2015—2018年天津市部分市售食品中含铝添加剂监测结果
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摘要
目的 了解国家卫生计生委2014年第8号公告《关于调整含铝食品添加剂使用规定》发布后天津市市售食品中铝残留情况,为近一步开展有针对性的科普宣传及监管部门监管重点提供参考。方法 根据2015—2018年国家食品安全风险监测工作要求,采用分层抽样的方法采集全市不同销售场的6大类419份样品,按照国家统一的方法进行铝残留量检测及结果分析。结果 多种类型食品中铝残留量超标,其中油炸面制品超标问题最为严重,超标率50.00%;其次为小麦粉制品,超标率24.00%;膨化食品、淀粉类食品超标率相对较低,分别为6.76%和1.92%;小麦粉和焙烤食品未超标,不同类型食品中铝残留超标率差异有统计学意义(χ~2=105.83,P<0.05)。不同采样点采集的样品超标率不同,来自餐饮环节的样品超标率高达43.33%,商店和农贸市场样品超标率相对较低,分别为5.94%和6.30%,不同采样点采集的样品铝残留超标率差异有统计学意义(χ~2=81.08,P<0.05)。结论 国家卫生计生委2014年第8号公告发布后多种类型食品中铝残留超标问题仍然严峻,相较于公告发布前情况无明显好转,建议监管部门加大监管力度,尤其是油炸面制品、小麦粉制品的监管,切实落实相关标准和公告要求。
[Objective]To understand the status of aluminaum residue in the commercially available food in Tianjin after the announcement of the 8 th Bulletin of the National Health and Family Planning commission of 2014, "regulating the use of aluminiumcontaining food additives",provide reference for the further development of targeted science popularization propaganda and supervision focus of regulatory authorities.[Methods]A total of 419 samples of six categories were collected from different sales places in Tianjin by stratified random sampling method according to the requirements of national Food Safety Risk Monitoring in 2015-2018.The residual aluminum in samples was detected and analyzed using uniform method of national standards.[Results]Aluminum residues in various types of food exceeded the standard,of which fried noodles exceeded the standard most seriously,with the exceeding standard rate of 50.00%,followed by the wheat flour products,with the exceeding standard rate of 24.00%. The exceeding standard rates of puffed food and starch food were lower,which was 6.76% and 1.92% respectively. The aluminum residues in wheat flour and baked goods met the standard. The difference in aluminum residues was statistically significant among different types of food(χ~2=105.83,P<0.05). Samples collected at different sampling points showed different exceeding standard rate. The exceeding standard rate of samples from catering industry reached 43.33%,and the exceeding standard rates of samples from stores and farmers market were lower,which was 5.94% and 6.30% respectively. The difference in aluminum residues was statistically significant among food collected at different sampling points(χ~2=81.08,P<0.05).[Conclusion]After the announcement of the 8 th Bulletin of the National Health and Family Planning commission of 2014,there is no obvious improvement in the exceeding standard rate of aluminum residue in various types of food. It is suggested that the supervision departments should increase the supervision,especially fried noodle products and wheat flour products,and implement the relevant standards and announcements.
[Objective]To understand the status of aluminaum residue in the commercially available food in Tianjin after the announcement of the 8 th Bulletin of the National Health and Family Planning commission of 2014, "regulating the use of aluminiumcontaining food additives",provide reference for the further development of targeted science popularization propaganda and supervision focus of regulatory authorities.[Methods]A total of 419 samples of six categories were collected from different sales places in Tianjin by stratified random sampling method according to the requirements of national Food Safety Risk Monitoring in 2015-2018.The residual aluminum in samples was detected and analyzed using uniform method of national standards.[Results]Aluminum residues in various types of food exceeded the standard,of which fried noodles exceeded the standard most seriously,with the exceeding standard rate of 50.00%,followed by the wheat flour products,with the exceeding standard rate of 24.00%. The exceeding standard rates of puffed food and starch food were lower,which was 6.76% and 1.92% respectively. The aluminum residues in wheat flour and baked goods met the standard. The difference in aluminum residues was statistically significant among different types of food(χ~2=105.83,P<0.05). Samples collected at different sampling points showed different exceeding standard rate. The exceeding standard rate of samples from catering industry reached 43.33%,and the exceeding standard rates of samples from stores and farmers market were lower,which was 5.94% and 6.30% respectively. The difference in aluminum residues was statistically significant among food collected at different sampling points(χ~2=81.08,P<0.05).[Conclusion]After the announcement of the 8 th Bulletin of the National Health and Family Planning commission of 2014,there is no obvious improvement in the exceeding standard rate of aluminum residue in various types of food. It is suggested that the supervision departments should increase the supervision,especially fried noodle products and wheat flour products,and implement the relevant standards and announcements.
引文
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[10]国家卫生计生委关于批准β-半乳糖苷酶为食品添加剂新品种等的公告[J].中国食品卫生杂志,2015,27(2):119.
[11]许燕,赵晓慧,刘敏,等.2013-2016年云南省部分使用含铝添加剂食品中铝残留含量分析[J].食品安全质量检测学报,2017,8(10):3715-3720.
[12]陆日贵,李必斌,孙琦.南宁市面制食品油条、馒头中铝含量的调查分析[J],实用预防医学,2014,21(3):334-335.
[13]薛鸣,龚立科,王姝婷,等.2015年杭州市市售食品铝含量的调查分析[J].中国卫生检验杂志,2016,26(16):2383-2385.
[14]洪华荣,陈剑锋,王娟,等.2010-2014年厦门市高含铝食品铝残留量监测及居民膳食暴露评估[J].实用预防医学,2017,24(9):1068-1071.
[15]江虹,吴雯婧.南平市食品中铝污染情况调查[J].海峡预防医学杂志,2017,23(1):73-74.
[16]马洁,郑文龙,张明月.2010-2014年天津市市售食品铝含量调查分析[J].现代预防医学,2016,43(13):2348-2351.
[2]蒋琦,黄琼,张永慧.膳食铝暴露评估研究现状[J].中国食品卫生杂志,2013,25(1):102-106.
[3]赵颖.浅谈铝食品添加剂对人体健康的影响[J].大家健康(学术版),2016,10(10):11.
[4]白雪松,杜鹃,宋春梅.铝与人体健康的研究进展[J].吉林医药学院报,2008,29(6):355-357.
[5]王红华.饮用水中铝的来源、危害与防治[J].微量元素与健康研究,2006,23(1):60-63.
[6]国家卫生计生委等5部门关于调整含铝食品添加剂使用规定的公告[J].中国食品卫生杂志,2014,26(3):222.
[7]杨大进,李宁.2014年国家食品污染和有害因素风险工作手册[M].北京:中国标准出版社,2014:18-28.
[8]杨大进,李宁.2014年国家食品污染和有害因素风险工作手册[M].北京:中国标准出版社,2014:104-107.
[9]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品添加剂使用标准:GB 2760-2014[S].北京:中国标准出版社,2014:58.
[10]国家卫生计生委关于批准β-半乳糖苷酶为食品添加剂新品种等的公告[J].中国食品卫生杂志,2015,27(2):119.
[11]许燕,赵晓慧,刘敏,等.2013-2016年云南省部分使用含铝添加剂食品中铝残留含量分析[J].食品安全质量检测学报,2017,8(10):3715-3720.
[12]陆日贵,李必斌,孙琦.南宁市面制食品油条、馒头中铝含量的调查分析[J],实用预防医学,2014,21(3):334-335.
[13]薛鸣,龚立科,王姝婷,等.2015年杭州市市售食品铝含量的调查分析[J].中国卫生检验杂志,2016,26(16):2383-2385.
[14]洪华荣,陈剑锋,王娟,等.2010-2014年厦门市高含铝食品铝残留量监测及居民膳食暴露评估[J].实用预防医学,2017,24(9):1068-1071.
[15]江虹,吴雯婧.南平市食品中铝污染情况调查[J].海峡预防医学杂志,2017,23(1):73-74.
[16]马洁,郑文龙,张明月.2010-2014年天津市市售食品铝含量调查分析[J].现代预防医学,2016,43(13):2348-2351.