2017年广东省薯类及膨化食品安全状况监督抽检结果分析
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摘要
为了了解广东省薯类及膨化食品安全状况,及时发现食品安全隐患,为广东省食品安全监督执法提供科学依据。对2017年广东省薯类及膨化食品按照相关标准进行检验和评价,对检测结果进行分析。结果发现,本年度监督抽检的膨化食品共3 091批次,合格率为98.09%(3 032/3 091);检出不合格项目是大肠菌群、菌落总数、酸价、过氧化值(以脂肪计)、水分、山梨酸及其钾盐、铝的残留量、二氧化硫和铅,共计9项。其中,微生物指标占不合格总项次最高,达65.57%(40/61),其次,分别为品质指标22.59%(15/61),食品添加剂8.20%(5/61)和重金属1.63%(1/61)。由此显示,2017年广东省薯类及膨化食品合格率为98.09%(3 032/3 091),整体质量水平较好,但仍存在微生物污染和品质指标不达标等问题,食品监管部门应加大对薯类及膨化食品的监督力度,提高群众舌尖上的安全系数。
In order to understand the food safety situation of potatoes and puffed potatoes in Guangdong,discover potential food safety hazards in time, and provide scientific basis for food safety supervision and law enforcement in Guangdong. The potatoes and puffed foods in Guangdong in 2017 were examined and evaluated according to relevant standards, and the results were analyzed. In this year, 3 091 batches of puffed food were supervised and sampled, and the qualified rate was 98.09%(3 032/3 091); 9 items inclu-ding coliforms, total colonies, acid value, peroxide value(in fat),water, sorbic acid and its potassium salts, aluminium residues, sulfur dioxide and lead were detected. And 61 items were found to be unqualified, microbial contamination accounted for 65.57%(40/61), followed by 22.59%(15/61) of quality indicators, 8.20%(5/61) of food additives and heavy metal pollution was 1.63%(1/61). It showed that in 2017, the qualified rate of potatoes and puffed foods in Guangdong was 98.09%(3 032/3 091), and the overall quality level was good. However, there are still some problems such as microbial conta-mination and quality index is not up to standard. Food regulatory authorities should strengthen the supervision of potatoes and puffed foods to improve the safety factor on the tongue tip of the masses.
In order to understand the food safety situation of potatoes and puffed potatoes in Guangdong,discover potential food safety hazards in time, and provide scientific basis for food safety supervision and law enforcement in Guangdong. The potatoes and puffed foods in Guangdong in 2017 were examined and evaluated according to relevant standards, and the results were analyzed. In this year, 3 091 batches of puffed food were supervised and sampled, and the qualified rate was 98.09%(3 032/3 091); 9 items inclu-ding coliforms, total colonies, acid value, peroxide value(in fat),water, sorbic acid and its potassium salts, aluminium residues, sulfur dioxide and lead were detected. And 61 items were found to be unqualified, microbial contamination accounted for 65.57%(40/61), followed by 22.59%(15/61) of quality indicators, 8.20%(5/61) of food additives and heavy metal pollution was 1.63%(1/61). It showed that in 2017, the qualified rate of potatoes and puffed foods in Guangdong was 98.09%(3 032/3 091), and the overall quality level was good. However, there are still some problems such as microbial conta-mination and quality index is not up to standard. Food regulatory authorities should strengthen the supervision of potatoes and puffed foods to improve the safety factor on the tongue tip of the masses.
引文
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[19]李颖怡,孔令梁,林长钦.膨化食品质量安全的影响因素探讨[J].佛山科学技术学院学报(自然科学版),2004,32(4):83-86.
[20]刘福胜,刘毅.膨化食品的安全性问题[J].食品科技,2006(7):143-145.
[21]候晓梅.膨化及油炸小食品标准解读[J].质量报告专刊,2006(2):65.
[22]孙宝国.正确认识食品添加剂,促进食品产业健康发展[J].科技导报,2018,36(23):1.
[23]候辉.我国食品防腐剂行业发展现状与问题分析[J].品牌与标准化,2018(2):63-65.
[24]候辉.我国主要食品防腐剂安全性分析[J].品牌与标准化,2018(4):86-88.
[25]郭少英.膨化食品生产现状和发展趋势[J].河北企业,2009(8):43.
[26]方萍.膨化食品中铝超标的原因分析及对儿童造成的危害[J].江苏食品与发酵,2007(1):24-25.
[27]程晓平,董方,赵晓霞,等.某校周边热卖小食品重金属铅镉含量测定[J].济南医学院学报,2015,38(6):424-426.
[28]田丽娜.膨化食品的安全性和发展方向[J].河北企业,2011(7):91.
[2]朱效兵,徐瑞年,安文贵.浅谈膨化食品[J].河套大学学报,2011,8(4):59-66.
[3]刘文婷.那些年,被我们“误解”的膨化食品[J].食品安全,2009(8):43.
[4] GB 4789系列食品微生物学检验标准汇编[S].
[5] GB/T 23495—2009食品中苯甲酸、山梨酸和糖精钠的测定高效液相色谱法[S].
[6] GB/T 23373—2009食品中抗氧化剂丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)与特丁基对苯二酚(TBHQ)的测定[S].
[7] GB 17401—2014食品安全国家标准膨化食品[S].
[8] GB 2760—2014食品安全国家标准食品添加剂使用标准[S].
[9] SN/T 2014—2014番茄黑环病毒检疫鉴定方法[S].
[10] GB 2761—2017食品安全国家标准食品中真菌毒素限量[S].
[11] GB 2762—2017食品安全国家标准食品中污染物限量[S].
[12] QB/T 2686—2005马铃薯片[S].
[13] GB 29921—2013食品安全国家标准食品中致病菌限量[S].
[14] GB/T 21912—2008食品中二氧化钛的测定[S].
[15] GB 5009系列食品中某一物质的测定[S].
[16] GB/T 23374—2009食品中铝的测定电感耦合等离子体质谱法[S].
[17] GB/T 18979—2003食品中黄曲霉毒素的测定免疫亲和层析净化高效液相色谱法和荧光光度法[S].
[18]刘荔,李天荣.膨化食品中菌落总数测定的不确定度评价[J].食品安全质量检测学报,2018,9(5):1158-1162.
[19]李颖怡,孔令梁,林长钦.膨化食品质量安全的影响因素探讨[J].佛山科学技术学院学报(自然科学版),2004,32(4):83-86.
[20]刘福胜,刘毅.膨化食品的安全性问题[J].食品科技,2006(7):143-145.
[21]候晓梅.膨化及油炸小食品标准解读[J].质量报告专刊,2006(2):65.
[22]孙宝国.正确认识食品添加剂,促进食品产业健康发展[J].科技导报,2018,36(23):1.
[23]候辉.我国食品防腐剂行业发展现状与问题分析[J].品牌与标准化,2018(2):63-65.
[24]候辉.我国主要食品防腐剂安全性分析[J].品牌与标准化,2018(4):86-88.
[25]郭少英.膨化食品生产现状和发展趋势[J].河北企业,2009(8):43.
[26]方萍.膨化食品中铝超标的原因分析及对儿童造成的危害[J].江苏食品与发酵,2007(1):24-25.
[27]程晓平,董方,赵晓霞,等.某校周边热卖小食品重金属铅镉含量测定[J].济南医学院学报,2015,38(6):424-426.
[28]田丽娜.膨化食品的安全性和发展方向[J].河北企业,2011(7):91.