| 中文摘要 |
本調查依據行政院衛生署公告之一般食品類衛生標準，71.8.16.衛署食字第三八二八八號與72.2.16.衛署食字第四一一五九八號等公告之暫行檢驗方法，調查市售滷菜的衛生情況。經檢驗300件檢體所得結果，發現60.3％的檢體不符合合衛生標準，污染大腸桿菌屬細菌與葡萄狀球菌，但所有檢體均未污染沙門氏桿菌，檢驗結果亦顯示同時污染大腸桿菌屬細菌與葡萄狀球菌的情形很普遍。
To investigate the microbiological status of the marketed appetizers, 300 samples were inspected and the results showed that 60.3% of the samples failed to meet the government regulations. The microorganisms found were coliform bacteria and Staphylococcus while no Salno nella was found. The results also showed that dual contamination of coliform bacteria and Staphylococcus was very common. |
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