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目的:为了解南通市开发区卤菜卫生质量。方法:采集开发区饭店、农贸市场卤菜店共计38家的卤菜样品76份,进行菌落总数、大肠菌群、致病菌、食品添加剂检测。菌落总数、大肠菌群、致病菌按《熟肉制品卫生标准》GB2726-2005进行评价,食品添加剂按《食品添加剂使用卫生标准》GB2760-2007进行评价。结果:76份样品,总合格率为42.11%(32/76),微生物指标合格率为56.58%(43/76),食品添加剂指标合格率为65.79%(50/76)。菌落总数在11项单项检测指标中合格率最低为(77.63%)(59/76)。结论:开发区卤菜制品总体合格率较低,应加强对卤菜业的卫生管理。
Objective: To understand the health quality of Luzhu in Nantong Development Zone. Methods: A total of 76 samples of Braseniae from 38 restaurants in R & D Hotels and Farmers’ Market were collected, and the total number of colony, coliforms, pathogens and food additives were tested. The total number of colony, coliform bacteria, pathogens according to “cooked meat hygiene standards” GB2726-2005 evaluation, food additives according to “health food additive standards” GB2760-2007 evaluation. Results: The total pass rate of 76 samples was 42.11% (32/76). The passing rate of microbial indicators was 56.58% (43/76). The passing rate of food additives was 65.79% (50/76). The lowest pass rate was 77.63% (59/76) among the 11 single detection indexes. Conclusion: The overall qualified rate of Luzhu products in the development zone is low, and the hygienic management of luzhu industry should be strengthened.