摘要
目的：为探索影响凉菜卫生质量的因素,为预防和控制食源性疾病提供依据。方法：采用PEMS3.1统计软件包,对不同年度、不同季度的送样、采样样品检测结果进行分析。结果：2003～2005年共检测样品615份,总合格率为43.74%,其中共检测致病菌315份,均未检出;2003～2005年送检样品合格率为56.63%;抽检样品合格率为37.71%。不同季度的合格率从高到低依次为第四季度55%,第一季度47.06%,第二季度45.08%,第三季度38.60%。结论：2003～2005年间宾馆、饭店凉菜合格率低。2003～2005年送检样品合格率与2003～2005年抽检样品合格率相比,有显著性差异;凉菜不合格主要受大肠菌群污染;凉菜的合格率在三年间没有得到提升;今后监督重点是对宾馆、饭店凉菜的监督、监测。建议培训要到位、加大监督力度、全程有效控制、加强凉菜间的消毒管理。
Objective：To find out the factors which influence the sanitary quality of the cold dishes to provide reference to control and prevent the food born diseases. Methods：Adopts PEMS3. 1 statistics package, to carry on analysis to the detection result of the sampling and random samples of different quarter and different year. Results：From 2003 to 2005, 615 samples were detected, the total qualified rate was 43. 74%, there were 315 disease germs to be inspected in its, and nothing was detected. From 2003 to 2005, the qualified rate of sampling was 56. 63% ; and the qualified rate of random inspected samples was 37. 71%. From high to low the qualified rate of different quarters in proper order were： the fourth quarter was 55%, the first quarter was 47. 06% , the second quarter was 45. 08% , and the third quarter was 38.06%. Conclusion：From 2003 to 2005, the cold dishes of the hotel and restaurant was in low qualified rate. The qualified rate of sampling from 2003 to 2005 was significant different with the random samples inspected from 2003 to 2005 ; the disqualification of cold dishes mainly was because of the pollution of the coli - form group; and the qualified rate wasn＇t improved in 3 years; the future key point is to supervise and monitor the cold dishes of the hotel and restaurant. Qualified training, powerful supervision, effectively control the whole process, strengthening sterilization management of the cold dishes room.
出处
《中国卫生检验杂志》
CAS
2007年第11期2043-2045,共3页
Chinese Journal of Health Laboratory Technology
关键词
凉菜
微生物
合格率
食品污染
Cold dishes
Microbiology
Qualified rate
Food pollution
