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目的通过对无锡市锡山区餐饮单位2009—2016年卤菜卫生指标检测结果的调查和分析,找出影响卤菜卫生质量的危害因素,明确关键控制点(HACCP),提出有效的解决方案。方法采集2009—2016年的卤菜样品共2 723份,按《熟肉制品卫生标准》GB2726-2005进行微生物指标的检测,按《食品添加剂使用卫生标准》GB2760-2011(2009-2011.06为GB 2760-2007)进行理化指标的检测。结果卤菜样品卫生指标的检测合格率为62.80%,卫生质量不容乐观;大(中)、小餐饮单位的检测合格率分别为60.77%、66.53%,差异有统计学意义(χ~2=8.81,P<0.01);影响卤菜合格率的指标有细菌性污染指标菌落总数、大肠菌群、金黄色葡萄球菌以及理化指标亚硝酸盐。结论市场监管部门必须对辖区内的餐饮单位加强监管,使HACCP管理体系能够有效地实施,进一步提高卤菜卫生质量,保障人民群众的食品安全和身体健康。
OBJECTIVE: To find out the factors that affect the hygienic quality of Braised vegetables and find out the key control points (HACCP) through the investigation and analysis of the detection results of Brasenia schreberi health indicators from 2009 to 2016 in Xishan District, Wuxi City, and to propose effective solutions. Methods A total of 2 723 samples of Radix rehmanniae collected from 2009 to 2016 were collected and tested for microbial index according to the hygiene standard for cooked meat products GB2726-2005 according to the standards of GB2760-2011 (2009-2011.06 for GB 2760- 2007) physical and chemical indicators of the test. Results The detection rate of hygiene index of loofah samples was 62.80%, and the quality of hygiene was not optimistic. The passing rates of large (middle) and small catering units were 60.77% and 66.53% respectively, with significant difference (χ ~ 2 = 8.81, P <0.01). The indexes that affected the passing rate of Brasenia schreberi were bacterial colonies, coliforms, Staphylococcus aureus and physical and chemical indicators nitrite. Conclusion Market regulators must strengthen their supervision of catering establishments in their respective jurisdictions so that the HACCP management system can effectively implement this plan to further improve the hygiene quality of Braised vegetables and ensure the food safety and physical health of the people.