市售熟肉制品卫生状况分析

THE HYGIENIC CONDITION ANLYSIS OF LOCAL COOKED MEAT PRODUCT ON SALE IN CHENGDU.

目的：了解成都市场销售的熟肉制品细菌污染状况，为加强熟肉制品的卫生监督管理提供科学依据。方法：对1999～2001年我单位检测的熟肉制品的细菌检测结果进行统计学分析。结果：熟肉制品细菌检测，3年的合格率差异无统计学意义。定型包装熟肉制品合格率明显高于散装熟肉制品，差别有统计学意义（χ^2=102．84，P〈0．01）。肉、鱼罐头、肉灌肠合格率较高，依次为97．03％和91．18％；肉干肉脯和酱卤肉合格率较低，依次为64．82％和67．10％。肉干、肉脯、酱卤肉、烧烤肉共检测626份，其中细菌总数和（或）大肠菌群超标而不合格者203份（32．4％），而细菌总数和大肠菌群2项均不合格者82份，占不合格样品的40．39％。结论：酱卤肉、烧烤肉和肉干、肉脯合格率较低，不合格产品中细菌总数和大肠菌群均较高。应严格发证和加强监督管理，提倡加工和食用包装熟肉制品，特别是合格率高的罐头和肉灌肠食品，以确保群众身体健康。

Objective： To know the local cooked meat condition polluted by bacteria in Chengdu and to provide a scientific evidence to enhance the hygienic supervision of cooked meat product. Methods： A statistic analysis （χ^2-test） of the result of bacteria detection was made on cooked meat product by the institution from 1999 to 2001. Results： Based on the detection outcomes of bacteriology on cooked meat product, there was no significant difference on the qualified rates during last three years. The qualified rate of packaging cooked meat product was significantly higher than that in bulk （χ^2=102.84, P〈0.01）. The qualified rates of meat, fish can and cooked meat were much higher, which were 97.03%, 91.18% respectively. The rates of roast dried meat product and the sausages were relatively lower, which were 64.82% and 97.10% respectively. In the total 626 samples from the sausages and the roasted meat product tested, there was 203 samples were unqualified because of the overload of CFU and （or） MPN which accounted for 32.4%. Among the unqualified samples, there existed 82 samples because of both the overload of the CFU and the MPN which accounted for 40.39% of all the unqualified samples. Conclusion： The sausages, the roasted meat and the roast dried meat product, in which both the CFU and the MPN were much higher, were almost in bulk, so the qualified rates were low.We should promote them to upgrade and renew their facilities, and to administrate themselves strictly.