摘要
目的了解我国东中西部地区餐饮食品安全状况,从而有针对性的对消费者、餐饮经营者和监管者提供建议。方法对2019—2020年期间东中西部12个城市的食品安全监督抽检数据进行汇总整理,包括合格信息和不合格信息,从中筛选出涉及餐饮食品的抽检数据和不合格项目进行分析。结果2019—2020年东部的餐饮食品合格率由99.33%下降到98.29%,但均高于全国食品安全抽检合格率,西部地区餐饮食品合格率从97.18%上升到99.26%,餐饮食品安全状况明显上升,中部地区餐饮食品合格率由92.47%上升至95.79%,但仍低于全国食品安全抽检合格率,餐饮食品安全状况仍有待改进。米面及其制品(自制)和餐饮具是合格率偏低的两种餐饮食品细类,其中中部地区的米面及其制品(自制)合格率最低为94.3%,西部地区的餐饮具合格率仅为82.53%。米面及其制品(自制)中油炸面制品不合格项目全部为铝的残留量检出,发酵面制品不合格原因主要为膨化剂、防腐剂和甜味剂超标。餐饮具中的问题主要是大肠菌群、阴离子合成洗涤剂、游离性余氯3类超标。此外,规模较大、较为规范的餐馆的餐饮具合格率明显高于小吃店的餐饮具合格率。结论建议消费者减少外出就餐次数,对米面及其制品(自制)进行消费替代,并且在就餐时对餐具进行高温清洗;餐饮经营者需要对工作人员进行食品安全方面的培训;食品监督管理局应重点关注米面及其制品(自制)以及餐饮具,加强对食品添加剂使用的监管。
Objective To study the food safety status of catering in the eastern,central and western China,and provide targeted advice to consumers,catering operators and regulators.Methods The sampling inspection data of food safety supervision in 12 cities in the eastern,central and western regions from 2019 to 2020 were summarized and sorted out,including qualified information and unqualified information,and the sampling inspection data and unqualified items related to food and beverage were screened out for analysis.Results From 2019 to 2020,the qualified rate of catering food in the eastern region dropped from 99.33%to 98.29%,but both were higher than the national food safety sampling inspection rate.The qualified rate of catering food in the western region rose from 97.18%to 99.26%,and the food safety status of catering increased significantly.The qualified rate of catering food in the central region rose from 92.47%to 95.79%,but still lowered than the national food safety sampling rate,and the food safety status of catering still needed to be improved.Rice flour and its products(homemade)and tableware were 2 types of catering food with a low qualified rate.Among them,the qualified rate of rice flour and its products(homemade)in the central region was 94.3%,which was the lowest,and the qualified rate of tableware in the western region was only 82.53%.In the rice noodles and its products,the unqualified items of fried noodles were all detected for the residual amount of aluminum,and the main reasons for the unqualified fermented noodles were the excessive puffing agents,preservatives and sweeteners.The main problems in tableware were coliform bacteria,anionic synthetic detergent,and free residual chlorine.In addition,the qualified rate of tableware in larger and more standardized restaurants was significantly higher than that of snack bars.Conclusion It is recommended that consumers try not to eat out as much as possible.They can substitute rice flour and its products(homemade),and clean the tableware at high temperature before eating;catering operators need to train staff on food safety;food Supervision Administration should focus on rice flour and its products(homemade)and tableware,strengthen the supervision of the use of food additives.
作者
李太平
黄子月
LI Tai-Ping;HUANG Zi-Yue(College of Economics and Management,Nanjing Agricultural University,Nanjing 210000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第5期1641-1647,共7页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(71973066)
江苏省高校优势学科建设工程资助项目(PAPD)。
关键词
餐饮食品
食品安全
米面及其制品(自制)
食品添加剂
餐饮具
监督抽检
catering food
food safety
rice flour and its products(homemade)
food additives
tableware
supervision sampling inspection
