熟肉制品中亚硝酸盐、微生物污染状况分析

2005年颁布的熟肉制品卫生标准对原有的5种熟肉制品统一了标准,并改变了部分检验项目和指标。抚顺市于2006年上半年对市售量较大的酱卤肉、肉灌肠两类熟肉制品抽检138份,并选取亚硝酸盐、微生物项作为化验指标,结果显示未制定标准而实际工作也未测定亚硝酸盐的酱卤肉与肉灌肠的亚硝酸盐的污染程度无差异(x2=3.79,P>0.05),而酱卤肉的微生物污染较肉灌肠严重(x2=17.99,P<0.01)。同时,分析讨论了污染原因,并提出提高食品安全的有效方法。

Hygienic standard for processed cooked meat promulgate in 2005 united standard for the old 5 kinds cooked meat,it varied some of inspected contents and indicators,The first year of 2006,138 samples were taken by random sampling including cooked meat and the sausages that is sold in large quantity in market,and choice nitrite and microorganism indicators to test . The result showed the cooked meat not formulated nor tested nitrite indicator in past is of the same contamination situation as sausages（ x^2 = 3.79, P 〉 0.05 ） and the former is more serious than the later in Maximum probable number and colony forming unit aspects（ x^2 = 17.99, P 〈 0.01 ）. At the same time analysis and discuss causal contamination circumstance and what is effective measures to improve food safety should be taken.