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我们于一九九○年四月对全区十三个县市生产酱油、食醋的单位随机抽取二十二个单位,占生产厂家的80％。检验结果:酱油22份样品仅2份合格,合格率为9.1％。食醋16份样品中,有5份合格,合格率为31.25％。从调查结果看出:我区生产的酱油、食醋卫生指标合格率较低,尤其是酱油合格率仅9.1％。建议生产厂家应加强自身管理和卫生监督工作,各级卫生监督部门与职能单位应加强对酱油、食醋生产的监督监测,不合格产品不得上市出售。
In April 1990, we randomly selected 22 units of soy sauce and vinegar from 13 counties and cities in the region, accounting for 80% of the manufacturers’ production. Test results: Soy sauce 22 samples only 2 qualified pass rate of 9.1%. Vinegar 16 samples, 5 were qualified, with a pass rate of 31.25%. According to the survey results, the qualified rate of sanitation indicators of soy sauce and vinegar in our region is low, especially the qualified rate of soy sauce is only 9.1%. It is suggested that manufacturers should strengthen their own management and health supervision work. Health supervision departments and functional units at all levels should strengthen supervision and monitoring on the production of soy sauce and vinegar, and unqualified products may not be put on the market for sale.