饮食保健
飲食保健
음식보건
Diet Health
2015年
9期
5-6
,共2页
餐饮%凉菜间%熟肉制品
餐飲%涼菜間%熟肉製品
찬음%량채간%숙육제품
Catering%The cold dishes room%Cooked meat products
目的：了解深圳市某区餐饮单位熟肉制品卫生状况，发现存在的主要问题，为完善管理政策提供科学依据。方法：以菌落总数、大肠菌群及部分致病菌为指标，对某区25家餐饮单位所经营的熟肉制品进行抽样检验。结果：中、小型餐饮单位凉菜间卫生设施配置符合率相对较低，且中、小型餐饮单位均存在菌落总数和大肠菌群超标情况，抽样检验合格率（%）存在显著性差异差异（χ2=11.22、11.59；P=0.004、0.003）。结论：监管部门应加大监管力度，进一步完善凉菜间的卫生设施设备，严厉打击售卖不符合安全标准的熟肉制品。
目的：瞭解深圳市某區餐飲單位熟肉製品衛生狀況，髮現存在的主要問題，為完善管理政策提供科學依據。方法：以菌落總數、大腸菌群及部分緻病菌為指標，對某區25傢餐飲單位所經營的熟肉製品進行抽樣檢驗。結果：中、小型餐飲單位涼菜間衛生設施配置符閤率相對較低，且中、小型餐飲單位均存在菌落總數和大腸菌群超標情況，抽樣檢驗閤格率（%）存在顯著性差異差異（χ2=11.22、11.59；P=0.004、0.003）。結論：鑑管部門應加大鑑管力度，進一步完善涼菜間的衛生設施設備，嚴厲打擊售賣不符閤安全標準的熟肉製品。
목적：료해심수시모구찬음단위숙육제품위생상황，발현존재적주요문제，위완선관리정책제공과학의거。방법：이균락총수、대장균군급부분치병균위지표，대모구25가찬음단위소경영적숙육제품진행추양검험。결과：중、소형찬음단위량채간위생설시배치부합솔상대교저，차중、소형찬음단위균존재균락총수화대장균군초표정황，추양검험합격솔（%）존재현저성차이차이（χ2=11.22、11.59；P=0.004、0.003）。결론：감관부문응가대감관력도，진일보완선량채간적위생설시설비，엄려타격수매불부합안전표준적숙육제품。
Objective:The purpose is to understand the situation of cooked meat products in one of the catering units in one of the areas in Shenzhen to find the main problems, and to provide scientific evidence for improving the management policy. Methods:Putting the total number of colonies, the large intestine bacteria and some pathogenic bacteria as indicators, A sampling inspection is made in the meat products in 25 catering units in one area. Results:The coincidence rate in the cold dish sanitary facilities in the medium and small catering units is relatively low, the total bacterial count and the large intestine bacteria are exceeded in small and medium-sized catering units, and the sampling inspection qualified rate (%) had significant difference (χ2=11.22、11.59;P=0.004、0.003). Conclusion:The supervision departments should intensify supervision and further improve the cold dishes room sanitation facilities to crack down on the sales of the cooked meat products which do not meet the safety standards.
