摘要
目的了解阳新县熟肉制品中亚硝酸盐残留量,为加强食品安全风险评估提供科学依据。方法收集阳新县2011—2013年农贸市场、夜市路边摊、熟食连锁店的各类熟肉监测样品159份进行统计学分析。结果 2011—2013年共监测样品159份,合格率83.0%,各年度合格率分别为69.1%、86.9%、93.1%,合格率呈逐年升高趋势。不同商家熟肉制品亚硝酸盐含量有差异,熟食连锁店合格率为100%,农贸市场及夜市路边摊合格率较低。不同种类熟肉制品中,肉灌肠及腊肉制品亚硝酸盐含量合格率低,为71.7%,烧烤及油炸类食品合格率稍高。结论阳新县熟肉制品中亚硝酸盐残留量合格率逐年升高,以熟食连锁店合格率最高,但总体合格率只达到83.0%,情况不容乐观,需相关部门加大监管力度,提高熟肉制品的食用安全,确保消费者的身体健康。
Objective To know the nitrite residue in meat products and provide scientific basis for strengthening the food safety risk assessment in Yangxin County .Methods Farmers market , night market stalls , food chain,and all kinds of cooked which were a total of 159 monitoring samples in Yangxin County from 2011 to 2013 was collected for statistical analysis .Results 159 food samples were tested From 2011 to 2013, 83%pass rate, each year the qualified rate respectively was 69.1%, 86.9%, 93.1%, the qualified rate is increasing year by year .There are differences between different businesses of cooked meat products nitrite content , food chain , the qualified rate is 100%, the farmers market and night market stalls low qualification rate .In different kinds of cooked meat products , meat and meat products with low qualified rate of nitrite , which is 71.7%, barbecue and fried food qualified rate slightly higher .Conclusions The nitrite residue qualified rate in meat products in Yangxin County is increasing year by year , in the food chain of qualified rate was the highest , but the overall pass rate reached only 83%, the situation is not optimistic , the relevant departments need to strengthen supervision , improve the food safety of cooked meat products , to ensure the health of consumers .
出处
《齐齐哈尔医学院学报》
2014年第20期3041-3042,共2页
Journal of Qiqihar Medical University
关键词
亚硝酸盐残留量
监测结果
分析
Sodium nitrite residue
Monitoring result
Analysis
