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目的:了解某医院食堂熟肉制品卫生状况,评估其卫生质量,探索影响其卫生状况的因素,确保食品安全,预防食源性疾病和食物中毒的发生。方法:以消费者身份购买某医院食堂熟肉制品,按照GB/T4789.2-2003和GB/T4789.3-2003《食品卫生微生物学检验》所述方法检验,项目包括大肠菌群、菌落总数。结果:88份熟肉样品,合格75份,不合格13份,合格率为85.2%。其中菌落总数合格率为93.7%,大肠菌群合格率为87.5%,结论:该医院食堂熟肉制品合格率较高,卫生状况较稳定。但为防止食源性疾病和食物中毒的发生,维护广大住院患者和医护人员的健康,仍需加强其卫生监督和管理。
OBJECTIVE: To understand the hygienic condition of cooked meat products in a hospital canteen, assess its hygienic quality, explore the factors that affect its hygienic conditions, ensure food safety, prevent foodborne diseases and food poisoning. Methods: Consume the cooked meat products of a canteen in the hospital as a consumer, according to the methods described in GB / T4789.2-2003 and GB / T4789.3-2003 “Microbiological examination of food hygiene”. The items include coliform bacteria, total number of colonies . Results: 88 cooked meat samples, passing 75, failed 13, the passing rate of 85.2%. Including the total number of colonies pass rate was 93.7%, coliform bacteria pass rate was 87.5%, Conclusion: The hospital canteen cooked meat products higher pass rate, health status is more stable. However, in order to prevent the occurrence of food-borne diseases and food poisoning and to maintain the health of the majority of hospitalized patients and medical staff, the health supervision and management still need to be strengthened.