广州市白云区酱油卫生质量监测结果分析

目的 了解与比较我区酱油生产厂家与工厂食堂的酱油卫生质量状况，为我区开展食品卫生监督工作提供一项可靠依据。方法 随机抽取辖区酱油生产厂家生产的和工厂食堂食用的酱油样品，按GB2717-1996《酱油卫生标准》的检验项目进行检验与评价。结果 共抽检82份酱油，总合格率为64．6％，生产厂家样品合格率为2．9％，工厂食堂样品合格率为46．3％。单项指标显示，厂家样品氨基酸态氮合格率为87．8％，较食堂样品此项目的合格率48．8％为高，总酸的合格率二分别为100％和92．7％，苯甲酸的合格率分别为92．7％和95．1％，菌落总数的合格率分别为97．6％和95．1％。结论 影响酱油卫生质量的主要指标为氨基酸态氮不合格以及总酸、苯甲酸钠、菌落总数超标，提示厂家生产和工厂食堂食用酱油的卫生质量状况存在严重问题，特别是工厂食堂食用的酱油，这些问题应当引起卫生监督部门的高度重视。

Analysis of the Hygiene Quality of Soy Sauce in Baiyun District of Guangzhou City

Objective To investigate the hygiene quality of soy sauce samples of Baiyun district. Method According to the related national standard, samples w ere selected, and analyzed. Result 82 samples were studied. The overall qualific ation rate was 64.6%. The qualification rate of soy sauce manufactory was 82.9 %, however the qualification rate of factory restaurant was 46.3%. Conclusions The main factor affecting the hygiene quality of soy sauce is AN, TA, microbiol ogical contamination and the abuse of the food additive are seriously. The contr ol of hygiene quality of soy sauce should be strengthened.