【摘要】 目的　了解无为板鸭生产销售过程卫生状况 ,为指导相关企业提高板鸭卫生质量提供依据。方法　对 97家板鸭加工销售单位、1 1 9名从业人员作现场调查 ,对 1 0 1份板鸭样品及板鸭接触物检验分析。结果　生产加工场所卫生条件差 ;销售摊点从业人员卫生观念差 ,卫生设施不健全 ;板鸭细菌学指标合格率6 5 .3% ;板鸭接触物大肠菌群合格率 4 4 .7%。结论　应加强对无为板鸭生产经营企业从业人员的卫生知识培训工作。更多还原

【Abstract】 Objective In order to understand hygiene condition of Wuwei salted duck processing and sales sites and provide basis for improving its qulity. Methods 97 salted duck processing and sale sites, 119 employees, 101 salted duck samples and related contact matters were investigated. Results The results showed that the hygienic condition of salted duck processing site were poor. The qualified rate of bacterial index in salted duck was 65.3% and the qualified rate of coliform group in the contact matters related to salted duck was 44.7%. Conclusions Supervision, management and personnel training for salted duck production enterprises should be enhanced.更多还原