调查了徐州市区主要沿街的羊肉串摊点,其中95％以上无任何卫生防护设施,露天加工销售,个人卫生差,盛羊肉串的容器和从业者的手细菌总数、大肠菌群污染严重。羊肉串所用佐料辣椒粉大肠菌群超标近800倍,辣酱近400倍。油炸、炭烤羊肉串80％左右的样品细菌总数或大肠菌群超标达200倍,而电烤均合格。三种制作方法的羊肉串苯并(a)芘含量差别显著P<0.01,油炸>炭烤>电烤。羊肉串串条手握处HBsAg检出率高达24.3％,不同制作方法间差别显著P<0.05,电烤最低。 Surveyed the main mutton stalls along the streets of Xuzhou. More than 95% of them did not have any sanitation facilities. The open-air processing and sales, poor personal hygiene, and the total number of hand-held bacteria in containers and practitioners holding lamb kebabs were causing serious coliform contamination. Shredded lamb chilli paste used in nearly over 800 times the coliform, nearly 400 times the sauce. Fried, charcoal kebab about 80% of the total number of samples or coliform bacteria exceeded 200 times, while the electric roast are qualified. The difference of the content of benzo (a) pyrene in the mutton skewers with three methods was significant (P <0.01), frying> charcoal> roasted. The detection rate of HBsAg in the kebabs was 24.3%, the difference between different production methods was significant P <0.05, the lowest was roasted.