Study About The Safety And Management Of Cooked Meat Products In Nanchang District

【Objective】:To investigate the hygienic status of cooked meat products in Nanchang District, and the potential risk factors that affected the sanitary status of cooked meat products were also explored by analyzing survey data.【Methods】: Samples were randomly selected from all the catering units in Nanchang district, which obtained the permited licence of “Deli and Cold Dishes Produce & Sell” during 2011-2013. A survey form was designed, which included status of personal hygiene of employees, special hardware settings, operating instruction of employees. All the data during 2011-2013 were analyzed, which include overall sampling results, microbiological index, especially the effects of microgranism subtypes and season on the final results. Univariate chi-square analysis and multivariate regression analysis were employed to explore the risk factors that affected the hygienic status of cooked meat products. All the data were analyzed using SPSS 22.0.【Results】1. Results about the cooked meat products randomly sampled.(1). 1899 cooked meat products were selected during 2011-2013, among which 1571 samples were qualified, with the qualified rate of 82.73%. Qualified rate was 80.10% in 2011, 81.48% in 2012 and 86.18% in 2013. The lower qualified rate of selected samples was the second and the third quarter per year, while the first and the forth quarter had the higher qualified rate. The qualified rate of total number of bacteria was 81.67%, while coliform bacteria was 79.67%, and the qualified rate of pathogen was 100%.(2).Samples’ qualified rate showed the significant difference according to the size of catering business unites. Samples from large-sized catering unit had highest qualified rate(89.20%), while the small-sized catering units had the lowest qualified rate(75.34%), the difference had significant statistical difference. The difference of qualified rate between large and medium-sized catering units had no statistical significance(8.20% vs 87.37%).2. Results about questionnaire survey(1). Results about the questionnaire survey showed that large and medium-sized catering had better hardware settings than small-sized catering units, with higher qualified rate of the index about "Independent compartments" and "Special facilities of cleaning and disinfection " than small-sized catering units(96.55% vs 83.91%). While the index of “Pre-meal console and air disinfection " and " air disinfection facilities” had relatively lower qualified rate, the results is 54.02% and 59.77% respectively.(2). Chi-square test was employed to analyze the difference of the qualified rate of cooked meat products under different condition during 2011-2013. Logistic regression was conducted to find out the critical factors that affected the hygienic status of cooked meat, and results displayed that “Have air disinfection facilities or not”, “Have special cold storage facilities or not”, “Conduct pre-meal console and air disinfection or not”, “Clean and disinfect cooked meat production tools and containers or not”, “Clean and disinfect hands before operation or not” had significant effects on the qualified rate of cooked meat, especially the index of “Clean and disinfect hands before operation” was the most important factor.【Conclusion】1. The qualified rate of cooked meat had improved during 2011-2013, and coliform bacteria is the critical factor that affected the samples’ qualified rate.2. “Clean and disinfect hands before operation” was the main factor affecting the hygienic quality of cooked meat products.3. According to our statistical results, our constructive comments and suggestions are the following: improving hardware setting, strengthening software management, conducting training and propaganda, enhancing daily supervision and exploring innovative models.