羊糕卫生检测结果分析

Analysis on the sanitary detection result of lamb cake

为了搞好羊糕的卫生监督监测,保证其卫生质量,通过对南京市20个卤菜店的羊糕抽样进行大肠菌群、菌落总数和致病菌等微生物指标进行检测,每店抽样两份共40份样本。结果表明羊糕的总合格率为0,其中大肠菌群不合格率为100%,菌落总数超标率为45%,金黄色葡萄球菌、沙门氏菌和副溶血性弧菌等致病菌均未检出。

The sanitary supervision and monitoring of lamb cake needs to be strengthened in order to ensure its hygienic quality. Forty samples of lamb cake from twenty pickled dishes shops （two samples for each shop） are chosen for the inspection of coliform group, bacterial number and disease - causing bacteria. The inspection indicates the result as the follows： the total qualification rate is 0, reject ratio of coliform group is 100% , and the excess standard rate of bacterial number is 45%. And other disease - causing bacteria, such as staphylococcus aureus, salmonella, and vibrio parahaemolyticus etc. ,have not been detected.