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2017年河南省调味面制品安全监督抽检不合格项目及危害分析

Analysis of harm from unqualified items of samples in safety supervision and inspection of Seasoning Flour Products in Henan Province in 2017
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摘要 目的及时了解和掌握河南省调味面制品质量安全状况,分析河南省2017年度调味面制品食品安全监督抽验中发现的不合格项目及危害,为河南食品安全监管提供支撑,并为食品安全国家标准《调味面制品》的制定提供部分数据支持和依据。方法对2017年调味面制品监督抽检数据进行汇总统计,对不合格项目分布特点及其产生的潜在原因及危害进行重点分析。结果全年共抽验调味面制品104批次,其中18批次不合格,不合格率为17.3%。不合格项目有5项,分别为:菌落总数(不合格率:14.42%),霉菌(不合格率:0.96%),安赛蜜(不合格率:2.88%),甜蜜素(不合格率:1.92%),过氧化值(不合格率:0.96%);理化项目不合格率为3.85%,微检项目不合格率为14.42%。结论食品监管部门应加强对调味面制品的监督检查和抽检,提高监督抽检频次和范围,并尽快制定统一的调味面制品国家标准;调味面制品生产企业应改善生产条件并完善质量安全保障体系,确保产品质量合格,把潜在的食品安全风险降到最低。 Objective To know status of the quality and safety of seasoning flour products in Henan Province in time and Analyze unqualified items and harm in supervision and inspection of seasoning flour products in 2017 to Provide support for food safety supervision in Henan and some data support and basis for the formulation of the national food safety standards of seasoning flour products.Methods Supervision sampling data of seasoning flour products in 2017 was collected and statistically analyzed and the distribution characteristics of unqualified items and their potential causes and harm were selectively analyzed.Results A total of 104 batches of seasoning flour products were detected,of which 18 batches were unqualified and unqualified rate was 17.3 %.There are five unqualified items,The total numbers of colony(unqualified rate:14.42 %),mold(unqualified rate:0.96 %),Acesulfame(unqualified rate:2.88 %),cyclamate(unqualified rate:1.92 %),peroxide value(unqualified rate:0.96 %),respectively;The unqualified rate of physical and chemical items and Microbiological examination items was 3.85 % and14.42 %,respectively.Conclusion Food regulatory authorities should strengthen the supervision and inspection of seasoning flour products and improve the frequency and scope,and formulate the unified national standards for seasoning flour products as soon as possible;Seasoning flour products manufacturers should improve quality and safety guarantee system and production conditions to ensure their product quality qualified and reduce the risk of potential food safety to a minimum.
作者 郭旭光 郑子栋 郭毅 GUO Xuguang;ZHENG Zidong;GUO Yi(Food inspection and Testing lnstitute of Henan Province,Zhengzhou 450003,China)
出处 《河南预防医学杂志》 2019年第2期156-158,161共4页 Henan Journal of Preventive Medicine
关键词 河南 调味面制品 监督抽验 不合格样品 Henan Seasoning flour products Supervision and inspection Unqualified sample
作者简介 通讯作者:郭旭光,男,硕士,副主任药师,主要从事理化检验工作.郭旭光,gxg0371@126.com.
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