广州市30家河粉生产企业卫生状况调查  

Investigation on Hygienic Conditions of 30 Factories Producing Wet Rice Noodle in Guangzhou City

作　　者：张玉莲[1] 刘兆敏[1] 黎庆强[1] 贾煦[1] 刘东海[1] 何洁仪[1] 林国帧[1] 

机构地区：[1]广州市疾病预防控制中心,广州510080

出　　处：《热带医学杂志》2004年第2期187-189,200,共4页Journal of Tropical Medicine

摘　　要：目的调查和整顿广州市河粉生产市场。方法对广州市30家持有卫生许可证的河粉生产企业进行生产和卫生状况调查,并对其原材料(大米和食用油)以及河粉成品抽样检测。结果相当一部分企业存在选址不当、生产布局欠合理、卫生设施不足等问题;90%的厂家使用黄变米作为河粉生产原料;二氧化硫残留和微生物计数较高,这些是影响河粉卫生质量的主要问题。结论改善生产企业卫生状况,严格生产原料和食品添加剂的管理是改善河粉卫生质量的关键措施。Objective For the sake of investigating and restructuring the market of wet rice noodle in Guangzhou. Methods We investigated the production and hygienic conditions of 30 factories with hygienic permitting licenses, and collected samples including the raw material (rice and oil ) and the finished product of wet rice noodle. Results Some factories had unreasonable production arrangement and lack of sanitary instruments. About 90% of factories used stale rice as raw material. The high residues of SO2 and microorganism counts were the major factors lower the hygienic quality of wet rice noodle. Conclusion The key measure to improve the hygienic quality of wet rice noodle is to improve the hygiencic conditions of the factories and strictly control the quality of original material and food additives.

关 键 词：河粉(湿米粉) 卫生 调查 

分 类 号：R155.52[医药卫生—营养与食品卫生学]