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目的了解掌握固原市食品卫生质量状况,探讨食品生产经营过程中的影响因素,加强食品卫生安全管理。方法对全市卫生监督机构2007-2010年食品抽检结果进行统计分析,检验方法按《食品卫生微生物检验》检测细菌总数、大肠菌群、致病菌。结果 8大类食品平均总合格率为92.29%,2007-2010年依次为90.65%、92.93%、91.41%和91.83%,合格率最高为酒类,98.8%;最低为糕点,89.83%。结论食品卫生质量抽检合格率呈逐年上升趋势,食品卫生安全管理水平逐步提高。
Objective To understand the quality of food hygiene in Guyuan, discuss the influencing factors in the process of food production and operation, and strengthen the food hygiene and safety management. Methods The results of food sampling in the city’s health supervision agencies from 2007 to 2010 were statistically analyzed. The test method was to detect the total number of bacteria, coliform bacteria and pathogenic bacteria according to the “Food Hygiene Microbial Test”. Results The average overall pass rate of the eight major categories of food was 92.29%, followed by 90.65%, 92.93%, 91.41% and 91.83% from 2007 to 2010 respectively. The highest pass rate was alcohol, 98.8% and the lowest was cakes, 89.83%. Conclusion The sampling rate of food hygiene quality has been increasing year by year, and the level of food hygiene and safety management has been gradually raised.