摘要
为正确认识食品中存在的甲醛,为食品安全监督提供科学依据,对食品中甲醛生成的途径、来源和检验方面存在的问题进行讨论。食品中检出的甲醛除人工添加外,有的属于天然存在,有的与生产过程中某些食物成分所发生的物理、化学反应,生产用水、包装材料、检验方法等因素有关。因此,在评判含甲醛食品是否安全时应科学、谨慎。
To accurately understand the formaldehyde in foods and provide scientific basis for food safety supervision, some problems on its origin and determination were discussed. Trace formaldehyde exists as a natural ingredient of many foods. Besides factitious addition, the formaldehyde in food may originate from physical and chemical reaction of some other ingredients of the food, arid may be associated with the water and wrapping material used in the process of food production and method of determination. So evaluating the safety of foods containing formaldehyde must be scientific and careful
出处
《中国食品卫生杂志》
2006年第5期455-459,共5页
Chinese Journal of Food Hygiene
关键词
食品
甲醛
背景值
Food
Formaldehyde
Background Value
