896份酱卤肉制品卫生状况调查

Hygienic Status of 896 Sauced Meat Products in Jurong

目的了解句容市酱卤肉制品细菌污染状况,提出合理建议,提高酱卤肉制品的卫生质量。方法 2006—2008年在句容市辖区内,采集酱卤肉制品检测大肠菌群。结果酱卤肉制品菌落总数合格率2006、2007年与2008年分别为:75.9%、80.4%、84.9%;大肠菌群合格率分别为21.3%、34.5%和45.8%。经χ2检验差异均有统计学意义。结论句容市酱卤肉制品卫生质量逐年提高,但总体合格率较低,酱卤肉制品仍然是卫生监督、检测的工作重点。

Objective To understand the hygienic status of sauced meat products whether which may be contaminated by coliform in Jurong,in order to improve the hygienic standards of the products and to prevent the occurrence of food poisoning. Method Sauced meat products collected from 2006 to 2008 in Jurong area were detected for coliform. Results The qualified rate of sauced meat for the total number of colonies in 2006,2007 and 2008 were 75. 9% , 80. 4% ,84. 9% and that for coliform were 21. 3% ,34. 5% and 45. 8% respectively. The difference of hygienic status between years was statistically significant by χ2 test. Conclusion The quality of sauced meat products in Jurong has improved year by year,but improving the overall passed rate is still the focus of inspection.