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目的:调查糕点、卤制品、馒头、凉皮、豆腐卫生安全状况,为相关监管部门建议监管重点及管理方向。方法:连续监测4年,比较散装食品合格率,并与2008年预包装食品20个批次检测结果比较;比较不同季节散装食品的合格率。结果:预包装食品合格率100%,散装食品合格率83%,合格率呈逐年上升趋势;夏秋季合格率最低;经SPSS软件分析,夏秋季与春冬季有显著差异。结论:散装食品以微生物污染为重,夏秋季不合格率最高,监管部门应以散装食品为监管重点,并且关注时间点为夏秋季。
Objective: To investigate the health and safety status of cakes, stew products, steamed bread, cool peels and tofu, and to provide the relevant supervisory departments with the key supervision points and management directions. Methods: Continuous monitoring for 4 years, comparison of bulk food passing rate, and pre-packaged food in 2008 compared with 20 batches of test results; comparison of different seasons bulk food pass rate. Results: The pass rate of pre-packaged food was 100% and the pass rate of bulk food was 83%. The pass rate showed a year-by-year upward trend. The pass rate was the lowest in summer and autumn. The SPSS software showed significant difference between summer and autumn and spring and winter. CONCLUSIONS: Bulk foods take microbial pollution as the most important issue, with the highest failure rates in summer and autumn. Regulatory authorities should focus on bulk foods and focus on summer and autumn.