【摘要】 目的探讨致食品不合格主要因素,针对性改善本市食品卫生质量。方法依相关检验方法和国家卫生标准,对本市2006和2007年抽样食品进行检测、评价,并对数据进行统计分析。结果在抽检的20类食品样品中,非全部合格的13类食品的不合格率31.4%(微生物检验31.1%、理化检验3.7%)。糕饼类月饼的不合格率(1.0%)最低。结论食品在生产或销售等环节上受到细菌污染;食品的生产经营规模小,其不合格率高,反之则低。提示,重现监管月饼卫生质量之举措,重点应对上述缺失严加卫生监管。更多还原

【Abstract】 [Objective] To discuss the main reason which caused the unqualified food, and improve the food hygiene quality Pointedly. [Methods]According to the related test methods and national hygienic standard; the food samples, which colleted in 2006 and 2007 were, conducted detection and evaluation; the data were analyzed statistically. [Results]Of 20 categories of food samples, unqualified rate for 13 categories of unqualified food was 31.4%( microbiological tests 31.1%, physical and chemical testing 3 .7%) unqualified rate of moon cake category was lowest (1.0%) [Conclusion]Food is easily contaminated by bacterium in producing section or selling section. The food produce scale is smaller, and the unqualified rate is higher; the food produce scale is bigger, and the unqualified rate is lower. Sanitary quality control of moon cakes should be reproduced; strict hygiene supervision should implement to correct the shortcomings.更多还原