为了解海阳城区市售馒头及面粉卫生质量 ,以便采取相应对策 ,1999年 5～ 6月随机对城区部分市售馒头及面粉卫生理化指标进行了检测。1　材料与方法1999年 5～ 6月对分布于城区的 2 5家生产加工销售点随机抽取了 4 0份样品 ,其中集体加工点 10家 ,馒头、面粉各 10份 ;个体加工点 In order to understand the hygienic quality of bread and flour in the market of Haiyang City in order to take corresponding countermeasures, the physical and chemical indexes of some steamed bun and flour in the urban area were tested randomly from May to June in 1999. MATERIALS AND METHODS From May to June 1999, 40 samples were randomly selected from 25 production and processing outlets distributed in the urban area, of which 10 were collective processing sites and 10 were flour and bread respectively. Individual processing points