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目的:通过对低温肉制品嗜冷微生物污染状况的调查,来了解低温肉制品卫生状况。方法:随机抽取5家各类超市和农贸市场低温肉制品样本128份,采用BS ISO 17410-2001食品和动物饲料的微生物学适冷微生物计数检验对收集到的样本进行嗜冷微生物污染检测。结果:128份低温肉制品样本中,嗜冷微生物检出阳性率为33.6%(43/128),9个低温肉制品样本中嗜冷微生物含量超过10×104cfu/g。结论:低温肉制品中嗜冷微生物污染状况堪忧,相关卫生部门应该采取相应监督管理措施,提高食品安全卫生。
OBJECTIVE: To understand the hygienic conditions of low-temperature meat products through the investigation of the contamination status of psychrophilic microorganisms in low-temperature meat products. Methods: A total of 128 samples of low temperature meat products from 5 supermarkets and farmers’ markets were randomly selected and tested for psychrophilic microorganism contamination using the Microbiological Microbiological Microbial Count test of food and animal feed based on BS ISO 17410-2001. Results: The positive rate of psychrophilic microorganisms was 33.6% (43/128) in 128 samples of low temperature meat products. The contents of psychrophilic microorganisms in 10 samples of low temperature meat products exceeded 10 × 104cfu / g. Conclusion: The status of psychrophilic microorganism contamination in low temperature meat products is worrisome. Relevant health departments should take appropriate supervision and management measures to improve food safety and hygiene.