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国家质检总局日前对调味料产品的质量监督抽查显示,产品实物质量合格率为84.1%。此次抽查对调味料的总数、总坤、铅、黄曲霉毒素B_1、大肠菌群、沙门氏菌、金黄色葡萄球菌、志贺氏菌、苯甲酸、山梨酸、糖精钠、甜蜜素、食盐、氨基酸态氮等14个项目进行了检验,共涉及北京、河北、黑龙江、吉林、辽宁、上海、江苏、山东、四川、广东重庆、河南等12个省、直辖市79家企业生产的88种产品(不含出口产品)。抽查中发现的主要质量问题有:个别产品超限量使用食品添加剂;个别酱产品总酸不合格;个别产品标签标注不规范。
State Administration of Quality Supervision recently on the seasoning product quality supervision and spot checks show that the quality of the product pass rate of 84.1%. The sampling on the total number of seasonings, total Kun, lead, aflatoxin B_1, coliform bacteria, Salmonella, Staphylococcus aureus, Shigella, benzoic acid, sorbic acid, sodium saccharin, sodium cyclamate, salt, amino acids Nitrogen and other 14 projects were tested, involving a total of 88 products produced by 79 enterprises in 12 provinces and municipalities directly under the Central Government in Beijing, Hebei, Heilongjiang, Jilin, Liaoning, Shanghai, Jiangsu, Shandong, Sichuan, Guangdong, Chongqing and Henan With export products). Spot checks found that the main quality problems are: individual products super limited use of food additives; individual sauce total acid unqualified; individual product labeling is not standardized.