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目的了解钦州市钦南区食品中主要污染物及有害因素的污染水平、分布特征和可能的来源,为制定有效的食品监管措施提供依据。方法按照广西壮族自治区食品安全风险监测实施方案的要求,2012-2015年在钦南区食品生产、流通以及餐饮服务场所采集样品和收集相关信息,按照国家食品卫生标准与食品安全风险监测工作手册方法进行检测,检测结果与国家食品卫生标准限值进行对比分析。结果 2012-2015年共检测食品样品991份,909份合格,合格率为91.73%。各年间食品合格率差异无统计学意义(P>0.05)。粮食制品合格率最低(20.00%);食品样品中细菌学指标合格率为94.33%,合格率最高的是大肠菌群(95.26%);食源性致病菌检出率为8.24%。在食源性致病菌中,副溶血性弧菌的检出率最高(16.88%);食品中金属检测合格率为92.45%,金属超标率最高的是铝(7.69%);食品中有害因素检测黄曲霉毒素B1合格率最低(68.00%)。结论钦州市钦南区依然存在食品安全隐患,应加大市场监测力度,从而消除食品安全的隐患。
Objective To understand the pollution level, distribution characteristics and possible sources of the main pollutants and harmful factors in Qinan District, Qinzhou City, so as to provide the basis for formulating effective food regulatory measures. Methods According to the requirements of the implementation plan of food safety risk monitoring in Guangxi Zhuang Autonomous Region, during the period of 2012-2015, samples were collected and collected in the food production, distribution and catering service venues of Qinan District. According to the methods of National Food Hygiene Standards and Food Safety Risk Monitoring Manual For testing, test results and national food hygiene standards comparative analysis. Results A total of 991 food samples were tested during the period from 2012 to 2015, 909 were passed, with a pass rate of 91.73%. There was no significant difference in passing rate of food between years (P> 0.05). The passing rate of foodstuffs was the lowest (20.00%). The passing rate of bacteriological indicators in food samples was 94.33%. The highest passing rate was coliform (95.26%). The detection rate of foodborne pathogens was 8.24%. Among the food-borne pathogens, the detection rate of Vibrio parahaemolyticus was the highest (16.88%); the passing rate of metal in food was 92.45%; the highest rate of metal exceeded the standard was aluminum (7.69%); the harmful factors in food The pass rate of aflatoxin B1 was the lowest (68.00%). Conclusion Qinnan District of Qinzhou City, there are still hidden dangers of food safety, market surveillance efforts should be stepped up to eliminate hidden dangers of food safety.