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《食品添加剂使用卫生标准》规定,亚硝酸盐作为发色剂,可用于肉类罐头和肉类制品。近年来,饮食行业以“肉类制品”应包括卤熟肉为由,扩大范围滥用亚硝酸盐,在猪蹄、猪头等卤熟肉中加入亚硝酸盐作发色剂。为了摸清情况,提供监督依据,我站自1996年开始,连续三年对市售卤熟肉制品作亚硝酸盐含量监测,现将监测结果报告如下。材料与方法每年冬天卤熟肉销售旺季,由食品卫生监督员按采样规范要求到辖区内专业生产经营卤熟肉的摊点,随机抽取卤猪蹄半公斤,及时送实验室。实验室按GB500933—1996《食品中亚硝酸盐与硝酸盐的测定方法》进行检测。参照GB2725.1—94《肉灌肠卫生标准》判定。
The “Hygienic Standard for the Use of Food Additives” stipulates that nitrite, as a color former, can be used in canned meat and meat products. In recent years, the catering industry to “meat products” should include cooked meat on the grounds that the abuse of nitrite to expand the range of trotters, pig head and other cooked meat with nitrite as hair color agent. In order to find out the situation and provide the basis for supervision, I station since 1996, three consecutive years of commercial cooked meat products nitrites monitoring, report the monitoring results are as follows. Materials and methods Every winter, the sales season of cooked hamburger meat, food hygiene supervisors by sampling requirements to the jurisdiction of the production and operation of cooked meat cooked meat stalls, random selection of halibut hoof half a kilogram, to the laboratory in time. Laboratory according to GB500933-1996 “Determination of nitrite and nitrate in food” for testing. Reference GB2725.1-94 “meat enema health standards” to determine.