable oils＂,and GB/T 5009.33-2003 for ＂the Determination of nitrate and nitrite in foods＂ to analyze and determine the health quality of curing meat products. Results The qualified rate of 32.8 % for 150 bulk samples and 62.5 % for prepaeked samples. Conclusion The qualified rate of curing meat products in catering business was low and the health supervision and management should be enhanced.

关 键 词：肉制品 餐饮业 卫生质量 

分 类 号：R155.5[医药卫生—营养与食品卫生学] R194[医药卫生—公共卫生与预防医学]