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目的掌握江西省餐饮业腌腊肉制品的卫生质量状况,为餐饮业腌腊肉制品的卫生监督管理提供科学依据。方法采用GB/T5009.44—2003《肉及肉制品卫生标准的分析方法》、GB/T5009.37—2003《食用植物油卫生标准分析方法》、GB/T5009.33—2003《食品中亚硝酸盐与硝酸盐的测定》分析方法对腌腊肉制品进行检测分析。结果150份样品散装合格率为32.8%,定型包装合格率为62.5%。结论餐饮业腌腊肉制品合格率偏低,应加大餐饮业腌腊肉制品卫生监督管理力度。
Objective To understand the quality of the cured meat products in the catering industry in Jiangxi Province and provide a scientific basis for health supervision and management of the cured meat products in the catering industry. Methods The method of GB / T5009.44-2003 “Method for analysis of hygienic standard of meat and meat products”, GB / T5009.37-2003 “hygienic standard analysis method of edible vegetable oil”, GB / T5009.33-2003 “nitrite in food And nitrate determination ”analysis method for the analysis of cured meat products. The results of 150 samples bulk pass rate of 32.8%, stereotypes package pass rate of 62.5%. Conclusion The passing rate of cured meat products in the catering industry is relatively low. Health supervision and management of cured meat products in the catering industry should be stepped up.