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目的了解牡丹江市早餐面食中铝污染情况,为食品安全风险评估工作提供科学依据。方法对辖区内几种早餐面食进行抽样检测,检测方法按照国家标准GB/T5009.182-2003执行;按食品添加剂使用标准(GB2760-2011)铝≤100 mg/kg进行卫生学评价。结果 2010-2013年监测的三种早餐面食食品中均有铝含量超标的情况,其中麻花的合格率为67.1%,发面饼的合格率为68.7%,油条的合格率仅为53.3%。结论牡丹江市早餐面食中铝含量超标严重,源于食品加工过程中含铝添加剂的过程使用有关,应引起有关部门的高度重视,进一步加强食品安全监管力度。
Objective To understand the aluminum contamination of breakfast pasta in Mudanjiang City and provide a scientific basis for food safety risk assessment. Methods Several kinds of breakfast pasta were sampled and tested in the area. The detection methods were carried out according to the national standard GB / T5009.182-2003. The hygiene evaluation was conducted according to the standard of food additives (GB2760-2011) aluminum ≤100 mg / kg. Results The content of aluminum in the three kinds of breakfast pasta foods monitored in 2010-2013 exceeded the standard. Among them, the qualified rate of twist was 67.1%, that of cooked dough cake was 68.7% and that of fried dough sticks was only 53.3%. Conclusions The content of aluminum in breakfast pasta in Mudanjiang City exceeds the standard seriously, which is caused by the process use of aluminum-containing additives in food processing. Therefore, the departments concerned should attach great importance to further strengthen the food safety supervision.