食品检查_海味_50家饭店生食海产品加工的危害分析

50 家饭店生食海产品加工的危害分析

http://www.100md.com 《中国食品卫生杂志》 1999年第1期

食品检查|海味,50家饭店生食海产品加工的危害分析,关键词：

     胡明华李俭任蓓麟宋黎黎戴马清顾振华陈敏胡明华李俭任蓓麟宋黎黎戴马清上海市卢湾区卫生防疫站 (200025)；顾振华陈敏上海市卫生防疫站 (200035) 中国食品卫生杂志 1999 0 0 1

    关键词：食品检查；海味期刊 zgspwszz 0 论著 fur -->

摘要 为探索生食海产品加工过程中影响卫生质量的各种因素，寻找关键控制点，上海卢湾区卫生防疫站对本区饭店经营的生食海产品的加工过程进行了卫生学调查。结果表明，生食海产品在加工前受到肠道条件致病菌的污染，加工切配时又受到二次污染，因此，不提倡生食海产品。

Hazard analysis on processing of raw sea foodsin 50 restaurants//Hu Minghua Li Jian Ren Peilin et al./Chinese Journal of FoodHygiene.-1999,11(1):9～13

The hygienic situation ofprocessed raw sea foods were investigated in order to seek the effect factors and criticalcontrol point. The results indicated that the raw sea foods first were polluted byopportunistic organism of intestine and second were polluted during processed. So it wasnot advocated to eat raw sea foods.

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