Methods: Samples of the cooked meat products were collected and total bacterial count, coliform group and pathogenic bacteria (Salmonella, Sta phylococcus aureus, Shigella) were tested.

• 方法：检测所采样品的细菌总数、大肠菌群、致病菌（沙门菌、金黄色葡萄球菌及志贺菌）。