摘要
目的分析2019年-2020年全国食品安全监督抽检整体情况及存在的主要食品安全风险。方法通过对2019年-2020年全国食品安全监督抽检结果进行统计,按照不同维度分析食品安全监督抽检中出现主要不合格项目和食品安全存在的主要问题。结果2019年全国共完成食品安全监督抽检4736773批次,其中检验项目合格的样品4629709批次,合格率为97.74%。2020年全国共完成食品安全监督抽检6387366批次,其中检验项目合格的样品6239645批次,合格率为97.69%。抽检样品共覆盖35个食品类别,其中粮、油、肉、蛋、乳等日常消费量较大的食品合格率普遍较高,均在98%以上,但餐饮食品、蔬菜制品和淀粉及淀粉制品的合格率偏低,均在97%以下。结论2020年不合格率(2.31%)与2019年不合格率(2.27%)相比增长了0.04%,变化不显著,2019年-2020年我国食品安全整体情况良好,但仍存在非法使用添加剂、微生物污染、农兽药残留超标等食品安全风险。
Objective To analyze the overall situation of the national food safety supervision and sampling inspections from2019 to 2020 and the main existing food safety risks. Methods Through the statistical results of the national food safety supervision sampling inspection from 2019 to 2020,the main unqualified items and the main problems of food safety in the food safety supervision sampling inspection were analyzed according to different dimensions. Results In 2019,a total of 4 736 773 batches of food safety supervision and sampling inspections were completed nationwide,of which 4 629 709 batches of samples that passed the inspection items,the pass rate was 97. 74%. In 2020,a total of 6 387 366 batches of food safety supervision and sampling inspections were completed nationwide,of which 6 239 645 batches of samples were qualified,with the pass rate of97. 69%. The samples covered a total of 35 food categories. Among them,foods with large daily consumption such as grains,oils,meat,eggs,milk,etc.,generally with the pass rate above 98%. However,the qualification rates of catering foods,vegetable products,starch and its products were all lower than 97. 5%. Conclusion The unqualified rate in 2020( 2. 31%) has increased by 0. 04% compared with that in 2019( 2. 27%),and the change is not significant. From 2019 to 2020,the overall situation of the country’s food safety is good,but there are still some food safety risks,such as illegal use of additives and microbial contamination,excessive residues of pesticide and veterinary drugs.
作者
王琳
田恒旗
吴佳蓓
曹夕丹
王成宾
王耀
WANG Lin;TIAN Heng-qi;WU Jia-bei;CAO Xi-dan;WANG Cheng-bin;WANG Yao(College of Food and Bioengineering/National Demonstration Center for Experimental Food Pocessing and Safety Education,Henan University of Science and Technology,Luoyang,Henan 471023,China)
出处
《中国卫生检验杂志》
CAS
2022年第8期897-900,共4页
Chinese Journal of Health Laboratory Technology
基金
国家自然科学基金项目(31702218)
河南省自然科学基金(182300410038)
河南省青年人才托举工程项目(2020HYTP029)
河南科技大学研究生创新基金项目(CXJJ-2020-SH02)
河南科技大学食品与生物工程学院SRTP项目(SP202008)。
关键词
食品安全
监督抽检
风险监测
Food safety
Supervision and sampling inspection
Risk monitoring
