宁波市170份腌制生食动物性水产品卫生检测结果分析  

An analysis on hygienic detection results of 170 salt and liquor-saturated aquatic products of animal origin in Ningbo City

作　　者：秦品章[1] 符展明[1] 

机构地区：[1]宁波市疾病预防控制中心,浙江315010

出　　处：《中国预防医学杂志》2009年第10期936-938,共3页Chinese Preventive Medicine

摘　　要：目的调查宁波市腌制生食动物性水产品卫生合格情况,探寻不合格的原因。方法对2005年12月-2008年7月期间宁波市卫生监督抽检的腌蟹、腌螺与腌蛏,共170份样品的卫生检测数据和调查资料作汇总、整理和统计分析。结果检测样品合格率52.35%（89/170）。其中腌蟹合格率32.86%（23/70）;腌螺合格率73.86%（65/88）。两者差异有统计学意义,χ2=26.57,P〈0.01。结论腌制生食动物性水产品卫生合格率较低,生产工艺对卫生合格率有一定影响,改良生产工艺是提高产品卫生合格率的关键。Objective To survey the hygiene situation of the salt and liquor-saturated aquatic products of animal origin in Ningbo City, and to seek the cause of the unqualified products. Methods The hygienic detection data and the investigation data during December 2005 and July 2008 in Nigbo City obtained from 170 inspected samples including salted crabs, salted snails and salted razor clams, were statistically analyzed. Results The qualified rate was 52. 35% （89/170） for all the detected samples, and was 32.86% （23/70） for salted crabs, 73.86% （65/88） for salted snails. There was significant difference in qualified rate between salted crabs and snails （ Χ^2 = 26. 57, P 〈 0. 01 ）. Conclusion The qualified rate was lower for salt and liquor-saturated aquatic products of animal origin. Production process may have a certain impact on hygiene status of the products, indicating that modifying the process is a key method to increase the qualified rate.

关 键 词：动物性水产品 腌制 生食 卫生指标 

分 类 号：R155.5[医药卫生—营养与食品卫生学]