论文部分内容阅读
[目的]为了解和提高张家港市卤菜卫生质量。[方法]采用现场监督抽样方法对张家港市卤菜卫生质量进行检测。[结果]2006~2008年合计检测卤菜样品726份,合格的431份,合格率为59.37%。每年的合格率分别为35.56%、76.92%、59.20%,差异有统计学意义(P<0.01)。酱卤肉合格率为60.54%,非发酵豆制品合格率为51.58%,二者差异无统计学意义(P>0.05)。[结论]张家港市卤菜的卫生质量不容乐观。相关部门应加大监督监测力度,提高卤菜的卫生质量,降低卤菜食品的安全风险。
[Objective] To understand and improve the hygiene quality of Luzhu [Method] The sampling method of on-the-spot supervision was used to test the hygienic quality of Halibut in Zhangjiagang. [Result] A total of 726 samples of Braised cabbage were tested in 2006-2008, with 431 qualified, the pass rate was 59.37%. The annual pass rates were 35.56%, 76.92% and 59.20%, respectively, with significant differences (P <0.01). The qualified rate of sauce and stewed meat was 60.54% and that of non-fermented soybean products was 51.58%. There was no significant difference between them (P> 0.05). [Conclusion] The health quality of Lucai in Zhangjiagang City can not be optimistic. Relevant departments should step up supervision and monitoring efforts to improve the quality of Lu Cai health and reduce the safety risks Lu Cai food.