7年监测熟肉制品427份，总合格率80．8％。其中细菌总数合格率89．0％，大肠菌群合格率83.1％，未检出致病菌。鸡类和卤肉类大肠菌群合格率较低，存在食源性疾病发生的危险性。食品进入销售摊点后卫生合格率大为下降，今后监督管理工作应主要放在销售摊点上。 In the past seven years, 427 cooked meat products were monitored with a total pass rate of 80.8%. The total number of bacteria passing rate of 89.0%, coliform passing rate of 83.1%, no pathogenic bacteria were detected. Low passing rate of chicken and stewed coliform is threatening the occurrence of food-borne diseases. After the food enters the sales pitch, the health pass rate will drop greatly. In the future, supervision and management work should mainly be put on the sales pitch.