2006～2008年张家港市卤菜卫生质量检测分析

Analysis of the Examination of Sanitary Quality of Marinated Dish in Zhangjiagang City from 2006 to 2008

[目的]为了解和提高张家港市卤菜卫生质量。[方法]采用现场监督抽样方法对张家港市卤菜卫生质量进行检测。[结果]20062008年合计检测卤菜样品726份,合格的431份,合格率为59.37%。每年的合格率分别为35.56%、76.92%、59.20%,差异有统计学意义（P〈0.01）。酱卤肉合格率为60.54%,非发酵豆制品合格率为51.58%,二者差异无统计学意义（P〉0.05）。[结论]张家港市卤菜的卫生质量不容乐观。相关部门应加大监督监测力度,提高卤菜的卫生质量,降低卤菜食品的安全风险。

[Objective]To investigate and improve the sanitary quality of the marinated dish in Zhangjiagang.[Methods]Several kinds of marinated dish was sampled during the process of spot inspection,then sent to the lab to implement sanitary detection.[Results]726 samples were tested from 2006 to 2008,431 of them were up to standard,accounting for 59.37%.The qualified rates of the sampled marinated dish between 2006 and 2008 were 35.56%,76.92% and 59.20%,respectively,and there was a difference（P〈0.01）.The qualified rates of marinated meat or fowl and non-fermented soybean products were 60.54% and 51.58%,there was no difference（P〉0.05）.[Conclusion]The sanitary quality of marinated dish in Zhangjiagang is not optimal and the related departments should reinforce corresponding inspection and monitoring to improve its sanitary quality and control the risk factors.