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目的研究镇江市场散装熟肉制品微生物污染的时空分布及其影响因素,为控制食源性疾病提供科学依据。方法于2008年,每月对32家经营店各采集散装熟肉制品3份,按照国家标准检测方法GB/T4789-2003对菌落总数、大肠菌群、沙门菌、志贺菌、金黄色葡萄球菌进行检测。样本率的比较采用SPSS13.0统计软件进行χ2检验。结果1152份散装熟肉样品,总合格率为71.88%,不合格的主要原因是菌落总数、大肠菌群超标,未检出致病菌。菌落总数、大肠菌群超标率以6—10月份为高峰。烧烤类制品大肠菌群、菌落总数超标率均高于卤制类,差异有统计学意义(P<0.01)。大肠菌群超标率,农贸市场>专卖店>餐饮店>大型超市;菌落总数超标率,农贸市场>餐饮店>专卖店>大型超市,差异均有统计学意义(P<0.01)。结论市场销售的散装熟肉制品卫生质量亟待提高,需进一步加强对加工、运输、销售污染环节的卫生监督。
Objective To study the spatiotemporal distribution and influencing factors of microbial contamination of cooked cooked meat products in Zhenjiang market and provide a scientific basis for controlling foodborne diseases. Methods In 2008, 3 batches of bulk cooked meat products were collected from 32 stores each month. The total number of colony, coliform, Salmonella, Shigella, Staphylococcus aureus Test. Sample rate comparison using SPSS13.0 statistical software for χ2 test. Results 1152 bulk cooked meat samples, with a total pass rate of 71.88%, the main reason for failure is the total number of colonies, coliform exceeded, not detected pathogens. The total number of colonies, coliform bacteria exceeded the rate in June-October as the peak. Barbecue products coliform bacteria, the total exceeded the rate of colonies were higher than the halogen class, the difference was statistically significant (P <0.01). Coliform bacteria exceeded the standard, farmers markets> specialty stores> restaurants> large supermarkets; total number of colonies exceeded the standard, farmers markets> restaurants> specialty stores> large supermarkets, the differences were statistically significant (P <0.01). Conclusion The hygiene quality of bulk cooked meat products marketed urgently needs to be improved, so it is necessary to further strengthen the hygiene supervision on the processing, transportation and sale of pollution.