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本文报告分析了成都市青羊区１９９３年～１９９７年熟肉及其制品监测结果。结果显示：在抽检２９１件样品中，全部指标合格为２０８件，平均合格率为７１．４８％，合格率以１９９５年最高，为７９．２５％，熟肉及其制品以烤肉类合格率最高，为７８．３８％，各熟肉制品间差异不显著（Ｐ＞０．０５）；按季度分析，合格率以第１、４季度合格率最高，分别为８９．３９％和８４．６２％，各季度间差异极显著（Ｐ＜０．００５）；大肠菌群超标６９件，未检出致病菌，造成熟肉及其制品不合格的重要因素是进货、生产加工、运输和销售摊点暴露于空气中以及使用被污染的菜盘、刀、称盘、盖肉布、操作者的手等。作者对加强熟肉及其制品的卫生监督管理提出了建议。
This paper reports the monitoring results of cooked meat and its products from 1993 to 1997 in Qingyang District, Chengdu. The results showed that in all the 291 sampling samples, all the indexes were qualified as 208, the average pass rate was 71.48%, the pass rate was the highest in 1995, 79.25%, the highest passing rate of cooked meat and its products was roasted meat , Which was 78.38%. There was no significant difference between the cooked meat products (P> 0.05). According to the quarterly analysis, the pass rates were the highest in the first and the fourth quarters with 89.39% and 84.62% respectively (P <0.005). The number of coliform bacteria exceeded 69 and no pathogens were detected. The main factors that caused the unqualified cooked meat and their products were the purchase, production, processing, transportation and sale of stalls Exposure to air and use of contaminated dishes, knives, scales, drapes, hands of operators, etc. The author put forward suggestions on strengthening the hygiene supervision and management of cooked meat and its products.