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本文报告了徐州市郊区4个较大农贸市场47个卤肉摊点的卫生现状,78％的摊点无卫生防护设施,个人卫生差,卤肉无回锅再加工习惯。使用容器、工具和经营者双手细菌总数、大肠菌群污染严重。正在销售的肉制品92％的样品大肠菌群≥2.4×10~4个/100g。出锅时间不同,细菌总数差别非常显著(P<0.001)。出锅后放在(经消毒)容器内的制品92.5％的样品符合国家标准。销售摊点使用的菜盘、刀、称盘、盖肉布和操作者双手是造成卤肉严重细菌污染的重要因素。
This paper reports on the health status of 47 braised meat stalls in 4 large farmer’s markets on the outskirts of Xuzhou City. 78% of the stalls have no health protection facilities, poor personal hygiene and no reclaimed pork meat. The total number of bacteria in both hands using containers, tools and operators, coliform contamination. 92% of the meat products being sold are coliform bacteria ≥2.4 × 10 ~ 4 / 100g. Different pan-time, the total number of bacteria was very significant difference (P <0.001). 92.5% of the samples placed in the (sterilized) container after panning met the national standard. Sales of food stalls, knives, scales, cover cloths and hands of operators are important factors that cause severe bacterial contamination of braised pork.