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本文通过对慈溪市1985～1994年10年间食品卫生合格率的分析,为加强食品卫生监督工作提供依据.1985～1994年共检测各类食品5520件,合格4661件,总合格率为84.44%.其中理化指标合格率81、68%,细菌指标合格率85.69%.历年的食品监测合格率最低73.33%(1986年),最高88.15%(1989年).由于检测食品种类和检测数量的不同,各年度的合格率未经标化处理,不能直接用来比较.因此,是否有必要对抽检食品的种类和数量比例予以规范化,值得考虑.不同食品卫生合格率较低的是熟肉及其制品和酱油,前者平均合格率仅50.71%,后者更低为45.94%.这些食品主要是细菌数超标.合格率最高的是酒类和植物油,前者平均达90.83%,且其历年合格率从1985年的71.88%上升到1994年的100%.后者有6年都达到100%;历年合格率变化幅度较大的食品是水产品(组距15%～100%)、糕点类(组距67.86%～100%)和奶制品(组距60%～100%).从而提示对合格率低和变化幅度较大的几类食品应加强管理.
Based on the analysis of the qualified rate of food hygiene in Cixi from 1985 to 1994, this article provides the basis for strengthening the supervision of food hygiene. From 1985 to 1994, a total of 5,520 kinds of food were tested and 4661 were qualified, with a total pass rate of 84.44%. The pass rate of physical and chemical indicators was 81,68% and the pass rate of bacterial indicators was 85.69%. The passing rate of food monitoring over the years was the lowest 73.33% (1986) and the highest was 88.15% (1989). Due to the difference in the types of foods tested and the quantities tested The annual pass rate without standardization can not be used directly for comparison.Therefore, it is necessary to standardize the sampling of the type and quantity of food, it is worth considering.The lower the pass rate of different food hygiene is cooked meat and their products and The average passing rate of the former is only 50.71% and the latter is 45.94% .These foods are mainly bacteria exceeded the highest rate of liquor and vegetable oil, the former an average of 90.83%, and its calendar year pass rate from 1985 From 71.88% in 1994 to 100% in 1994. The latter reached 100% in 6 years. The food with a big change in passing rate over the years was aquatic products (15% -100% of group spacing), pastries (67.86% ~ 100%) and dairy products (60% ~ 100% group spacing) Pass rate and magnitude of changes in the larger categories of food management should be strengthened.