论文部分内容阅读
用卫生部制定的检验方法对本地生产的酱油进行了4次卫生质量检测与分析,从140件样品检测10项卫生指标的结果表明,酱油的卫生问题主要发生在生产加工过程,酱油含氨基酸态氮低于标准及细菌总数超过国标,是酱油质量长期低劣的主要原因。这种状况的出现既有酿造技术因素,又有职业道德问题。文章指出,对乡镇酱油厂进行全面整改实为当务之急。
With the test method developed by the Ministry of Health of the local production of soy sauce 4 times the health quality testing and analysis of 140 samples from 10 health indicators showed that the health problems of soy sauce mainly occurs in the production and processing, soy sauce containing amino acid state Nitrogen below the standard and the total number of bacteria over the national standard, is the main reason for the long-term poor quality soy sauce. The emergence of this situation both brewing technical factors, there are professional ethics issues. The article pointed out that the town of soy sauce factory to conduct a comprehensive rectification is a top priority.