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[目的]了解市售散装熟肉的卫生质量,探讨影响卫生质量的因素,为散装熟肉制品的卫生管理提供参考依据。[方法]对桓台县辖区2007～2008年157家熟肉经营店与130家个体熟肉摊点销售的散装熟肉制品进行细菌学指标的检测。[结果]2007～2008年合计检测熟肉制品826份,合格的574份,合格率为69.49%。2007年为65.57%(259/395),2008年为73.09%(315/431),差异有统计学意义(P<0.05)。第一季度合格率为75.82%(138/182),第二季度为61.19%(134/219),第三季度为67.40%(153/227),第四季度为75.25%(149/198),差异有统计学意义(P<0.01)。店面经营的熟肉制品合格率为78.41%(443/565),流动摊贩为50.19%(131/261),差异有统计学意义(P<0.01)。自制产品的合格率为76.18%(403/529),非自制产品的合格率为57.58%(171/297),差异有统计学意义(P<0.01)。[结论]桓台县市售散装熟肉制品的卫生质量不容乐观,提高从业人员的卫生意识,规范其操作行为,健全加工、运输、销售环节的卫生设施,是提高散装熟肉制品合格率的关键。
[Objective] The research aimed to understand the sanitary quality of cooked cooked meats in bulk, discuss the factors that affect the quality of hygiene, and provide reference for the hygiene management of bulk cooked meat products. [Method] The bacteriological indexes of bulk cooked meat products sold in 157 stores and 130 individual cooked meats in Huantai Prefecture from 2007 to 2008 were tested. [Result] A total of 826 samples of cooked meat products were obtained from 2007 to 2008, 574 were qualified, the pass rate was 69.49%. 65.57% (259/395) in 2007 and 73.09% (315/431) in 2008, the difference was statistically significant (P <0.05). In the first quarter, the pass rate was 75.82% (138/182), 61.19% (134/219) in the second quarter, 67.40% (153/227) in the third quarter, and 75.25% (149/198) in the fourth quarter. The difference was statistically significant (P <0.01). The passing rate of cooked meat products operated by the stores was 78.41% (443/565) and that of mobile vendors was 50.19% (131/261), with significant difference (P <0.01). The pass rate of self-made products was 76.18% (403/529), while that of non-self-made products was 57.58% (171/297). The difference was statistically significant (P <0.01). [Conclusion] The hygienic quality of bulk cooked meat products on the market in Huantai County is not optimistic, health consciousness of employees is improved, health behaviors of processing, transportation and sales are improved, and the passing rate of bulk cooked meat products is improved The essential.