焦作市即食食品卫生状况调查

Investigation on Hygiene Status of Instant food in Jiaozuo City

目的了解焦作市即食食品的卫生状况,为制定相应的管理措施提供参考信息。方法 2009年在焦作市随机采集部分农贸市场和餐厅即食食品样品(熟肉制品、腌菜、凉菜)共222份,并依据相关标准进行卫生学评价。结果所检测的222份即食食品合格率为61.26%(136/222),其中熟肉制品的合格率为55.56%(40/72),凉拌菜合格率为58.02%(47/81),腌菜制品的合格率为71.01%(49/69),各类食品间合格率的差异无统计学意义(P>0.05)。农贸市场及餐厅所抽取的样品合格率分别为49.22%与77.66%,差异有统计学意义,其中农贸市场和餐厅熟肉制品、凉拌菜、腌菜的合格率(42.50%vs71.88%,41.46%vs75.00%,61.70%vs90.91%)差异均有统计学意义(P<0.05)。结论焦作市即食食品,尤其是农贸市场中的即食食品卫生状况不容乐观,是引起食物中毒和食源性疾病的隐患,需重点加强监管。

[Objective]To investigate the hygiene status of instant food in Jiaozuo City,and provide reference for developing appropriate management measures.[Methods]In 2009,a total of 222 samples of instant food（cooked meat,pickled vegetables;cold dish） were collected randomly from some farmers markets and restaurants in Jiaozuo City for hygienical evaluation based on related standards.[Results]Of 222 tested samples,the total qualified rate was 61.26%（136 /222）,with cooked meat of 55.56%（40/72）,cold dish of 58.02%（47/81） and pickled vegetables of 71.01%（49/69）.The qualified rate was not significantly different between different types of food（P 0.05）.The qualified rate of the instant food samples from farmers markets and restaurants was 49.22% and 77.66%,respectively;the difference was significant（P 0.05）.The differences of qualified rates of cooked meat（42.50% vs 71.88%）,cold dish（41.46% vs 75.00%） and pickled vegetables（61.70% vs 90.91%） were significantly different between farmers markets and restaurants（P 0.05）.[Conclusion]The hygiene status of instant food was not optimistic in Jiaozuo City,especially for the food in farmers markets,which may result in food poisoning and food borne diseases.Therefore,the supervision and management should be strengthened.