宁波市江东区2004～2007年熟肉制品卫生状况分析

目的:了解2004~2007年宁波市江东区熟肉制品基本卫生状况。方法:按照《食品卫生检验方法理化部分》和《食品卫生微生物学检验》检测亚硝酸盐、大肠菌群、菌落总数、致病菌4个指标并进行比较。结果:连续4年检测熟肉制品,特别是2005年以来,亚硝酸盐合格率有了明显的提高,而大肠菌群、菌落总数的合格率则略有下降,致病菌检出率低。结论:2005年《熟肉制品卫生标准》修改后,亚硝酸盐添加剂指标基本受到较好的控制,致病菌卫生状况良好,微生物卫生指标污染还待加强。建议有关执法部门应对重点季节、重点单位、重点环节加强卫生监督管理。

Analysis on sanitary situation of cooked meat products in Ningbo Jiangdong District from 2004 to 2007

Objective:To investigate the sanitary situation of cooked meat products in Ningbo Jiangdong District from 2004 to 2007.Methods:Comparison was made among the four indexes,namely,Nitrite,coliform bacteria,aerobic bacterial count and pathogenic bacteria according to "Methods of food hygienic analysis-Physical and chemical section" and "Microbiological examination of food hygiene".Results:The eligible rate of Nitrite has been notably improved in the examination of the cooked meat products for the 4 consecutive years,especially since 2005,while that of coliform bacteria and aerobic bacterial count has declined and the detection rate of pathogenic bacteria has remained low.Conclusion:The index of Nitrite addictive has been in better control since the modification of "Hygienic standard for cooked meat products".The sanitary situation of pathogenic bacteria has been kept in a good status.However,further improvements are required on the control of the microbiological contamination.It is suggested that the relative law enforcement agencies enhance the supervision and management on the sanitary condition with focus on the key points.