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目的了解市售日常餐饮食品污染状况,及时发现食品安全问题,为制定控制食品污染措施提供科学依据。方法检测食品中理化、微生物、食品添加剂、农药残留及食源性致病菌等指标,对监测结果进行统计分析。结果共抽检食品12类1 912份样品,合格1 592份,合格率83.26%;其中发酵面制品合格率最低,为33.06%;不同采样场所(χ2=29.550,P<0.05)和不同包装(χ2=72.271,P<0.05)食品监测结果差异有统计学意义。结论部份食品受镉、铝、黄曲霉毒素B1、农药残留、硼砂、亚硝酸盐和食源性致病菌的污染,应继续加大监测力度、增加监测点、扩大监测范围,把食品安全风险降到最低限度。
Objective To understand the pollution status of daily catering food in the market and discover the problems of food safety timely so as to provide a scientific basis for formulating the measures of controlling food pollution. Methods The indexes of physical and chemical, microorganisms, food additives, pesticide residues and food-borne pathogens in food were detected, and the statistical analysis of monitoring results was made. Results A total of 1 912 samples of 12 categories of food samples were obtained, of which 1 592 samples were qualified. The pass rate was 83.26%. The passing rate of the fermented flour products was the lowest (33.06%). Different sample sites (χ2 = 29.550, P <0.05) = 72.271, P <0.05) The results of food monitoring showed significant differences. Conclusions Some foodstuffs should be polluted by cadmium, aluminum, aflatoxin B1, pesticide residues, borax, nitrite and food-borne pathogens. Monitoring should continue to be strengthened, monitoring points should be increased, monitoring area expanded, food safety risk Minimize it.