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目的了解2013年福建省餐饮服务单位食品安全状况,为开展卫生监督提供依据。方法根据闽卫法监[2013]38号通知要求,对餐饮服务单位销售的11类食品进行抽检,依据相关国标检测和判定。结果共抽检样品2 386份,合格2 110份,总合格率88.4%。仅辣椒酱和辣酱粉合格率100.0%;不合格产品中,微生物指标不合格率51.2%,理化指标不合格率20.5%;以豆腐合格率最低(53.4%),且随被采样单位级别的降低而降低,来自快餐店的最低(20.0%);食用冰块的菌落总数不合格率2.5%,金黄色葡萄球菌0.6%;腌制生食水产品和酱卤肉的金黄色葡萄球菌不合格率分别为4%和2.3%;4%的酱卤肉亚硝酸盐用量超标。结论应对抽检样品的不合格原因采取相应措施,确保餐饮服务消费的食品安全。
Objective To understand the food safety status of catering service units in Fujian Province in 2013 and provide the basis for health supervision. Methods According to the requirements of Notice No. 38 of MinWei Fa Jian [2013], 11 types of foodstuffs sold by catering service units were inspected and tested according to the relevant national standard. Results A total of 2 386 samples were sampled, 2 110 were qualified, with a total pass rate of 88.4%. Only pepper sauce and hot sauce powder pass rate of 100.0%; unqualified products, microbial indicators of unqualified rate of 51.2%, physical and chemical indicators failed rate of 20.5%; with tofu pass rate was the lowest (53.4%), and with sampling unit level decreased (20.0%) in the fast food restaurants, 2.5% of the total number of colonies that consumed ice and 0.6% of the Staphylococcus aureus, respectively. The percentages of Staphylococcus aureus that marinated fresh seafood and miso meat were respectively 4% and 2.3%; 4% sauce sauce nitrite dosage exceeded. Conclusion The reasons for the nonconformity of sampling samples should be taken to ensure the food safety of catering services.