Analysisofnon-fermentedsoyproductionstatusandhealthqualitymonitoring[Keywords]healthmonitoring[Keywords]healthsurveillance,soy;pathogensWiththeimprovementofpeople’squalityoflife,dietaryshiftfromsubsistencealsohighproteinandlowfat,soyproducts,moreandmorepeopleofallagesasahigh-proteinfood,therapiddevelopmentofnon-fermentedsoyproductsenterprisestograspthenon-fermentedbeansprocessingstatusandhealthqualityoftheproducts,developappropriatesupervisionandmanagementmeasuresLijinCountyinDecember2002,November2004,non-fermentedsoyproductionthebusinesshouseholdssupervisiontestresultswerepooledanalysis.1objectsandmethodsToLijinCountynon-fermentedsoyproductsprocessingpoint60astheobject,checktheirhealthfacilitiesandthemanagementofitsfactoryandsalessamplessampling,sterilebottlecostumesfor2hcensorship,inaccordancewithGB4789-1994themicrobiologysection>><<food1inspectionmethods,GB50009-1996<<foodtestmethodphysicochemicalsection>>detecttotalbacterialcount,coliformbacteria,pathogens,lead,arsenic,accordingtoGB2711-1998<<non-fermentedsoyproductsandglutenhealthstandards>>evaluation,anyoneoftheindicatorsevaluatedassubstandardsamplesexceedinghealthstandards.2Results2.1Basic3inasurveyof60soyprocessingplants,thestate-ownedenterprises,therestareindividualprocessingsites,locatedinsuburbanjointownersofthevastmajorityofforeignpersonnel,leasingeasyprocessingofhousing,thepoorcondition,fly-proof,dust-prooffacilitiesareincomplete.validhealthpermitholderwas717%(43/60,employeesofvalidhealthcardholderswas679%(205/302,employingpersonalandhealthknowledge,basichealthmanagementsystem.2.2sampletestresultsFactoryandsalessamplesweredetected267copiestomeetthehealthstandardsof175copies,withapassrateof6654%.Detectionfactorysamples123,qualified98copies,thepassrateof7967%,2detection144salessamples,qualified76Thepassrateof5278percent.factorysamplequalifiedhigherthansalessamples,statisticalsignificance(χ2=2114,P<001.To2.3differentindicatorsandqualifiedrateInthe267samplestested,leadandarsenicarequalified92samplesfailed,thetotalnumberofcoloniesindividuallyexceeded39parts,accountingfor4239%offailedsamples,thetotalnumberofcolonies,coliformoffallexceeded53,accountingfor5761%ofthesamplesfailed.2.4differenttypesofsoytestresultsDetectfivekindsofsoy,70partsofsoymilk,soybeanmilk70copies,110werequalified,apassrateof786%,louvers31,qualified14of4516%passrate,tofu,35,21werequalified,qualifiedrate600%,tofu61qualified30parts,withapassrateof4918percent.3DiscussionTheresearchresultsshowthatthemajorhealthproblemintheproductionofnon-fermentedsoyprocessingthefollowingaspects:①3productionprocessingconditionsdonotmeetthehealthrequirements;(2)productionunitshealthpermitholderrateandproductionpersonnelexaminationlow③bacterialindicatorshigherthanthestandard.mainlyduetothefollowingaspects:(1)foodhygienesupervisionandmanagementisnotinplace,thesoybeanprocessingtechnologyissimple,asthemainmodeofproductiontosmallworkshopsscatteredmoredifficultieshealthsupervisionoftheproductionunit,②practitionerslegalconceptofindifference,employeesandownersoflowereducationallevel,lackofhealthknowledgemoreprofoundlackofunderstandingofhealthmanagementpolicy③soyisapopularfood,buttheconsumeristheirlackofhygienequalityandfoodhygieneknowledge,promptednotqualifiedcirculationoftheproduct.Salesofsoyproducts,awiderangeoffoodgroups,ifthereareproblems,seriousharm,andthereforetoincreasethefoodhygienesupervisionandlawenforcement.Productionchainmanagementisdifficult,therefore,shouldfocusonstrengtheningthesaleofpartofmanagement,strengthenthetrainingofemployeesin4foodhygieneknowledge,tostepuppublicityeffortstoimprovetheself-protectionawarenessofthevastnumberofconsumers.PostedinthefreepapersDownloadCenterhttp://eng.hi138.com5
