论文部分内容阅读
目的掌握非发酵性豆制品的食品安全质量,及时进行风险预警,为加强食品安全监管提供科学依据。方法以无菌方式采集非发酵性豆制品68份,按相关国家标准进行理化和微生物检测,并按国标进行评价。结果非发酵性豆制品的合格率为73.53%,不合格原因是菌落总数超标,其次是大肠菌群超标;商场、超市销售的非发酵性豆制品合格率高于农贸市场、餐饮服务单位,预包装非发酵性豆制品的合格率高于散装食品。结论尽快立法明确食品加工小作坊的监管部门,许可条件等,规范食品加工小作坊的生产经营行为。
Objective To grasp the food safety and quality of non-fermented soybean products and conduct early warning on the risks so as to provide a scientific basis for strengthening food safety regulation. Methods Aseptic collection of 68 non-fermented soybean products, according to the relevant national standards for physical and chemical and microbiological tests, and according to national standard evaluation. Results The pass rate of non-fermented soybean products was 73.53%. The reason of unqualified ones was that the total number of non-fermented soybean products exceeded the standard, followed by that of coliform bacteria. The passing rate of non-fermented soybean products sold by shopping malls and supermarkets was higher than that of farmers’ markets, catering service units, Packaging non-fermented soy products pass rate higher than bulk food. Conclusion As soon as possible, legislation should be made to clarify the regulatory authorities and licensing conditions of small workshops for food processing and to standardize the production and management practices of small food processing workshops.