中外健康文摘
中外健康文摘
중외건강문적
WORLD HEALTH DIGEST
2013年
25期
18-19
,共2页
酱卤肉%肉灌肠%亚硝酸盐%微生物%污染状况
醬滷肉%肉灌腸%亞硝痠鹽%微生物%汙染狀況
장서육%육관장%아초산염%미생물%오염상황
the sauce spiced meat%meat enema%nitrites%microbes%contamination status
目的了解抚顺市熟肉制品的卫生质量状况和存在的问题，探讨熟肉制品污染的影响因素及预防措施。方法依据《熟肉制品卫生标准》对随机抽取的141份熟肉制品中的亚硝酸盐和微生物指标进行监测、分析及结果判定评价。结果酱卤肉与肉灌肠中亚硝酸盐的污染程度无差异（x2=4.37，P>0.05），而酱卤肉的微生物污染程度较肉灌肠严重（x2=17.99，P<0.01）。结论抚顺市熟肉制品污染较为严重并分析讨论了污染原因，结合新、旧标准的对比，提出提高食品安全的有效方法。
目的瞭解撫順市熟肉製品的衛生質量狀況和存在的問題，探討熟肉製品汙染的影響因素及預防措施。方法依據《熟肉製品衛生標準》對隨機抽取的141份熟肉製品中的亞硝痠鹽和微生物指標進行鑑測、分析及結果判定評價。結果醬滷肉與肉灌腸中亞硝痠鹽的汙染程度無差異（x2=4.37，P>0.05），而醬滷肉的微生物汙染程度較肉灌腸嚴重（x2=17.99，P<0.01）。結論撫順市熟肉製品汙染較為嚴重併分析討論瞭汙染原因，結閤新、舊標準的對比，提齣提高食品安全的有效方法。
목적료해무순시숙육제품적위생질량상황화존재적문제，탐토숙육제품오염적영향인소급예방조시。방법의거《숙육제품위생표준》대수궤추취적141빈숙육제품중적아초산염화미생물지표진행감측、분석급결과판정평개。결과장서육여육관장중아초산염적오염정도무차이（x2=4.37，P>0.05），이장서육적미생물오염정도교육관장엄중（x2=17.99，P<0.01）。결론무순시숙육제품오염교위엄중병분석토론료오염원인，결합신、구표준적대비，제출제고식품안전적유효방법。
Objective To understand the quality and hygiene status and existing problems of cooked meat products in Fushun city and to investigate the impact and preventive measures of pollution in cooked meat products. Methods according to “hygienic standard of cooked meat products ”, to monitor, analyze and result decision evaluate 141 indicators of nitrites and the microbes within the sauce spiced meat and meat enema which are chosen at random .Results There is no difference between the sauce spiced meat and meat enema in terms of the degree of contamination of nitrite(x2=4.37 ,P>0.05),but microbe’s pollution level exist in the sauce spiced meat is heavier than that of in meat enema(x2=17.99 ,P<0.01).Conclusion the pollution is heavier in cooked meat products.To analyze and discuss the reason of pollution. To compare the new and old standards ,come up with an effective method of improving food security.
