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目的了解石嘴山市熟肉制品的卫生状况及影响其卫生质量的因素,提高熟肉制品的卫生质量,确保广大群众的食用安全为卫生监督工作提供科学依据。方法按GB/T4789-2003《食品卫生微生物学检验》对2008年熟肉制品进行分析。结果不同来源熟肉制品熟食店高于熟食摊,不同季度熟肉制品第一、四季度高于第二、三季度。结论食品卫生监督部门要采取有效可行的管理手段,加强重点季度的卫生监督,提高熟肉制品的卫生质量。
Objective To understand the health status of cooked meat products in Shizuishan City and the factors that affect their hygienic quality, to improve the hygienic quality of cooked meat products and to ensure the food safety of the broad masses to provide a scientific basis for health supervision. Methods According to GB / T4789-2003 “Microbiological examination of food hygiene”, the cooked meat products in 2008 were analyzed. The results of different sources of cooked meats cooked food stalls higher than cooked food, different quarters cooked meats first, four quarters higher than the second and third quarters. Conclusion Food hygiene supervision departments should take effective and feasible management measures to strengthen health supervision in key quarters and improve the hygiene quality of cooked meat products.