摘要
目的了解熟肉制品的微生物污染现状,防止熟肉制品的食用安全事故发生。方法采样后,依照GB4789.2-2010和GB4789.3-2010进行检测,再对检测结果进行统计学分析。结果检测熟肉制品255份,其中合格的207份,合格率为81.18%;定型包装熟肉制品的合格率为92.16%,高于散装熟肉制品的73.86%;超市熟肉制品的不合格率为14.02%,低于食杂店的19.64%和集贸市场的23.91%。结论鹤壁市售熟肉制品存在较大的食用安全风险,需加强安全监管。
Objective To understand the current situation of microbial contamination of cooked meat products and prevent the safety accidents of cooked meat products. Methods After sampling, the products were tested according to GB4789.2-2010 and GB4789.3-2010, and the results were analyzed statistically. Results In the 255 pieces of cooked meat products detected, 207 pieces were qualified, and the qualified rate was 81.18 %. The qualified rate of the cooked meat products packed was 92.16 %, higher than 73.86 % of which in bulk. The defective rate of cooked meat products in supermarkets was 14.02 %, lower than 19.64 % of grocery stores and 23.91 % of the market.Conclusions There is a greater risk of food safety in cooked meat products in Hebi, so it is necessary to strengthen safety supervision.
作者
王瑞兴
李涛鹏
刘岩
裴保河
WANG Ruixing;LI Taopeng;LIU Yan;PEI Baohe(Hebi Center for Diseases Control and Prevention, Henan, Hebi 226300,Chin)
出处
《河南预防医学杂志》
2018年第6期472-473,共2页
Henan Journal of Preventive Medicine
关键词
熟肉制品
微生物污染食品安全
Cooked meat products
Microbial contamination
Food safety
