作　　者： ; ; ; ;

机构地区： 深圳职业技术学院应用化学与生物技术学院

出　　处： 《深圳职业技术学院学报》 2007年第4期33-35,共3页

摘　　要： 为了了解深圳市食品安全状况,有目的地进行管理,确保食品消费安全,采用购买方式对全市超市、农贸市场、餐馆酒楼和集体食堂待销售或待烹饪的畜肉类食品,如猪肉、牛肉和猪肝,及禽肉类食品等进行抽样检查,按照国家、行业和地方标准评价并计算抽查结果的合格率。结果显示,全市畜肉类食品抽查平均合格率为79.4%,其中猪肉合格率为95.0%,牛肉合格率为83.3%,猪肝合格率为60.0%,不同畜肉品种合格率比较有较显著性差异(p<0.001);全市禽肉类食品抽查平均合格率为63.3%,其中鸡肉合格率为83.3%,鸭肉合格率为39.2%,鸡肉与鸭肉合格率比较有极显著性差异(p<0.001);超市、农贸市场、餐馆酒楼和集体食堂4个不同抽样点的畜、禽肉合格率比较无显著性差异(p>0.05)。深圳市肉类食品安全状况总体良好,但仍存在不安全因素,提示政府卫生监管部门仍需加大对食品安全监管力度。 To have some idea of food safety in Shenzhen, providing some directions for market supervision and ensuring healthy food consumption, samples of pork, beef, pork liver, chicken and duck in supermarkets, markets, restaurants, and dining-room are taken to test their qualification for local and national standards and requirements. Results show that the average qualification rate of meat is 79.4 %, with pork 95.0 %, beef 83.3 %, and pork liver 60.0%. Significant difference is found among different meat （p〈0.001）.The average qualification rate of poultry food is 63.3 % with chicken 83.3 % and duck 39.2 %. Difference among poultry （p〈0.001） is more significant compared with that among meat; little difference is found among sampling qualification （p〉0.05） . Although the quality of meat and poultry in Shenzhen is satisfactory, there are many unstable factors. The supervision of food safety in Shenzhen has a long way to go.

关 键 词： 畜肉类食品 抽查 合格率 深圳市

领　　域： [轻工技术与工程] [轻工技术与工程] [经济管理]