【摘要】 目的研究镇江市场散装熟肉制品微生物污染的时空分布及其影响因素,为控制食源性疾病提供科学依据。方法于2008年,每月对32家经营店各采集散装熟肉制品3份,按照国家标准检测方法GB/T4789-2003对菌落总数、大肠菌群、沙门菌、志贺菌、金黄色葡萄球菌进行检测。样本率的比较采用SPSS13.0统计软件进行χ2检验。结果1152份散装熟肉样品,总合格率为71.88%,不合格的主要原因是菌落总数、大肠菌群超标,未检出致病菌。菌落总数、大肠菌群超标率以6—10月份为高峰。烧烤类制品大肠菌群、菌落总数超标率均高于卤制类,差异有统计学意义(P<0.01)。大肠菌群超标率,农贸市场>专卖店>餐饮店>大型超市;菌落总数超标率,农贸市场>餐饮店>专卖店>大型超市,差异均有统计学意义(P<0.01)。结论市场销售的散装熟肉制品卫生质量亟待提高,需进一步加强对加工、运输、销售污染环节的卫生监督。更多还原

【Abstract】 [Objective]To study the spatial and temporal distribution of microorganism of cooked meat products in bulk and its influencing factor in Zhenjiang market,so as to provide scientific evidence for prevention and control of food-borne disease.[Methods]Three samples of cooked meat products in bulk from 32 stores were collected monthly in 2008,the samples were examined for the total bacteria counts,coliforms,Salmonella,Shigella and Staphylococcus aureus,according to detection methods of national standard GB/T 4789-2003.χ2 test was used for comparison of sample rate by SPSS 13.0.[Results]The total qualified rate was 71.88% of 1152 cooked meat samples.The main reasons for failure were excess of the standards of total number of bacteria and coliform,and detection of no pathogenic bacteria.The peak months were June to October.The rates beyond the standards of total number of bacteria and coliform bacteria in barbecue products were higher than that in braised products,the difference was significant(P<0.01).The rate beyond the standard of coliform was in sequence of farmers market>shop>restaurant> large-scale supermarket.The rate beyond the standard of the total number of bacteria was in sequence of farmers market>restaurant>shop>large-scale supermarket,and the difference were significant(P<0.01).[Conclusion]Hygienic quality of cooked meat products in bulk needs to be improved,it is necessary to strengthen the health supervision of pollution links of processing,transportation and sale.更多还原