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目的了解滨州市肉及肉制品的卫生学特征,探讨其安全水平和污染程度。方法按照相关国家标准检测方法对2014年市售肉及肉制品中的铅、镉、总汞、总砷、苯甲酸、山梨酸、硝酸钠、亚硝酸钠、单核细胞增生李斯特菌、金黄色葡萄球菌、沙门菌、致泻性大肠埃希菌进行常规监测。结果化学污染物监测中,肉及肉制品中所检测元素的合格率为100.00%,熟肉制品中苯甲酸、亚硝酸钠的合格率均为100.00%,山梨酸的合格率为95.00%。食源性致病菌检测中,单核细胞增生李斯特菌、沙门菌的检出率为0.00%,金黄色葡萄球菌、致泻性大肠埃希菌的检出率分别为3.33%、13.33%。结论应加强对食品加工、流通环节的卫生监管,提高全民食品安全意识,预防食品污染引发事件或疾病的发生。
Objective To understand the hygienic characteristics of meat and meat products in Binzhou and discuss the safety level and pollution degree. Methods According to the relevant national standard test methods, the contents of lead, cadmium, total mercury, total arsenic, benzoic acid, sorbic acid, sodium nitrate, sodium nitrite, Listeria monocytogenes, gold Staphylococcus aureus, Salmonella, diarrheal Escherichia coli for routine monitoring. Results In the monitoring of chemical pollutants, the pass rate of the detected elements in meat and meat products was 100.00%. The passing rate of benzoic acid and sodium nitrite in cooked meat products was 100.00% and the passing rate of sorbic acid was 95.00%. Detection of food-borne pathogens, Listeria monocytogenes, Salmonella detection rate was 0.00%, Staphylococcus aureus, diarrhea-causing Escherichia coli were 3.33%, 13.33% . Conclusions Health supervision on food processing and circulation should be strengthened to raise awareness of food safety for all people and prevent occurrence of incidents or diseases caused by food contamination.