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目的通过对各种食品的卫生细菌学进行检测,找中监督工作中的薄弱环节,调整工作重心,确保食品卫生的安全。方法对全区7类食品依据中华人民共和国国家标准GB/T4789-2003《食品卫生微生物学检验》规定的检验方法进行进行了抽检。结果罐头、糕点食品的合格率较高,纯净水、豆制品合格率较低。结论加强对纯净水、豆制品的生产加工及销售的一体化管理,加大乡镇、集贸市场的食品卫生监管力度,加强夏、秋季节的监督频率。
Objective Through the detection of various kinds of food hygiene bacteriology, find the weak links in the work of supervision, adjust the focus of work to ensure the safety of food hygiene. Methods Seven types of food in the region according to the People’s Republic of China national standard GB / T4789-2003 “food hygiene microbiology test” the provisions of the test method for sampling. The results of canned food, pastry food higher pass rate, pure water, soy products lower pass rate. Conclusion Integrative management of the production, processing and sale of purified water and soy products should be stepped up. The supervision of food hygiene in towns and markets should be stepped up and the frequency of supervision in summer and autumn should be strengthened.