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目的了解江西铁路地区市售熟食卤菜的卫生质量,加强卫生管理。方法对101家熟食卤菜销售单位随机采样404份,按GB 2726-2005《熟肉制品卫生标准》检测微生物指标,其中96份样品按GB 2760-2007《食品添加剂使用卫生标准》检测亚硝酸盐含量。结果熟食卤菜合格率仅46.8%。微生物指标合格率(48.5%)低于亚硝酸(85.4%),酱卤肉类合格率(57.0%)高于凉拌类(31.5%),第3季度合格率最低(36.2%)。结论江西铁路地区市售熟食卤菜的卫生质量较差,卫生监管部门应加强对熟食卤菜加工场所卫生、运输工具的监管,同时加强对从业人员卫生操作意识的规范培训。
Objective To understand the health quality of cooked Lucai in the railway market in Jiangxi Province and to strengthen the hygiene management. Methods A total of 404 samples were randomly collected from 101 cooked Haliotis diversicolor (Brasenia schreberi) marketers and tested for microbial index according to GB 2726-2005, “Sanitary Standard for Cooked Meat Products”. 96 samples were tested for nitrite content according to GB 2760-2007 “Hygienic Standard for Food Additives” . Results deli cooked food pass rate of only 46.8%. The passing rate of microbial indicators was lower than that of nitrous acid (85.4%), the qualified rate of sauce and steamed meat (57.0%) was higher than that of cold (31.5%) and the lowest was 36.2% (3%). Conclusion Hygienic quality of cooked cooked Lucai on the market of railway in Jiangxi Province is poor. The health regulatory department should strengthen the supervision over the hygiene and transportation tools of cooked loai processing place, and strengthen the standardized training on the hygiene awareness of employees.