期刊论文

Survey and analysis on hygienic microbiological parameter of cooked meat products selected from a hospital eatery

中文

中国卫生检验杂志

1004-8685

2011

21

9

2316-2317+2319

本校为第一机构

目的：了解某医院食堂熟肉制品卫生状况,评估其卫生质量,探索影响其卫生状况的因素,确保食品安全,预防食源性疾病和食物中毒的发生。方法：以消费者身份购买某医院食堂熟肉制品,按照GB/T4789.2-2003和GB/T4789.3-2003《食品卫生微生物学检验》所述方法检验,项目包括大肠菌群、菌落总数。结果：88份熟肉样品,合格75份,不合格13份,合格率为85.2%。其中菌落总数合格率为93.7%,大肠菌群合格率为87.5%,结论：该医院食堂熟肉制品合格率较高,卫生状况较稳定。但为防止食源性疾病和食物中毒的发生,维护广大住院患者和医护人员的健康,仍需加强其卫生监督和管理。

Objective： To understand the hygienic situation of cooked meat products selected from a hospital eatery,in order to evaluate the hygiene quality and to research the influencing factors on hygiene condition about it,so as to ensure the food safety and prevent foodborne diseases and food poisoning.Methods： 88 cooked meat samples were obtained by purchase.According to the GB/T4789.2-2003 and GB/T4789.3-2003 ＂Microbiological examination of food hygiene＂,the total numbers of colony and the coliform bacteria were tested.Results： 75 cooked meat w...