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目的掌握散装熟肉制品中污染物水平,及时发现食品安全隐患,进行风险预警。方法以无菌方式采集市售散装熟肉制品136份,按相关国家标准进行理化和微生物检测,并按国标进行评价。结果市售散装熟肉制品的合格率为61.03%,不合格原因是菌落总数、大肠菌群、硝酸盐及亚硝酸盐超标、氯霉素残留,未检出致病菌;采样地点对散装熟肉制品合格率无影响;第一季度散装熟肉制品的合格率最高,第三季度最低。结论为提高市售散装熟肉制品食品安全质量,建议:①理顺机制,明确职责;②强化食品安全意识,提高经营者的自我管理水平;③建立并完善信用档案,倡导诚信经营;④深入开展打击非法添加和滥用食品添加剂违法行为活动;⑤广泛开展宣传教育活动,引导消费。
Objective To grasp the level of pollutants in bulk cooked meat products, find out the hidden dangers of food in time and carry out risk early warning. Methods A total of 136 commercially available cooked cooked meat products were collected in aseptic manner. Physical, chemical and microbial tests were conducted according to relevant national standards and evaluated according to the national standard. Results The qualified rate of commercially available cooked cooked meat products was 61.03%. The reasons for the unqualified ones were the total number of colonies, excessive coliform bacteria, nitrite and nitrite, residual chloramphenicol, and no pathogens detected. No impact on the passing rate of meat products; bulk cooked meat products in the first quarter the highest pass rate, the lowest third quarter. Conclusions In order to improve the food safety quality of commercial cooked meat products in the market, we suggest: (1) to rationalize the mechanism and clarify the responsibilities; (2) to strengthen the awareness of food safety and improve the self-management of operators; (3) to establish and improve the credit files and promote credit management; (4) Undertake illegal activities to combat the illegal addition and misuse of food additives; ⑤ Conduct a wide range of publicity and education activities to guide consumption.