昌平区餐饮业冷荤间熟肉类制品卫生状况调查

Investigation on hygiene situation of cooked meat products among restaurant in Changping

目的:了解本区自开展委托检测以来餐饮业冷荤间熟肉类制品的卫生状况,探索影响熟肉类制品卫生状况的因素。方法:检测所采样品的细菌总数、大肠菌群、致病菌(沙门菌、金黄色葡萄球菌及志贺菌)。结果:熟肉类样品检测合格率由高到低依次为冬季、秋季、春季、夏季;菌落总数、大肠菌群、致病菌的超标率分别为53.4%、17.7%、0%。结论:餐饮业冷荤间熟肉类制品委托检测结果合格率偏低,应加强卫生监管。

Objective：To understand the hygiene situation of the cooked meat products in cold dish room since consigned examination was carryed out in Changping and to explor the influencing factors of the hygiene situation of the cooked meat products. Methods：Samples of the cooked meat products were collected and total bacterial count, coliform group and pathogenic bacteria（ Salmonella, Staphylococcus aureus, Shigella）were tested. Results ：The ranking order of the qualified rate of the cooked meat products from highest to lowest were：Winter, Autumn, Spring and Summer. The exceed rate of total bacterial count, coliform group and pathogenic bacteria were 53.4%, 17.7% and 0%. Conclusion： The qualified rates of the cooked meat products are low and it is essential to reinforce sanitary control.