2007～2008年桓台县市售散装熟肉制品检验结果分析

[目的]了解市售散装熟肉的卫生质量，探讨影响卫生质量的因素，为散装熟肉制品的卫生管理提供参考依据。[方法]对桓台县辖区2007-2008年157家熟肉经营店与130家个体熟肉摊点销售的散装熟肉制品进行细菌学指标的检测。[结果]2007～2008年合计检测熟肉制品826份，合格的574份，合格率为69．49％。2007年为65．57％（259／395），2008年为73．09％（315／431），差异有统计学意义（P〈0．05）。第一季度合格率为75．82％（138／182）．第二季度为61．19％（134／219），第三季度为67．40％（153／227），第四季度为75．25％（149／198），差异有统计学意义（P〈0．01）。店面经营的熟肉制品合格率为78．41％（443／565），流动摊贩为50．19％（131／261），差异有统计学意义（P〈0．01）。自制产品的合格率为76．18％（403／529），非自制产品的合格率为57．58％（171／297），差异有统计学意义（P〈0．01）。[结论]桓台县市售散装熟肉制品的卫生质量不容乐观，提高从业人员的卫生意识，规范其操作行为，健全加工、运输、销售环节的下牛设旆，是提高散装熟肉制品合格率的关键。

Analysis of the Examination Result of Commercial Bulk Cooked Meat Products in Huantai County from 2007 to 2008

[Objective]To understand the sanitary quality of commercial bulk cooked meat,to explore the affecting factors, to provide reference for the management of cooked meat in bulk. [Methods]Examination of bacterial indicators of the cooked meat samples in bulk collected from 157 charcuteries and 130 mobile street vendors was conducted from 2007 to 2008. [Results]Of the 826 cooked meat samples tested from 2007 to 2008,574 of them were up to standard,accounting for 69.49%. It was 65.57% （259/395）and 73.09% （315/431）in 2007 and 2008,there was a difference（ P 〈0.05）. The qualified rate was 75.82% （138/182）,61. 19% （134/219）,67.40% （153/227） and 75.25% （149/198） in the first,second, third and fourth quarter respectively, there was a difference（ P 〈0.01）. The qualified rate of cooked meat collected from charcuterie and mobile street stand was 78.41% （443/565） and 50.19% （131/261）,there was a difference（P〈0.01） . The qualified rate of home-made products and non-self-made products was 76.18% （403/529） and 57.58% （171/297）, there was a difference（ P 〈0.01）. [Conclusion]The sanitary quality of bulk cooked meat products was not optimistic in Huantai county. Improvement of sanitary awareness among the employees,standardizing the behavior of operation,improving of health facilities on processing, transportation and marketing sectors were the key to improving the qualification rate of bulk cooked meat products.