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目的了解糕点面包类食品的卫生质量,为管理部门有效监管提供科学依据。方法对郑州市中原区2006—2008年糕点面包类食品生产加工单位抽样监测资料进行分析。结果共抽检样品465份,合格425份,合格率91.40%。第2、3季度合格率较低,分别为88.98%、85.34%。冷加工糕点较热加工糕点合格率低,差异有统计学意义(χ2=9.3,P<0.01)。结论郑州市中原区糕点面包类的卫生质量有待提高,应加强对生产加工、储存销售过程中重点环节的监管和季节性产品抽检工作,提高从业人员的食品卫生安全意识,不断提高产品卫生质量,保障广大消费者的身体健康。
Objective To understand the hygienic quality of bread and bakery products and provide a scientific basis for the effective supervision of the management department. Methods The sample monitoring data of cakes and bread production and processing units from 2006 to 2008 in Zhongyuan District of Zhengzhou City were analyzed. Results A total of 465 samples were sampled, 425 qualified, with a pass rate of 91.40%. The second and third quarter of the pass rate is lower, respectively, 88.98%, 85.34%. Cold processing of cakes pastes hot processing pass rate is low, the difference was statistically significant (χ2 = 9.3, P <0.01). Conclusion The hygienic quality of bakery bread in Zhongyuan District of Zhengzhou needs to be improved. The key links of production, processing and storage should be supervised and the sampling of seasonal products should be strengthened. Employees’ awareness of food hygiene and safety should be enhanced and the hygiene quality should be continuously improved. To protect the general health of consumers.