濮阳市2011年餐饮服务食品安全监督抽检结果分析

Analysis of food safety spot-check results in catering industry of Puyang in 2011

目的:为提高餐饮服务食品安全监管效能,发现餐饮服务食品安全隐患,为食品安全监督提供依据,指导餐饮服务单位规范生产加工过程,提高食品安全管理水平,确保消费者饮食安全。方法:按照《河南省2011年餐饮服务食品安全监督抽检工作计划》的要求进行采样、检测和评价。结果:共抽检21类252份样品,合格11类182份,合格率72.2%。其中微生物指标检验6类72份,合格7份,合格率9.7%;理化指标检验19类228份,合格218份,合格率95.6%。直接入口食品凉拌菜、生食水产品、熟肉制品、非发酵豆制品、盒饭合格率仅有3.3%。结论:濮阳市餐饮服务单位总体卫生状况一般,高风险食品合格率极低,微生物污染情况严重,提示应加强餐饮服务的监督和管理,防止食源性疾病的发生。

Objective ： To improve the food safety regulatory effectiveness, find hidden danger of food safety, pro- vide the basis for food safety supervision, guide food service units for the production process, improve the food safety management level, ensure consumer food safety. Methods： According to the ＂Henan provincial spot - check plan for food safety in catering industry in 2011 ＂, food samples were collected for sampling, testing and evaluation. Re- suits： Two hundred and fifty - two samples in 21 categories were checked, the qualified rate was 72.2% （ 182/ 252）. Seven qualified samples were found in 72 samples of 6 categories for microbiological indexes （9.7%） , two hundred and eighteen qualified samples were found in 228 samples of 19 categories for physical and chemical indexes （95.6%）, while the qualified rate of ready -to -eat food was 3.3% , including salad, uncooked water products, cooked meat, non -fermentative bean products and box lunch. Conclusion： The overall health quality of catering industry in Puyang is relatively good, but low pass rate in high -risk food and severe microbial pollution indicated that supervision and management on catering industry should be strengthened to prevent foodborne diseases.