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为了解我区部队食品卫生状况,加强食品卫生管理和监督,做好部队卫生防病工作,我们于1982～1984年对我区机关、院校、部队制作的冷饮及其他食品采样进行了卫生细菌学检查,结果报告如下。材料与方法一、样品的来源及种类样品分别采自我区部分机关、院校、招待所、仓库、部队的38个冷饮厂及74个伙食单位制作的各类食品共242份,其中冷饮食品(包括散装果味水、酸梅汤;果味、淀粉、牛奶、可可、赤豆冰棒;冰砖、冰其淋)共125份。其他食品(包括糕点、鲜牛奶、酱腌菜、酱油、豆酱、豆腐、凉粉)共117份。二、样品的采集和检验方法均按中华人民共和国卫生部制定的食品卫生检验方法(微生物学部份)进行。对冷饮食品做了细菌总数及大肠菌群近似数的检查;对糕点、
In order to understand the situation of food hygiene in the army in our district, strengthen the management and supervision of food hygiene, and do a good job in the prevention and control of epidemic diseases in the armed forces, we carried out the sampling of hygienic bacteria in cold drinks and other food products made by organs, schools and units in our district from 1982 to 1984 School inspection, the results reported below. Materials and Methods 1. Sources and Species of Samples Samples were collected from 242 cold drinks factories and 74 food production units of various agencies, institutions, institutions, guest houses, warehouses and military units in the region, respectively. Among them, 242 were hot and cold foods Bulk fruity water, plum juice; fruit, starch, milk, cocoa, red bean popsicles; A total of 117 other foods (including cakes, fresh milk, pickles, soy sauce, bean paste, tofu, jelly) Second, the sample collection and testing methods according to the People’s Republic of China Ministry of Health to develop food hygiene testing methods (Microbiology part). On the cold food made a total number of bacteria and coliform bacteria number of checks; the cakes,