西式快餐中煎炸油与油炸食品的卫生学调查  

Hygienic survey on deep fried oils and fried foods of western-style fast food chains

作　　者：梁骏[1] 邓小冰[1] 丛黎达[1] 区继军[1] 景钦隆[1] 

机构地区：[1]广州市疾病预防控制中心,广州510080

出　　处：《中国卫生检验杂志》2007年第6期1096-1099,共4页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解西式快餐连锁店所使用的煎炸油以及所加工的油炸食品的卫生状况。方法:选择市内某西式快餐集团辖下的连锁店,抽检其加工的油炸食品,对其所使用的煎炸油进行卫生学调查,并配对抽检煎炸油及油炸食品。结果:煎炸油的合格率为92.05%;油炸薯条的合格率为67.95%;油炸禽肉的达标率为84.42%。主要是酸价检验结果不合格、不达标。结论:目前西式快餐店煎炸油及其油炸食品仍存在不少卫生问题,应引起卫生监督部门的充分重视。Objective：To learn the hygienic quality of deep fried oils and fried foods of western - style fast food chains in Guangzhou city. Methods： Samples of deep fried oils and fried foods were colleted from 30 western - style fast food chains governed by one famous multinational western - style fast food chains corporation and examined for contents of carbonyl value （ COV）, acid value （ AV）, peroxide value （POV） during 2005 - 2006. Results： 81 （92. 05 % ） of 88 samples of deep fried oils, 53 （67. 95% ） of 78 samples of fried potato and 130 （84. 42% ） of 154 samples of fried poultry was up to the national standard limit. Acid value （AV） was the only one test item exceeded the national standard limit. Conclusion：The hygienic status of deep fried oils and fried foods of western - style fast food chains isn＇t qualified. So monitoring and supervision on the deep - frying oils and fried foods should be strengthened.

关 键 词：餐饮业 西式快餐 煎炸油 油炸食品 

分 类 号：R155.5[医药卫生—营养与食品卫生学]