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[目的]了解月饼卫生质量,为加强监督、引导正确消费提供依据。[方法]抽检海珠区2004—2008年间中秋月饼403份,按国标进行检测评价。[结果]2004—2008年月饼检测总合格率为96.1%,各年度合格率保持在92.3%～100.0%。不合格主要因素是细菌总数、大肠菌群和防腐剂等指标。[结论]应加强食品生产厂家的卫生监督和管理,对食品从业人员进行卫生知识培训,提高月饼合格率。
[Objective] To understand the hygienic quality of moon cakes and provide the basis for strengthening the supervision and guiding the correct consumption. [Method] A total of 403 mid-autumn mooncakes from 2004 to 2008 in Haizhu District were sampled and tested according to the national standard. [Result] The total qualification rate of mooncake test in 2004-2008 was 96.1%, and the passing rate in each year was maintained at 92.3% -100.0%. The main factors of failure are the total number of bacteria, coliform bacteria and preservatives and other indicators. [Conclusion] Health supervision and management of food manufacturers should be strengthened, health knowledge training should be conducted for food practitioners, and the passing rate of moon cakes should be improved.