梅州市盐焗禽类食品防腐剂的调查分析  

Survey on content of preservatives in special flavor poultry produced in Meizhou

作　　者：黄玉玲[1] 罗萍[1] 邹启荣[1] 陈梅秀[1] 

机构地区：[1]梅州市疾病预防控制中心,广东梅州514021

出　　处：《中国食品卫生杂志》2005年第5期442-443,共2页Chinese Journal of Food Hygiene

摘　　要：为了解梅州特产盐焗禽类食品中防腐剂的添加情况,监督和指导生产厂家正确使用食品添加剂,促进梅州市盐焗禽类食品质量的不断提高,采集生产厂家及市场销售的盐焗禽类食品,按GB/T 5009.29─2003<食品中山梨酸、苯甲酸的测定方法>检测防腐剂,按GB 2760─1996<食品添加剂使用卫生标准>进行评价.共检测78份样品,检出苯甲酸钠48份,含量为0.04～0.6 g/kg,检出率61.5%;检出山梨酸7份,含量0.04～0.48 g/kg,超标6份,含量0.12～0.48 g/kg,超标率7.7%.盐焗禽类食品中存在违禁加入苯甲酸和山梨酸超标的现象,应加强监督监测.People in Meizhou use a special way to process poultry. The cleaned poultry are coated with a layer of salt and spices and wrapped with locally produced paper made of straw. Then it is buried in crude salt and heated for an appropriate length of time. The poultry so processed have a special flavour, which is liked by local residents and tourists. To standardize the processing technique and ensure food safety, the addition of preservatives were surveyed. Seventy-eight samples of poultry products were collected from production finns and market of this city and determined for contents of preservatives, sodium benzoate was detected in 48 samples （61.5%） with contents ranged from 0.04 g/kg to 0.6 g/kg. Sorbic acid was detected in 7 samples with contents ranged from 0.04 g/kg to 0.48 g/kg with contents of 0.12 - 0.48 g/kg detected in 6 samples （7.7 % ）, which exceeded the national standard. It is concluded that the supervision to the production of such foods should be strengthened.

关 键 词：家禽产品 食品防腐剂 卫生调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学]