【摘要】 目的了解清远市熟肉制品卫生情况,分析影响卫生状况的因素,为制定科学有效的管理措施提供依据。方法依照GB/T 4789-2003食品卫生微生物检验方法进行微生物检验。并对数据进行统计学处理。结果检测各类熟肉制品共4 001份,总合格率为40.19%。其中酱卤类熟肉制品合格率(42.58%)高于烧烤类熟肉制品合格率(38.64%)。全年4个季度中,第4季度合格率最高(55.65%),第3季度合格率最低(29.73%)。2010年熟肉制品合格率最高(85.00%),其余依次为2006(49.59%)、2007(38.44%)、2008年(33.67%),合格率最低的是2009年(30.12%)。结论清远市熟肉制品卫生状况较差,要加强对熟肉制品的卫生监督检查和管理,以提高整体卫生水平。更多还原

【Abstract】 [Objective]To understand the food hygiene of cooked meat products,to analyze the influencing factors of hygienic status,and provide evidence for developing scientific management measures..[Methods]Microbiological examination was based on the GB/T 4789-2003 "Methods for Microbiological Examination of Food Hygiene",and the data was analyzed statistically.[Results]A total of 4 001 samples were tested,with the total qualified rate of40.19%.The qualified rate of cooked meat with sauce(42.58%) was higher than the barbecue cooked meat(38.64%).The qualified rate was highest in the 4th Quarter(55.65%),and lowest in the 3rd Quarter(29.73%).The qualified rate was highest in 2010(85.00%),followed by 2006(49.59%),2007(38.44%) and 2008(33.67),the lowest rate appeared in 2009(30.12%).[Conclusion]Hygienic status of cooked meat products is poor in Qingyuan City.Hygienic supervision and management should be strengthened to improve the hygienic level of cooked meat products.更多还原