番禺区熟肉制品中人工合成色素使用情况调查  

Investigation on Usage of Synthetic Pigments of Cooked Meat Products in Panyu District

作　　者：林东明[1] 李尚益[1] 吴利楠[1] 

机构地区：[1]广州市番禺区疾病预防控制中心,广东省511400

出　　处：《医学动物防制》2009年第8期592-593,共2页Journal of Medical Pest Control

摘　　要：目的了解番禺区熟肉制品中人工合成色素使用的情况。方法抽查集体饭堂、餐饮店、熟肉店82间,共采集152份熟肉制品进行检验。结果所检样品中人工合成色素检出率为53.95%,其中检出2种色素以上的样品有18份,占检出总数的21.95%;4种合成色素中胭脂红和柠檬黄的使用最为普遍,检出率分别为30.26%、21.05%。盐焗食品和烧烤肉制品添加色素的情况较为普遍,餐饮业、熟肉零售店违规使用色素的情况非常突出。结论番禺区熟肉制品中滥用人工合成色素情况非常严重,应加强卫生监督监测和健康教育的力度,保障消费者的身体健康。Objective To understand the current status of usage of synthetic pigment of cooked meat products in Panyu District. Methods Randomly sampling of 82 industries including dining halls, food restaurant, and cooked meat stores. A total of 152 cooked meat products samples were tested. Results The detection rate of synthetic pigment was 53.95%. 18 samples contained more than two kinds of pigments, accounting for 21.95%. Among four kinds of synthetic pigments, carmine and tarttazine was most commonly used pigments, with the detection rates were 30. 26% and 21.05% respectively. The synthetic pigments were commonly detected in salt baked food and barbecue meats. The synthetic pigment abuse in restaurants and retail cooked stores is a prominent issue. Conclusion The abuse of synthetic pigment of cooked meat products is very serious in Panyu district. Supervision and monitor of food health and public health education program should be strengthened for the benefit of consumers＇health.

关 键 词：熟肉制品 人工合成色素 

分 类 号：R155.5[医药卫生—营养与食品卫生学]