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目的了解新疆兵团北疆片区部分零售点和餐饮服务业食品的污染状况,为食品监管提供理论依据。方法以师所在地为监测点,抽取当地居民主要购买场所和餐饮服务场所的凉拌菜、盒饭、生活饮用水、食醋、餐饮具、食用菌等6类864批样品,依据《食源性致病菌监测方法手册》对样品进行卫生细菌、致病菌及化学污染物检测。结果第八师和兵团直属单位食品合格率差异有统计学意义(χ2=13.655,P<0.001),其他单位差异均无统计学意义(χ2=9.315,P>0.001);食醋、食用菌样品中没有检出不合格,其他均有不合格样品检出;各种样品合格率差异有统计学意义(χ2=471.677,P<0.05),其中凉拌菜合格率最低,只有6.72%,其次是盒饭和生活饮用水,分别为61.16%、62.94%;食品来源地不同差异有统计学意义(χ2盒饭=18.679,P<0.05,χ2生活饮用水=62.876,P<0.05)。结论本次抽检地区餐饮业服务场所卫生条件较差,监督机构应加强餐饮服务业的监管,规范采样、送样、保存、检测等工作流程和作业指导书,扩大凉拌菜、生活饮用水和盒饭抽检范围和增加抽检数量。
Objective To understand the pollution status of foodstuffs in some retail outlets and foodservice industry in the Northern Corps of Xinjiang Corps and provide a theoretical basis for food regulation. Methods Based on the location of the division, 864 batches of samples including 6 types of cold vegetables, box lunch, drinking water, vinegar, tableware and edible fungus were collected from the main places of purchase and food service places of local residents. According to “ Bacteria Monitoring Method Manual ”to carry out health samples of bacteria, pathogens and chemical contaminants detection. Results There was a significant difference in food passing rate between the 8th Division and the Corps (χ2 = 13.655, P <0.001), but no significant difference was observed in other units (χ2 = 9.315, P> 0.001) (Χ2 = 471.677, P <0.05). The qualified rate of salad dressing was the lowest, only 6.72%, followed by box lunch And drinking water were 61.16% and 62.94% respectively. There were significant differences in the origin of food (χ2 = 18.679, P <0.05, χ2 drinking water = 62.876, P <0.05). Conclusion This sampling area has poor sanitary conditions in the service areas of catering industry. Supervision agencies should strengthen the supervision of catering service industry, standardize the working procedures and instruction manuals such as sampling, sample sending, storage and testing, and expand salad dishes, drinking water and lunch boxes Sampling scope and increase the number of sampling.