芦山“4.20地震”灾区芦阳镇熟肉制品致病菌抽检结果分析  

Pathogenic Bacteria in Cooked Meat Products in Luyang Town After Lushan “4. 20”Earthquake

作　　者：张辉[1] 杨成林[1] 钟天辉[1] 谭燕妮[1] 郑玲[1] 

机构地区：[1]德阳市疾病预防控制中心,四川德阳618000

出　　处：《职业卫生与病伤》2013年第6期356-357,共2页Occupational Health and Damage

摘　　要：目的了解芦山"4.20地震"灾区芦阳镇震后恢复重建初期市售熟肉制品安全状况,为保障熟食品安全提供科学依据。方法监测芦阳镇部分餐饮服务单位制售的熟肉制品沙门菌等致病菌污染状况,统计分析检验结果。结果致病菌总检出率为20.00%;此次抽样检验样品合格率为80.00%。结论芦阳镇震后恢复重建初期市售熟肉制品致病菌污染较严重。Objective To assess the food safety status in market cooked meat products in disaster area of Luyang at the initial period of reconstruction after Lushan＂4. 20＂earthquake,and thus to provide references for ensuring the food safety. Methods The contamination status caused by Salmonella and other pathogenic bacteria in the cooked meat products made and sold by part of the catering service units were monitored and the results were statistically analyzed. Results The total detection rate of the pathogenic bacteria was 20. 00% and the qualified rate was 80. 00%. Conclusion In Luyang town,the contamination status caused by pathogenic bacteria is comparatively serious in the market cooked meat products in the initial period of reconstruction after Lushan ＂4. 20＂earthquake.

关 键 词：熟肉制品 致病菌 污染 

分 类 号：R155[医药卫生—营养与食品卫生学]