本文選題：熟肉制品　切入點：微生物檢驗　出處：《蘇州大學》2013年碩士論文

【摘要】：【研究目的】 近年來食品安全問題頻發(fā)，，熟肉制品的抽樣合格率持續(xù)走低，使群眾對食品安全的關注度日益提高。通過對蘇州市吳江區(qū)轄區(qū)內含涼菜經營項目的大中型餐飲企業(yè)連續(xù)三年的隨機抽樣檢測，以及對部分單位的衛(wèi)生設施、食品操作流程、人員素質等情況的現場調查，分析評價吳江區(qū)大中型餐飲企業(yè)自制熟肉制品安全總體狀況，對可能造成熟肉制品不合格的影響因素進行分析，從而得到影響其安全的主要因素，根據吳江區(qū)的實際情況提出可行性意見及措施。 【方法】 1、采用分層隨機抽樣的方式對吳江區(qū)轄區(qū)內的大中型含涼菜餐飲企業(yè)進行抽樣，將2010、2011、2012年連續(xù)三年的微生物檢測及亞硝酸鹽含量抽樣合格率進行比較分析。 2、設計調查表，采用普查的方式對調查對象的硬件條件、操作情況、人員素質進行全覆蓋的問卷及現場調查，綜合分析各個項目的合格情況。 3、對2011年和2012年的抽樣對象的問卷以及現場調查情況進行匯總分析，運用HACCP危害分析方法，分析各個環(huán)節(jié)及確定關鍵點。在此基礎上運用單因素卡方分析以及多因素回歸分析，對可能影響熟肉制品質量的因素進行技術分析，計算出影響熟肉制品安全的主要因素，進而提出大中型含涼菜餐飲企業(yè)針對性的管理意見及糾偏措施。 【結果】 1、微生物檢驗合格率2010年85%、2011年67.5%、2012年55%，亞硝酸鹽含量檢測合格率三年均為100%。微生物檢驗中，共計140批次熟肉制品，44批大腸菌群超標，17批超標100倍以上，16批細菌菌落總數超標，有14批大腸菌群和菌落總數兩項均超標，沒有發(fā)現致病菌超標。 2、問卷調查434家大中型含涼菜餐飲企業(yè)發(fā)現，硬件方面“專間面積”合格率43%、傳遞窗口設置合格率50%兩個項目稍差一些，現場勘查發(fā)現的人員操作方面的合格率普遍不高，人員素質方面大中型餐飲企業(yè)的素質合格率在60%以上。 3、對2011和2012年有抽樣的單位所對應的調查問卷進行統(tǒng)計分析，將所有因素分類統(tǒng)計，根據合格率情況運用HACCP方法剔除一些影響不大的條件，共選出13個因素進行單因素分析，“紫外線燈覆蓋是否達到標準”、“專間溫度是否符合要求”、“是否存在交叉污染”、“是否佩戴口罩操作”、“是否有隔夜食物處理記錄”這5個項目P值0.05，說明熟肉制品在不同的加工條件下合格率有顯著性差異。將以上5個因素運用Logistic回歸分析，“是否存在交叉污染”和“是否戴口罩操作”被納入Logistic回歸方程，得到“是否戴口罩操作”是保護因素，是影響熟肉制品衛(wèi)生質量的主要因素。 【結論】 1、大中型餐飲企業(yè)熟肉制品微生物檢驗合格率走低，亞硝酸鹽合格率穩(wěn)定為100%。大腸菌群超標現象嚴重，其次是菌落總數超標，致病菌不合格沒有發(fā)現。 2、大中型含涼菜餐飲企業(yè)的硬件條件和人員素質相對比較好，一些細節(jié)問題有待提高，人員的操作情況存在問題較多。 3、“是否戴口罩操作”是熟肉制品微生物檢驗合格率的最主要因素。 4、針對發(fā)現的問題，運用HACCP危險因素分析方法，提出可行性意見：一是對熟肉制品的加工場所涼菜專間建立衛(wèi)生管理職責部門，專人負責，對專間的衛(wèi)生狀況每日例行自檢。二是建立針對性的專業(yè)知識培訓體系和職業(yè)道德培訓體系；三是對熟肉的進銷存情況建立網上平臺進行登記和監(jiān)管，為完善食品溯源系統(tǒng)提供基礎。
[Abstract]:[purpose]
In recent years, frequent food safety issues, cooked meat product sampling qualified rate continued to decline, so that people's attention on food safety is increasing. The area of Wujiang District of Suzhou city dish containing business projects large and medium-sized catering enterprises for three consecutive years of random sampling, and a part of the unit of food sanitation facilities, operating procedures, site the quality of personnel of the investigation, analysis and evaluation of Wujiang District of large and medium-sized catering enterprises made the overall situation of the safety of cooked meat products, for possible influencing factors of cooked meat unqualified were analyzed, so as to get the main factors affecting the safety, put forward feasible suggestions and measures according to the actual situation of the Wujiang region.
[method]
1, using stratified random sampling method in Wujiang area of large and medium-sized catering enterprises with dish sampling, microbial detection and nitrite content in the sample of 201020112012 for three consecutive years, the qualified rate were compared and analyzed.
2, design questionnaires, conduct a census to investigate the hardware conditions, operation conditions and personnel quality of the respondents, and make a comprehensive coverage of the questionnaires and field surveys, and comprehensively analyze the qualification of each item.
3, questionnaire in 2011 and 2012 of the object and field investigation were analyzed, using HACCP hazard analysis method, analysis of each link and identify key points. On the basis of using single factor analysis and multivariate regression analysis, technical analysis of the factors that may affect the quality of cooked meat products, calculate the main factors affect the safety of cooked meat products, and then put forward the large and medium containing dishes catering business for the management advice and corrective measures.
[results]
1, the microbial test pass rate in 2010 85%, 2011 67.5%, 2012 55%, the qualified rate of nitrite content of three to an average of 100%. microbiological examination, a total of 140 batches of cooked meat products, 44 batches of coliform bacteria exceed the standard, exceed the standard 17 batch of more than 100 times, the 16 batch of the total number of colonies of bacteria exceed the standard, 14 batches of total colony and coliform group two items were found no pathogenic bacteria exceed the standard, exceed the standard.
2, a questionnaire survey of 434 large and medium-sized catering enterprises with cold dishes found hardware "special area" 43% pass rate, pass rate of 50% transfer window setting two projects a little worse, the scene found the personnel operation qualification rate is generally not high, the quality of personnel of large and medium-sized catering enterprises in the quality qualified rate more than 60%.
3, the questionnaire corresponding to sampling unit to carry on the statistical analysis of 2011 and 2012, all factors classification statistics, according to the qualification rate by the HACCP method to eliminate some little impact conditions, 13 factors were selected by single factor analysis, the ultraviolet lamp cover meets the standards "," special room temperature is in accordance with the request "," whether there is cross pollution "," whether to wear a mask operation "," whether there is leftover food processing records "of the 5 projects the P value is 0.05, that of cooked meat products in different processing conditions of qualified rate had significant difference. The above 5 factors by Logistic regression analysis," the existence of cross contamination "and" whether to wear a mask operation was included in the Logistic regression equation, "whether to wear a mask" is a protective factor, is the main factor affecting the hygienic quality of cooked meat products.
[Conclusion]
1, the qualified rate of cooked meat products in the large and medium-sized catering enterprises is low, the qualified rate of nitrite is stable to 100%., the coliform group exceeds the standard phenomenon is serious, followed by the total number of colonies exceeding the standard, and the pathogenic bacteria are not qualified.
2, the hardware conditions and the quality of personnel of large and medium sized dish containing catering enterprises is relatively good, some details need to be improved, there exist many problems in the operation of personnel.
3, "wearing mask operation" is the most important factor in the rate of microbial inspection of cooked meat products.
4, according to the problems found, the use of HACCP risk factors analysis method, puts forward some feasible suggestions: one is the processing sites of cooked meat dish designed to establish health management responsibilities between departments, the person responsible for the tertiary health daily self. The two is the establishment of the professional training system and occupation moral training system; three of the cooked meat of the invoicing platform established online registration and supervision, provide the basis for the improvement of food traceability system.

【學位授予單位】：蘇州大學
【學位級別】：碩士
【學位授予年份】：2013
【分類號】：R155.6

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