蚌埠市2000～2002年市售熟肉制品卫生状况调查

目的　了解蚌埠市市售熟肉制品卫生状况 ,为加强熟肉制品的卫生监督管理提供理论依据。方法　对定型包装熟食品、市售熟食品、饭店凉菜等按《食品卫生检验方法微生物学部分》GB4 789.1～ 4 789.31- 94检测菌落总数、大肠菌群、致病菌。结果　蚌埠市 2 0 0 0～ 2 0 0 2年市售熟肉制品 80 0份样品中合格率仅为 70 .2 5 % ,检出的不合格熟肉制品主要以菌落总数和大肠菌群超标为主 ,致病菌未检出。菌落总数超标高于大肠菌群 ,两者比较差异有显著性 (P <0 .0 5 ) ,合格率季节性差异较大 ,每年 2、3季度微生物污染相对严重。在不同来源的熟肉制品中 ,以定型包装熟食品的卫生状况较好 ,其次为市售熟食品 ,饭店凉菜类合格率最低。平均合格率依次为 91.82 %、81.0 3%、6 1.2 1% ,差异均有显著性。结论　 3年间菌落总数超标率虽逐年递减 ,卫生状况有所改善 ,但仍较高 ,应引起重视。尤其在 2、3季度 ,要加大执法力度 ,对熟食加工场所 ,包括饭店凉菜间 ,及专用运输容器等加强卫生监督。同时与各有关部门配合 ,提高厂家与销售部门的卫生意识 ,在生产、运输和销售过程中 ,尽量减少污染

Investigation on Hygienic Status of Commercial Cooked Meat in Bengbu City.

Objective To understand hygienic status of commercial cooked meat in Bengbu city and provide theoretical basis for hygienic surveillance and supervision of cooked meat. Methods According to GB4789.1-4789.31-94, the total bacteria count, the coliform group and the germs which cause disease of the packed foods, commercial cooked meat and cool foods of restaurants were detected. Results Among 800 pieces of cooked meat samples were surveyed from 2000 to 2002 in benbu, the qualified rate was only 70.25%. The main causes of unqualified samples were total bactaria count and coliform group overproof. No pathogenic germs were detected in any cooked meat. Unqualified rate of the total bacteria count was significantly different from that of coliform group (P<0.05). The seasonal difference of the qualified rate was remarkable. The microorganism pollution was more serious in the 2nd and 3rd quarter every year. In the different sources of cooked meat, the hygienic status of the packed foods was the best, that of commercial cooked meat was the second, and that of the cool foods of restaurants was the lowest. The qualified rates of the samples were 91.82%, 81.03% and 61.21% respectively. There were significant differences between them. Conclusions Although unqualified rate of the total bacteria count in cooked meat decreased year by year, and the hygienic status was getting better, the microorganism pollution was still a main hygienic problem. Departments of hygienic supervision should strengthen inspection and control to the places of processing cooded meat, including the cool foods of restaurants and special conveyance container etc. especially at the 2nd and 3rd quarter. With help of each departments, hygiene consciousness of sale department and factory should be strengthened. Pollution in the production, conveyance and sale should be reduced as much as possible.