摘要
目的：调查中山市餐饮业的食品原材料卫生安全状况,探讨食品原材料的污染因素,为保障食品原材料卫生安全提供依据。方法：收集中山市2004-2008年的食品检测资料,统计分析食品污染的主要因素。结果：①熟肉微生物指标不合格率为34.93%,禽肉、畜肉及水产品致病菌检出率为11.24%,猪内脏、猪肉、水产品有铅和镉检出。②蔬菜的农药残留超标率达58.86%,铅、镉检出率均达20%。③粮食及其制品不合格仅2.98%,但仍有镉、汞、无机砷和铅检出。④食用植物油不合格率为6.48%,主要不合格项为酸价,占所有检出不合格项的70.59%。⑤调味品不合格率为10.48%,不合格项以氨基酸态氮、菌落总数为主。结论：餐饮业食品原材料的主要卫生安全问题为微生物污染,此外,重金属的污染同样不容忽视。
Objective：To investigate the foods hygiene and safety conditions in catering industry in Zhongshan city to explore the hazards of food and provide a basis for the protection of food hygiene and safety. Methods： Collected the information on food testing during 2004 - 2008, and find the major factors of food contamination. Results： （ 1 ） The fraction defective of microbial indicators in cooked meat products was 34.93%. The detection rate of pathogenic bacteria in poultry, meat and aquatic products was 11.24%. Lead and cadmium were detected in pig offal, pork and aquatic products. （2） The fraction defective of vegetable＇ residue was 58. 86%, and the detection rate of lead and cadmium were both 20%. （ 3 ） The fraction defective of food products was merely 2.98%. However, cadmium, mercury, arsenic and lead were detected. （4） The fraction defective of vegetable oil was 6. 48% , and the main item of disqualification was acid number, which account for 70. 59% in total. （5） The fraction defective of flavorings was 10. 48%, and the main item of disqualification were amino acid nitrogen and total numbers of colony. Conclusion： The major hygiene problems of foods in catering industry was microbial contamination, in addition, the pollution of heavy metal can not be ignored.
出处
《中国卫生检验杂志》
CAS
2009年第7期1656-1657,共2页
Chinese Journal of Health Laboratory Technology
基金
食品生产经营企业卫生安全风险度评估研究项目
中山市科技局项目(2004A111)
关键词
餐饮业
食品原材料
安全性分析
Catering industry
Foods native material
Safety analysis
