2003—2006年常德市抽检食品微生物指标检测结果分析

目的分析常德市近四年来食品微生物指标检测情况，为进一步加强食品卫生监督管理和监测提供依据和对策。方法按照国家标准检验方法和卫生标准规定，对近四年来常德市卫生监督采集的食品样品进行微生物指标检测和评价。结果1044份食品样品微生物检测指标合格率在90％以上，未检出一例致病菌，每年检测合格率差异无统计学意义（x^2=2．76，P〉0．05），4个不同检测指标的合格率差异有统计学意义（x^2=91．89，P〈0．05）；不同种类的食品样品微生物检测合格率有差异（x^2。=54．08，P〈0．05），凉拌菜和冷冻饮品合格率较低，其中，凉拌菜合格率最低，为81．51％；不同季节的食品微生物检测结果有差异（x^2=44．99，P〈0．05），第三季度合格率最低，为88．18％。结论近年来，常德市食品卫生监督微生物检测合格率较高，但凉拌菜和冷冻饮品以及夏秋季节食品微生物卫生质量较差，以后要进一步加强食品卫生的管理，特别是凉拌菜的卫生管理，加强夏秋季节食品卫生监测的力度。

Analysis on Detection of Microorganism Indexes in Food Samples Selected from Changde City from 2003 to 2006

Objective To analyze the indexes of microbiological detection in food samples selected from Changde City in recent 4 years, and to provide the references and strategies for further enhancing food hygiene supervision and monitoring in Changde City. Methods A total of 1,044 food samples were collected from the recent 4 - year food hygiene supervision to detect microbial indexes according to GB standard methods and food hygiene standards. Results The eligible rate of microbiological detection was 〉 90 %, and no pathogenic bacterium was detected in the 1,044 tested food samples. The eligible rates of recent 4 years showed no statistical difference（x^2 =2.76, P 〉0.05）, while there were statistical differences among the eligible rates of 4 kinds of detection indexes （x^2 = 91.89, P〈 0.05） and among the different kinds of food samples （x^2 = 54.08, P〈 0.05）. Cold dish and frozen beverages showed the lower eligible rates than the other food, among them the qualification rate of cold dish was the lowest （81.51% ）. The food in different seasons showed significant differences in the eligible rate of microbiological detection （x^2= 44.99, P〈 0.05）, and the lowest eligible rate was in the food of autumn which was 88.18%. Conclusions The qualified rate of microbiological detection is relatively higher in food hygiene supervision in Changde City, yet the hygienic qualities of cold dish, frozen beverages and food in summer and autumn need to be improved.