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近日《食品安全国家标准(豆芽)》(草稿)向业内公开征求意见,使得“毒豆芽”的社会关注度和话题热度持续上升。国家食品安全风险评估中心风险交流部副研究员钟凯表示,豆芽制发过程中使用的6-苄基腺嘌呤、赤霉素的安全性是得到了国际公认的,无论公检法还是媒体,将之定义为“毒豆芽”很不科学。本次新起草修订的《食品安全国家标准(豆芽)》(草稿)中明确规定了6-苄基腺嘌呤、赤霉素、4-氯苯氧乙酸钠和乙烯的残留量标准,并将6-苄基腺嘌呤定性
Recently, “National Standards of Food Safety (bean sprouts)” (draft) to the industry for public comments, making “poisonous bean sprouts ” social attention and topic heat continued to rise. Zhong Kai, associate risk researcher at the National Center for Food Safety Risk Assessment, said that the safety of 6-benzyladenine and gibberellin used in bean sprouts development has been internationally recognized. Both the public security law and the media define it As “poisonous bean sprouts ” is not scientific. The new draft revised “National Food Safety Standard (bean sprouts)” (draft) clearly defined the 6-benzyl adenine, gibberellin, 4 - chlorphenoxy acetic acid and ethylene residue standards, and 6 - Benzyladenine Qualitative