苏州市酱卤肉制品卫生细菌学调查

目的了解市售酱卤肉制品的卫生质量现状，更好地进行食品卫生工作的监督管理。方法对苏州市饭店、超市、卤菜店制售的酱卤肉制品进行菌落总数、大肠菌群的检验。结果共采集样品69份，合格样品41份，总合格率为59．42％。其中菌落总数合格51份，合格率为73．91％；大肠菌群合格46份，合格率为66．67％。结论该市卫生监督部门应加大酱卤肉卫生质量的监督执法力度，并加强对食品从业人员的培训。

Hygienic Bacteriological Investigation of Pot Stewed Meat in Suzhou City

Objective ] To understand the Hygienic status of pot stewed meat, and improve the supervision management of food hygiene. Methods ] Pot stewed meat samples collected from hotels, supermarkets and delicatessen shops were conducted tests of colo- ny count and coliform group. Results] Of 69 samples, 41 （59.42%） were qualified. For colony count test, 51 （73.91%） were qualified ; for coliform group test, 46 （ 66.67% ） were qualified. Conclusion] Health supervision department should enforce super- vision of health quality of pot stewed meat and strengthen the training to employees in food enterorises.