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目的:了解市售散装熟肉制品被微生物污染的状况,为食源性疾病的预防和控制提供科学依据。方法:于2006年1月和2006年4月分两次在上海市34家(次)超市和67家(次)熟食店以购买形式购买具有代表性的散装熟肉制品共计480件,依照国家标准进行检验和结果评价。结果:共检散装熟肉制品480件(超市240件,熟食店240件),合格137件,总合格率为28.54%。结论:上海市市售散装熟肉制品被微生物污染的程度较为严重,总合格率偏低;超市和熟食店、中式和西式的样品合格率均存在显著差异。影响其合格率的因素是多方面的,包括产品的加工方法、销售过程的操作方法以及温度变化和运输、储存、环境设施条件等。
Objective: To know the condition of the commercial bulk cooked meat products contaminated by microorganisms and to provide a scientific basis for the prevention and control of foodborne diseases. Methods: A total of 480 representative bulk cooked meats were purchased from 34 supermarkets in Shanghai and 67 delicatessen in Shanghai in January 2006 and April 2006 respectively. According to the national Standard test and result evaluation. Results: A total of 480 pieces of cooked meat products were seized (240 in the supermarket and 240 in the deli), of which 137 were qualified with a total pass rate of 28.54%. Conclusion: The degree of microbial contamination of bulk cooked meat products on the market in Shanghai is relatively serious, with a low total pass rate. There is a significant difference in the pass rates between Chinese and Western samples in supermarkets and delicatessens. Factors that affect their pass rate are many, including product processing methods, methods of operation of the sales process and temperature changes and transport, storage, environmental facilities and so on.