2011-2012年襄州区酱卤肉制品卫生监测分析

2011-2012 Xiang District sauce braised pork products health monitoring analysis

目的了解襄州区酱卤肉制品的卫生状况,保障人民群众的食品安全,2011-2012年襄州区卫生监督局、工商局和区疾控中心联合随机抽取辖区酱卤肉制品进行卫生检测。方法亚硝酸盐依据GB5009.33-2010进行检测,菌落总数、沙门氏菌、金黄色葡萄球菌依据GB4789.2,4,10-2010进行检测。大肠菌群、志贺氏菌依据GB4789.3,5-2003进行检测。亚硝酸盐依据GB2760-2011《食品添加剂使用标准》进行判定,感官、菌落总数、大肠菌群、致病菌依据GB2726-2005《熟肉制品卫生标准》进行判定。结果 2011年97份酱卤肉制品经检测亚硝酸盐合格88份,合格率为90.72%;最高含量1 618.23 mg/kg。微生物指标合格86份,合格率为88.66%。2012年96份酱卤肉制品经检测亚硝酸盐合格89份,合格率为92.71%;最高含量1 216.40mg/kg。微生物指标合格85份,合格率为88.54%。结论襄州区酱卤肉制品卫生状况基本符合要求,但要进一步加强监管。

objective to understand my area sauce braised pork products health status, to protect people＇s food security, 2011-2012 District Health Supervision Bureau, industrial and commercial bureau and the District CDC joint random area of sauce braised pork products for health inspection. Method Nitrite based on 5009.33-2010 were detected, the total number of colonies, Salmonella, Staphylococcus aureus, according to GB4789.2, 4, 10-2010 detection. Coliforms, Shigella, according to GB4789.3, 5-2003 were detected. Nitrite based on the use of food additives ＂ GB2760-2011 ＂ standard of judgment, the senses, the total number of bacteria, coliform bacteria, pathogenic bacteria on the basis of GB2726-2005 ＂ standard for cooked meat products ＂ to judge. Results of the 2011 97 sauce braised pork products by detecting the nitrite qualified 88, the qualified rate is 90.72%; the highest content of 1618.23mg/kg. Microbial indicators qualified 86, the qualified rate is 88.66%. In 2012 96 sauce braised pork products by detecting the nitrite qualified 89, the qualified rate is 92.71%; the highest content of 1216.40mg/kg. Microbial indicators qualified 85, the qualified rate is 88.54%. Conclusion I district sauce braised pork products health situation can be, but need to further strengthen supervision.