杭州市下城区糕点卫生质量监测结果分析

为提高糕点的卫生质量 ,于 1999年～ 2 0 0 2年 4年间 ,对辖区内各类糕点食品加工厂及食品经销单位的糕点按随机方式进行采样、检验 ,并按照国家食品卫生指标评价、告示。 4年中累计监测 5 5 7件。结果表明 ,总合格率为 82 0 5 % ,其中冷加工糕点合格率为 6 2 70 %。针对多数企业食品加工尚处于传统的手工作业阶段 ,卫生状况不稳定 ,合格率偏低的现状 ,在加强监督、监测的同时 ,指导企业改进生产工艺 ,加速机械化进程 ,并提高他们的卫生意识和自我管理水平 ,以提高合格率。

An analysis of hygienic data from supervision of pastries in Xiacheng district,Hangzhou

In order to improve the hygienic quality of the locally produced pastries,557 samples of pastries were collected and assayed from pastry producers and retailers in this district from 1999 through 2002. The results showed that 82 05% of the samples were considered as qualified,and only 62 70% of the pastries processed by cold procedure were considered qualified. Staphylococcus aureus was detected in 15 samples. Considering the current situation that most food producers in this district are still using traditional manual operations which cannot ensure the desirable hygienic condition,it is proposed that efforts should be made to modernize the techniques and reinforce the hygienic consciousness and self discipline of the pastry producers.