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目的探讨致食品不合格主要因素,针对性改善本市食品卫生质量。方法依相关检验方法和国家卫生标准,对本市2006和2007年抽样食品进行检测、评价,并对数据进行统计分析。结果在抽检的20类食品样品中,非全部合格的13类食品的不合格率31.4%(微生物检验31.1%、理化检验3.7%)。糕饼类月饼的不合格率(1.0%)最低。结论食品在生产或销售等环节上受到细菌污染;食品的生产经营规模小,其不合格率高,反之则低。提示,重现监管月饼卫生质量之举措,重点应对上述缺失严加卫生监管。
Objective To investigate the main factors that lead to unqualified food and improve the quality of food hygiene in our city. Methods According to the relevant test methods and national health standards, the samples of 2006-2007 in this city were tested and evaluated, and the data were statistically analyzed. Results Among the 20 food samples sampled, 31.4% (31.1% of microorganisms and 3.7% of physicochemical tests) of non-qualified 13 kinds of food failed. Pastry cake moon cake failed (1.0%) the lowest. Conclusion The food is contaminated by bacteria in the production or sales process. The scale of production and operation of food is small, and the rate of its failure is high, otherwise it is low. Prompt, to reproduce the measures to monitor the health quality of moon cakes, focusing on the absence of severe health oversight.