乌鲁木齐市水磨沟区卤制品、凉菜类食品监测结果分析

Monitoring results of marinated products and cold dishes in Shuimogou District,Urumqi City

目的了解乌鲁木齐市水磨沟区餐饮单位夏季卤制品、凉菜类食品卫生状况。方法 2014年6-8月在乌鲁木齐市水磨沟区随机抽取100家餐饮单位,抽样检测其卤制品及凉菜类食品316份。采用国家标准检测方法,分别从微生物指标、理化指标两个方面对所采样品进行检测。结果 316份样品中,卤制品、凉菜类食品分别占采样总数的53.48%(169/316)和46.52%(147/316)。总合格率为47.78%(151/316),其中卤制品、凉拌类食品合格率分别为44.38%(75/169)和51.70%(76/147)。卤制品中鸡、鸭肉制品合格率较低,其次是猪肉制品,牛、羊肉制品的合格率高于其他类别食品;凉拌类食品以海产品污染为主,豆制品合格率高于菌类和蔬菜类。从食品的来源方面来看,星级酒店合格率(66.02%)高于原料加工(47.25%)和零售摊贩(32.79%),样品合格率差异有统计学意义(P<0.05)。结论 2014年夏季乌鲁木齐市水磨沟区餐饮单位卤制品及凉菜类食品合格率较低,尤以家禽肉卤制品及海产品问题突出。从食品来源方面来说,零售摊贩问题较为突出。故而在食品安全问题中,应该加强在食品的制作、加工、贮存、运输、售卖等各个环节执行更加严格的管理和监督,加大对食品从业人员对食品卫生重要性认识的宣传教育力度,保证食品的安全。

Objective To investigate the hygienic condition of marinated products and cold dishes. Methods We sampled 316 marinated products and cold dishes from 100 catering units randomly selected in Shuimogou District, Urumqi City from June to August in 2014. The national standard detection methods were used to test microbial indexes as well as physical and chemical indexes. Results Among the 316 samples, marinated products and cold dishes accounted for 53.48% （169/316） and 46.52% （147/316） respectively. The total qualified rate was 47.78% （151/316）, of which the qualified rates of marinated products and cold dishes were 44.38 % （75/169）and 51.70 % （76/147 ） respectively. The qualified rates of marinated chicken and duck products were lower, followed by that of pork products. The qualified rates of cattle and lamb products were higher than those of other foods. Seafood pollution was the heaviest in cold dishes, and the qualified rate of soy products was higher than those of mushrooms and vegetables. As for the sources of food, the qualified rate of the food from star hotels （66.02 % ） was higher than those from raw material processing places （47.25 % ） and retail vendors （32.79 % ）, with statistically significant differences （P 〈 0.05）. Conclusions The qualified rates of marinated products and cold dishes in the catering units of Shuimogou Dis- trict, Urumqi City in summer, 2014 are lower, especially in marinated poultry meat and seafood. In terms of fc^l sources, the problems of retail vendors are more prominent. To ensure food safety, we should strengthen the management and supervision of each link such as food production, processing, storage, transportation and sales and intensify the propaganda concerning the im- portance of food hygiene among the food workers so as to ensure the food safety.