居民日常餐饮356份食品中食品添加剂的监测结果分析
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摘要
目的监测居民日常餐饮食品中食品添加剂的使用情况,分析污染状况,为食品安全风险评估和监督管理提供有效的科学依据。方法对惠州市4类食品356份样品进行防腐剂、甜味剂、着色剂、护色剂、膨松剂和漂白剂相关指标的监测和分析。结果 2015-2017年惠州市共监测4类食品样品356份,总检出206份,合格306份,检出率为57. 9%,合格率为86. 0%,其中谷物及其制品的检出率(85. 7%)最高,合格率最低(73. 0%);不同包装形式和不同销售场所的食品样品检出结果差别有统计学意义; 13个检测项目中铝的合格率最低,日落黄次之;监测的6类食品添加剂中漂白剂的检出率最高(83. 3%),其次为膨松剂(78. 6%),护色剂(17. 8%),防腐剂(14. 0%),着色剂(4. 0%)和甜味剂(4. 7%)。结论惠州市居民日常餐饮食品中6类食品添加剂使用普遍,存在一定的安全隐患,建议加强监督管理,扩大监测范围,鼓励创新研发更低毒性、更低成本的食品添加剂。
Objective To monitor the usages of food additives in residents' daily catering food,analyze the food pollution so as to provide an effective scientific basis for the risk assessment and supervision of food safety.Methods Preservative,sweetener,coloring agent,color protecting agent,swelling agent and bleaching agent in356 samples were monitored and analyzed from 4 kinds of food. Results Of all the 356 samples,206 samples were detected to be positive and 306 samples were qualified from 4 kinds of food From 2015 to 2017,with a detection rate of 57. 9% and the qualified rate of 86. 0%. The detection rate of the cereals and their products was the highest( 85. 7%),the qualified rate of the cereals and their products was the lowest( 73. 0%). The detection results of food samples of different packing forms and different sales places were statistically different.The qualification rate of aluminum was the lowest among the 13 detecting items,with sunset yellow ranking the second. The detection rate of bleaching agents was the highest( 83. 3%) among the 6 kinds of food additives,followed by swelling agent( 78. 6%),color protecting agent( 17. 8%),preservative( 14. 0%),colorant4. 0%) and sweetener( 4. 7%). Conclusion The use of 6 kinds of food additives in residents' daily catering food was quite common,which indicated potential safety hazard. It is suggested to strengthen supervision and management, expand the range of monitoring, and encourage innovative research and the development of food additives with lower toxic and lower cost.
Objective To monitor the usages of food additives in residents' daily catering food,analyze the food pollution so as to provide an effective scientific basis for the risk assessment and supervision of food safety.Methods Preservative,sweetener,coloring agent,color protecting agent,swelling agent and bleaching agent in356 samples were monitored and analyzed from 4 kinds of food. Results Of all the 356 samples,206 samples were detected to be positive and 306 samples were qualified from 4 kinds of food From 2015 to 2017,with a detection rate of 57. 9% and the qualified rate of 86. 0%. The detection rate of the cereals and their products was the highest( 85. 7%),the qualified rate of the cereals and their products was the lowest( 73. 0%). The detection results of food samples of different packing forms and different sales places were statistically different.The qualification rate of aluminum was the lowest among the 13 detecting items,with sunset yellow ranking the second. The detection rate of bleaching agents was the highest( 83. 3%) among the 6 kinds of food additives,followed by swelling agent( 78. 6%),color protecting agent( 17. 8%),preservative( 14. 0%),colorant4. 0%) and sweetener( 4. 7%). Conclusion The use of 6 kinds of food additives in residents' daily catering food was quite common,which indicated potential safety hazard. It is suggested to strengthen supervision and management, expand the range of monitoring, and encourage innovative research and the development of food additives with lower toxic and lower cost.
引文
[1]GB2760-2014食品安全国家标准食品添加剂使用标准[S]. 2014.
[2]GB/T 5009-2003食品卫生检验方法(理化部分)[S]. 2003.
[3]梁春穗,罗建波.食品安全风险监测工作手册[M].北京:中国标准出版社,2012:142-198.
[4]姚增芸. 2013~2015年济南市历城区市售食品中食品添加剂的调查分析[D].济南:山东大学,2017.
[5]刘京辉,王海娟.太原市早餐油条中铝污染现状分析[J].山西医药杂志,2008,37(8):727-727.
[6]蒋立新,杨梅,黄慧萍,等.深圳市主要食品中铝的污染状况[J].职业与健康,2012,28(11):1352-1353.
[7]程国霞,王彩霞,聂晓玲,等.陕西省面制食品中铝污染监测及膳食暴露量评估[J].中国卫生检验杂志,2016,26(2):270-272,275.
[8]陈剑锋,洪华荣,荣飚,骆和东.厦门市面制食品铝污染状况分析[J].预防医学情报杂志,2016,32(8):870-872.
[9]王劲.铝的生物学作用研究概况[J].卫生研究,2002,31(4):320-322.
[10]张加玲,刘桂英.铝对人体的危害,铝的来源及测定方法研究进展[J].临床医药实践杂志,2005,14(1):3-6.
[11]郭艳,马梦婷,陈文,等. 2014年四川省食品中食品添加剂使用情况分析[J].预防医学情报杂志,2016,32(12):1282-1286.
[12]彭玉洁,张念军,杨能飞,等. 2016年宜宾市特色食品中食品添加剂监测分析[J].职业卫生与病伤,2017,32(3):149-152.
[13]黎源倩,孙长颢,叶蔚云,等.食品理化检验[M].北京:人民卫生出版社,2006:77-92.
[2]GB/T 5009-2003食品卫生检验方法(理化部分)[S]. 2003.
[3]梁春穗,罗建波.食品安全风险监测工作手册[M].北京:中国标准出版社,2012:142-198.
[4]姚增芸. 2013~2015年济南市历城区市售食品中食品添加剂的调查分析[D].济南:山东大学,2017.
[5]刘京辉,王海娟.太原市早餐油条中铝污染现状分析[J].山西医药杂志,2008,37(8):727-727.
[6]蒋立新,杨梅,黄慧萍,等.深圳市主要食品中铝的污染状况[J].职业与健康,2012,28(11):1352-1353.
[7]程国霞,王彩霞,聂晓玲,等.陕西省面制食品中铝污染监测及膳食暴露量评估[J].中国卫生检验杂志,2016,26(2):270-272,275.
[8]陈剑锋,洪华荣,荣飚,骆和东.厦门市面制食品铝污染状况分析[J].预防医学情报杂志,2016,32(8):870-872.
[9]王劲.铝的生物学作用研究概况[J].卫生研究,2002,31(4):320-322.
[10]张加玲,刘桂英.铝对人体的危害,铝的来源及测定方法研究进展[J].临床医药实践杂志,2005,14(1):3-6.
[11]郭艳,马梦婷,陈文,等. 2014年四川省食品中食品添加剂使用情况分析[J].预防医学情报杂志,2016,32(12):1282-1286.
[12]彭玉洁,张念军,杨能飞,等. 2016年宜宾市特色食品中食品添加剂监测分析[J].职业卫生与病伤,2017,32(3):149-152.
[13]黎源倩,孙长颢,叶蔚云,等.食品理化检验[M].北京:人民卫生出版社,2006:77-92.