论文部分内容阅读
目的了解广西某地区糕点食品的卫生状况,指导糕点食品安全监管,保障消费者食用安全。方法对2015年抽检的糕点食品按照相关标准进行检验和评价,对检测结果进行分析。结果共检测糕点食品1 425批次,合格率为89.82%;不合格原因构成中微生物污染占比最高,为71.1%;其次为食品添加剂使用不规范,占比25.9%。不同种类中月饼合格率最高为94.88%。检测项目不合格率最高为微生物项目(7.23%),其次为超范围或超限量使用食品添加剂(2.81%),未检出黄曲霉毒素B1和非食用物质。预包装糕点的合格率(93.57%)明显高于散装糕点(76.88%)(χ~2=75.712,P=0.000)。流通环节合格率最高,为95.10%;生产环节其次,为90.61%;餐饮环节最低,为76.02%;差异有统计学意义(χ~2=68.512,P=0.000)。城乡合格率差异无统计学意义(χ~2=0.124,P=0.725)。结论糕点的主要质量问题为微生物指标超标和存在超范围或超限量使用食品添加剂情况,同时散装糕点和餐饮环节问题较突出。建议加强监管,督促生产企业执行良好生产规范,加强培训和规范食品添加剂使用行为。
Objective To understand the sanitary status of cakes in some areas of Guangxi, to guide the supervision of cakes and food safety and to ensure the safety of consumers. Methods The samples of pastry sampled in 2015 were tested and evaluated according to relevant standards, and the test results were analyzed. Results A total of 1 425 batches of cakes were detected with a pass rate of 89.82%. Among the unqualified causes, microbial contamination accounted for the highest proportion (71.1%), followed by non-standard food additives (accounting for 25.9%). Different types of moon cake in the highest pass rate of 94.88%. The highest unqualified test items were microbial items (7.23%), followed by over-range or over-limit food additives (2.81%). Aflatoxins B1 and non-food substances were not detected. Pre-packaged cakes pass rate (93.57%) was significantly higher than bulk cakes (76.88%) (χ ~ 2 = 75.712, P = 0.000). The pass rate of circulation was highest, which was 95.10%; the production was followed by 90.61%; the lowest was catering, which was 76.02%. The difference was statistically significant (χ ~ 2 = 68.512, P = 0.000). There was no significant difference in passing rate between urban and rural areas (χ ~ 2 = 0.124, P = 0.725). Conclusions The main quality problems of cakes are the situation that the indicators of microorganisms exceed the standard and there are over-range or over-limit use of food additives, and the issues of bulk pastry and catering are more prominent. It is suggested to strengthen supervision and supervise production enterprises to implement good production practices, strengthen training and regulate the use of food additives.