西安市2013年熟肉制品风险监测结果分析  

Analysis on risk monitoring results of cooked meat products in Xi'an in 2013

作　　者：刘晓辉[1] 王欣[1] 徐清[1] 黄河清[1] 

机构地区：[1]西安市疾病预防控制中心,陕西西安710054

出　　处：《中国卫生检验杂志》2015年第13期2207-2209,2212,共4页Chinese Journal of Health Laboratory Technology

摘　　要：目的了解西安市熟肉制品的卫生安全状况,为食源性传染病的预防控制和食品安全执法提供科学依据。方法依据GB 2726—2005《熟肉制品卫生标准》所规定的方法,分别对细菌总数、大肠菌群、沙门菌、志贺菌、金黄色葡萄球菌和亚硝酸盐6个项目进行检测。结果 2013年西安市熟肉制品风险监测共检测样品150份,总合格率为85.89%,定型包装的50份样品的合格率高达99.67%,明显高于散装肉类的平均合格率(79.17%),各类场所不同包装肉类中大肠菌群项目的检测合格率均为最低,其次为细菌总数项目,志贺菌项目的检测合格率最高。结论本市熟肉制品的卫生问题主要是由于大肠菌群和菌落总数超标所致。应加强熟肉制品在加工、运输、销售各个环节的监管力度,规范熟肉制品加工制作卫生行为,减少食源性疾病的发生,从而保障本市人民的饮食卫生和生命安全。Objective To learn the safety status of cooked meat products, and provide scientific basis for the prevention and control of food - borne disease and safety supervision. Methods According to the ＂ Cooked Meat Products Standard＂ （ GB 2726--2005 ）, the total bacterial count, Coliform, Salmonella, Shigella, Staphylococcus aureus and nitrite were detected. Results A total of 150 samples were detected in the risk supervision and detection of cooked meat products in Xi＇ an in 2013, the total qualified rate was 85.89%. The qualified rate of 50 setting packing samples was as high as 99.67%, which was significantly higher than the average qualified rate of bulk meat（79.17% ）. For the different packaging meat in various places, the qualified rate of Coliform was the lowest, followed by the total bacterial count. The qualified rate of ShigeUa was the highest. Conclusion Hygiene problem of cooked meat products in our city is mainly due to the standard exceeding of Coliforms and the total bacterial count. We should strengthen the supervision in the processing, transportation, and sales of cooked meat products, regulate the health behavior in the processing and production, reduce the food - borne diseases, so as to ensure people＇ s diet and life safety.

关 键 词：熟肉制品 抽检 风险监测 结果分析 

分 类 号：R155.5[医药卫生—营养与食品卫生学]