论文部分内容阅读
目的为掌握深圳市散装熟肉制品大肠菌群在不同月份、季节和温度的污染状况。方法采集深圳市餐饮业、商场销售的散装熟肉制品,检测其卫生学指标,对大肠菌群检测结果进行统计分析。结果此次分析散装熟肉制品大肠菌群项目共1756份,合格1508份,合格率是85.88%。不同月份、季节散装肉制品的大肠菌群合格率差异有显著性意义。散装肉制品大肠菌群合格率与气温间存在负相关。结论散装熟肉制品大肠菌群合格率在夏秋季或气温大于25度时相对较低,应加大夏秋季或气温大于25度时对散装熟肉制品的监管力度。
Objective To understand the pollution status of coliform bacteria in bulk cooked meat products in Shenzhen in different months, seasons and temperatures. Methods The bulk cooked meat products were collected from Shenzhen catering industry and malls. Hygienic indexes were tested and the results of coliform bacteria test were statistically analyzed. Results The analysis of bulk cooked meat products coliform bacteria project a total of 1756, pass 1508, with a pass rate of 85.88%. In different months, there was a significant difference in the passing rate of coliform bacteria in bulk meat products in the seasons. There is a negative correlation between the passing rate of coliform in bulk meat products and air temperature. Conclusion The passing rate of coliform bacteria in bulk cooked meat products is relatively low in summer and autumn or when the temperature is higher than 25 degrees Celsius. The supervision of bulk cooked meat products should be strengthened in summer and autumn or when the temperature is over 25 degrees Celsius.