2004年莱芜市食品卫生状况调查

Investigation on Food Hygiene Condition in Laiwu in 2004

[目的]了解莱芜市食品卫生状况,找出影响食品卫生合格率的因素,为提高食品卫生质量提供科学的理论依据。[方法]随机采取流通领域及生产厂家的食品。所有样品检验项目均按相应国家标准检验方法及卫生标准进行检验和评价。[结果]检测食品1 140件,合格1 034件,合格率90.70%;流通领域及生产厂家的食品卫生检测合格率分别为90.45%和91.32%,二者差异无统计学意义(P>0.05);理化指标和微生物指标检测合格率分别为95.82%和89.98%,二者差异有统计学意义(P<0.01)。[结论]食品卫生监督管理,应加强食品生产企业无菌设施的建设和无菌操作技术规范化的管理,应用HACCP技术,防止微生物等有害物质在食品加工运输销售过程中的污染。

[Objective]To explore the food hygiene condition of Laiwu and the affecting factors of the eligibility rate of the food hygiene, in order to provide the scientific basis for improving the quality of food hygiene. [Methods]To draw samples from circulation and producing fields randomly. All samples were monitored and assessed according to the tesing methods provided by the country standard and hygienic standard. [Results] 1 034 were eligible among 1 140 selected for monitoring,accouting for 90.70%. The eligibility rate in circulation field was 90.45 %, and that in producing field was 91.32% with no statistical difference（ P 〉0.05）. The eligibility rate of the samples＂ chemical and physical index and microbe index were 95.82% and 89.98% with statistical difference（ P 〈0.01）. [Conclusion]The construction of asepsis facilities and the management of the standardization of asepsis operation technique should be strengthened,in order to protect food from hazardous contaminants including microorganism in the process of producing, transportation and sale.