德阳小作坊加工食品卫生安全的监管现状
|
摘要
目的对德阳小作坊加工食品卫生安全监管情况,提出对策,保障群众食品安全。方法按国家标准方法检测大肠菌群、沙门菌、志贺菌和金黄色葡萄球菌等微生物指标;按国家标准方法检测酸价、过氧化值、铅、砷等理化指标;按国家标准方法检测二氧化硫残留量、亚硝酸盐残留量等食品添加剂指标。结果共检测小作坊加工食品样品75批次,检出不合格19批次,不合格率25.3%。结论小作坊加工食品的卫生情况不容乐观,应当制定监管政策并加强对其的监管。
Objective To understand the hygiene security status and supervisory measures of small workshop food in Deyang,so as to ensure the food safety for the people.Methods According to the national standard methods,coliform group,salmonella,Shigella,staphylococcus aureus were detected;physical and chemical indexes of acid value,peroxide value,lead,arsenic and so on were tested;and food additives residues of sulfur dioxide and nitrite were tested.Results Totally 75 batches were detected,among which 19 batches were unqualified,with the reject ratio of 25.3%.The main unqualified reason was chemical risk.Conclusion The hygiene security status and supervisory measures of small workshop food in Deyang is not optimistic,the government should strengthen the supervision on the small food workshops.
Objective To understand the hygiene security status and supervisory measures of small workshop food in Deyang,so as to ensure the food safety for the people.Methods According to the national standard methods,coliform group,salmonella,Shigella,staphylococcus aureus were detected;physical and chemical indexes of acid value,peroxide value,lead,arsenic and so on were tested;and food additives residues of sulfur dioxide and nitrite were tested.Results Totally 75 batches were detected,among which 19 batches were unqualified,with the reject ratio of 25.3%.The main unqualified reason was chemical risk.Conclusion The hygiene security status and supervisory measures of small workshop food in Deyang is not optimistic,the government should strengthen the supervision on the small food workshops.
引文
[1]郑秀民,翟孝彦.东明县农村酱油作坊卫生状况调查[J].现代预防医学,2004,31(2):262-262.
[2]周华英.安康市个体食品加工作坊卫生现状调查[J].现代预防医学,2005,32(12):1741-1741.
[3]中华人民共和国国务院办公厅.国务院办公厅关于调整省级以下工商质检行政管理体制加强食品安全监管有关问题的通知(国办发[2011]48号)[Z].2011-10-10.
[4]何明祥.浅谈我国小作坊食品质量安全保障机制[J].质量技术监督研究,2010,10(4):5-8,13.
[5]沈堃.食品小作坊的制度化管理[J].商场现代化,2010,609(12):31-32.
[6]刘录民.食品生产加工小企业小作坊质量安全监管办法研究[J].中国卫生监督杂志,2008,15(1):35-38.
[7]胡成喜.关于加强畜禽加工作坊监督管理的思考[J].广东农业科学,2010,37(9):289-301.
[8]蒋经伟,李小平,陶礼明,等.工厂生产与小作坊生产的豆芽的卫生学比较[J].中国食品卫生杂志,2008,20(1):19-21.
[2]周华英.安康市个体食品加工作坊卫生现状调查[J].现代预防医学,2005,32(12):1741-1741.
[3]中华人民共和国国务院办公厅.国务院办公厅关于调整省级以下工商质检行政管理体制加强食品安全监管有关问题的通知(国办发[2011]48号)[Z].2011-10-10.
[4]何明祥.浅谈我国小作坊食品质量安全保障机制[J].质量技术监督研究,2010,10(4):5-8,13.
[5]沈堃.食品小作坊的制度化管理[J].商场现代化,2010,609(12):31-32.
[6]刘录民.食品生产加工小企业小作坊质量安全监管办法研究[J].中国卫生监督杂志,2008,15(1):35-38.
[7]胡成喜.关于加强畜禽加工作坊监督管理的思考[J].广东农业科学,2010,37(9):289-301.
[8]蒋经伟,李小平,陶礼明,等.工厂生产与小作坊生产的豆芽的卫生学比较[J].中国食品卫生杂志,2008,20(1):19-21.