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目的了解开封市餐饮单位所使用食用植物油卫生质量状况,减少食物中毒隐患,确保食品安全。方法随机抽取257家餐饮单位,对所使用食用植物油进行现场监督检查和实验室检测。结果从食用油来源来看,141家是从批零单位购买(54.86%)、78家从粮油零售单位购进或送货上门(30.35%);定型包装食用油合格率(97.22%)远高于散装食用油合格率(75.17%);各种食用植物油中,芝麻油合格率最高(98.41%),色拉油合格率最低(86.27%);不同餐饮单位中,大型酒店食用油合格率最高(95.92%),而食堂、火锅店和烧烤店合格率均较低,分别为78.13%、74.07%、66.67%。经χ2检验以上差异均有统计学意义。结论开封市餐饮单位食用植物油卫生质量不容乐观,相关部门应加强监管,尤其对散装食用油应加大监督、监测及处罚力度,从而确保市民身体健康和食品安全。
Objective To understand the sanitary quality status of edible vegetable oil used by catering units in Kaifeng City, to reduce the hidden dangers of food poisoning and ensure food safety. Methods A total of 257 catering units were randomly selected for on-site supervision and laboratory testing of edible vegetable oil. Results From the sources of edible oil, 141 were purchased from wholesale and retail units (54.86%), 78 were purchased or delivered from retail outlets of grain and oil (30.35%); the passing rate of shaped edible oil (97.22%) was much higher than Among all kinds of edible vegetable oils, the qualified rate of sesame oil was the highest (98.41%) and the lowest was the salad oil (86.27%); the highest passing rate of large-scale hotel edible oil was 95.92% ), While the canteens, hot pot restaurants and barbecue restaurants have a low pass rate of 78.13%, 74.07% and 66.67% respectively. The χ2 test above differences were statistically significant. Conclusion The hygienic quality of edible vegetable oil in catering units in Kaifeng City is not optimistic. Relevant departments should strengthen supervision and supervision, monitor and punish the bulk edible oil in order to ensure the health of the citizens and food safety.