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目的:了解深圳即食食品卫生状况,加强食品卫生监管,预防食物中毒的发生。方法:采集全市各区的超市、农贸市场、餐厅的即食食品,并按国家相关标准[1~5]进行检测评价。结果:208件样品总合格率为46.15%,熟肉制品合格率为33.33%,泡菜(大白菜)合格率为72.13%,直接生食蔬菜合格率为32.35%,沙拉合格率为40.00%;对不同类型检测单位进行比较,餐厅即食食品要高于超市与农贸市场即食食品合格率,但差异无显著性;对不同时间采集的样品进行比较,差异无显著性。结论:深圳市即食食品合格率低,卫生行政部门需加大管理力度,规范即食食品加工的制作过程。
Objectives: To understand the status of ready-to-eat food in Shenzhen, strengthen food hygiene supervision and prevent food poisoning. Methods: Collecting instant foods from supermarkets, farmers’ markets and restaurants in all districts of the city and testing and evaluation according to relevant national standards [1 ~ 5]. Results: The total passing rate of 208 samples was 46.15%, the passing rate of cooked meat products was 33.33%, the passing rate of kimchi (Chinese cabbage) was 72.13%, the pass rate of raw raw vegetables was 32.35% and the passing rate of salad was 40.00% Type of testing units were compared, the restaurant ready-to-eat foods higher than the supermarket and farmers market ready-to-eat food pass rate, but the difference was insignificant; samples collected at different times, the difference was insignificant. Conclusion: The passing rate of ready-to-eat food in Shenzhen is low, and the health administrative department needs to step up its management and standardize the process of making ready-to-eat food.