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ｔ值分别为２．６７、５．１１、６．３９．Ｐ＜０．０１所有样品感官情况均未发现异常，大肠菌群均合格，即出厂≤９０个／１００克，销售≤１５０个／１００克。致病菌均未检出。细菌总数测定结果见表１、２。三个不同采样点的样品合格率及均值经检验均有显著差异，即生产出来的糕点经库存再运至零售店的过程中，微生物污染明显加重。糕点库存及零售环节合格率明显低于生产车间。不同包装糕点的合格率及均值经检验差异显著，即散装糕点的微生物污染程度远远大于包装糕点。３讨论散装糕点食品无固定包装，可以受到盛放容器、运输工具、加工及销售人员的手、食品夹、空气中的飘尘及苍蝇等因素的细菌污染。而且从生产到库存到销售，经过的环节越多，时间越长，造成污染的机会越多，污染越严重。而包装糕点食品很少受到上述因素的细菌污染，其合格率就远远高于散装糕点。糕点食品的微生物污染主要是散装糕点的污染，应逐步用包装糕点取代散装糕点。加强糕点运输及零售环节的卫生管理，是提高糕点食品卫生质量的一个重要手段。
t values were 2.67,5.11,6.39. P <0.01 All samples were found no abnormal sensory situation, coliform are qualified, that is, the factory ≤ 90/100 grams, sales ≤ 150/100 grams. Pathogens were not detected. The total bacterial count results are shown in Tables 1 and 2. Three different sampling points of the sample pass rate and the average test have significant differences, that is, the production of cakes through the inventory and then shipped to the retail process, significantly increased microbial contamination. Pastry inventory and retail pass rate was significantly lower than the production workshop. Different packaging pastries passing rate and the average difference significantly after testing, that is, the degree of microbial contamination of bulk pastries is far greater than the packaging of cakes. 3 Discussion Bulk cake food without fixed packaging, containers, transport vehicles, processing and sales staff hands, food clips, airborne dust and flies and other factors in bacterial contamination. And from production to inventory to sales, after the more links, the longer the chance of pollution caused by the more serious pollution. The packaging of pastries less affected by the bacterial contamination of the above factors, the pass rate is much higher than bulk cakes. Microbial contamination of pastry food is mainly the pollution of bulk cakes, packaging cakes should be gradually replaced by bulk cakes. Strengthening the hygiene management of the pastry transport and retail sectors is an important measure to improve the hygienic quality of pastry food.