杭州市2006年市售熟肉卤味制品卫生状况调查

目的：为了解杭州市熟食卤味品的卫生质量。方法：于2006年4～11月采集杭州市宾馆、饭店、超市、卤味店及大学食堂共计79家的熟食卤味样品154件,按GB/T4789-2003《食品卫生微生物学检验》进行菌落总数、大肠菌群、致病菌检测。结果：154件检样菌落总数合格率为87.66%（135/154）,大肠菌群合格率为59.74%（92/154）,致病菌的合格率为95.45%（147/154）。样品的总合格率为58.44%（90/154）。结论：杭州市售熟食卤味制品总体合格率较低,卤味制作的不同过程存在一定的污染,应加强对卤味制作业的卫生管理。

Investigation of delicatessen and braised food hygiene in Hangzhou in 2006

Objective:The research which aiming at the quality of delicatessen and braised food is in order to know the circumstances of food security in Hangzhou.Methods:A total of 154 samples were collected from 79 places including hotels,restaurants,supermarkets,braised food stores and university eateries from Arp.2006 to Nov.2006 in Hangzhou.The detection of aerobic bacterial count,coliform bacteria and pathogenic germs were carried out based on GB/4789-2003 .Results:The eligible rates of aerobic bacterial count,coliform bacteria and pathogenic germs were 87.66%(135/154),59.74%(92/154) and 95.45%(90/154) in this research.And the bacteria negative rate was 58.44%(90/154).Conclusion:The low eligible rate of delicatessen and braised food suggest that these two kinds of food contamination exist in different cooking steps.So the adminitration of making delicatessen and braised food should be enhanced.