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为了解本区农村生产及销售酱油的卫生质量 ,于 2 0 0 1年6～ 9月份 ,我们对全区农村酿造厂和农村酱油零售点进行采样检测 ,现将结果报告如下。1 材料与方法酱油酿造厂按生产规模大小 ,每厂随机抽取样品 2份以上 ,农村零售点每点采样 1份 ,每份 0 5kg ;微生物指标按GB4789-199
In order to understand the health quality of soy sauce produced and sold in rural areas in the region, from June to September 2001, we sampled and tested retail outlets of rural breweries and rural soy sauce in the region. The results are reported as follows. 1 Materials and methods Soy sauce brewing plant according to the size of the production scale, each plant randomly selected more than 2 samples, each point of rural retail outlets sampling 1, each 0 5kg; microbial indicators by GB4789-199