摘要
为了了解广东省薯类及膨化食品安全状况,及时发现食品安全隐患,为广东省食品安全监督执法提供科学依据。对2017年广东省薯类及膨化食品按照相关标准进行检验和评价,对检测结果进行分析。结果发现,本年度监督抽检的膨化食品共3 091批次,合格率为98.09%(3 032/3 091);检出不合格项目是大肠菌群、菌落总数、酸价、过氧化值(以脂肪计)、水分、山梨酸及其钾盐、铝的残留量、二氧化硫和铅,共计9项。其中,微生物指标占不合格总项次最高,达65.57%(40/61),其次,分别为品质指标22.59%(15/61),食品添加剂8.20%(5/61)和重金属1.63%(1/61)。由此显示,2017年广东省薯类及膨化食品合格率为98.09%(3 032/3 091),整体质量水平较好,但仍存在微生物污染和品质指标不达标等问题,食品监管部门应加大对薯类及膨化食品的监督力度,提高群众舌尖上的安全系数。
In order to understand the food safety situation of potatoes and puffed potatoes in Guangdong, discover potential food safety hazards in time, and provide scientific basis for food safety supervision and law enforcement in Guangdong. The potatoes and puffed foods in Guangdong in 2017 were examined and evaluated according to relevant standards, and the results were analyzed. In this year, 3 091 batches of puffed food were supervised and sampled, and the qualified rate was 98.09%(3 032/3 091);9 items inclu-ding coliforms, total colonies, acid value , peroxide value (in fat),water, sorbic acid and its potassium salts, aluminium residues, sulfur dioxide and lead were detected. And 61 items were found to be unqualified, microbial contamination accounted for 65.57%(40/61), followed by 22.59%(15/61) of quality indicators, 8.20%(5/61) of food additives and heavy metal pollution was 1.63%(1/61). It showed that in 2017, the qualified rate of potatoes and puffed foods in Guangdong was 98.09%(3 032/3 091), and the overall quality level was good. However, there are still some problems such as microbial conta-mination and quality index is not up to standard. Food regulatory authorities should strengthen the supervision of potatoes and puffed foods to improve the safety factor on the tongue tip of the masses.
作者
韦云
周露
WEI Yun;ZHOU Lu(Guangdong Institute of Food Inspection, Guangzhou, Guangdong, 510435, China)
出处
《检验检疫学刊》
2019年第2期7-12,共6页
Journal of Inspection and Quarantine
基金
广东省食品药品监督管理局科技创新项目(2018ZDZ07)
关键词
薯类及膨化食品
微生物污染
品质指标
食品添加剂
重金属
Potatoes and Puffed Potatoes
Microbial Contamination
Quality Indicators Food Additives
Heavy Metal
