中山市餐饮业食品中添加剂卫生监测情况分析  

Analysis of health monitoring of additives from home-made food in catering units of Zhongshan

作　　者：张冠峰[1] 何伦发[1] 曹舜珊[1] 

机构地区：[1]广东省中山市疾病预防控制中心,广东中山528400

出　　处：《中国卫生检验杂志》2009年第11期2655-2656,2697,共3页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解中山市餐饮业自制食品中添加剂的卫生质量情况,为监管部门提供科学的理论数据。方法:对中山市部分餐饮单位自制食品进行抽样,检测食品添加剂含量,按国家卫生标准进行分析评价。结果:抽检餐饮单位30间,共抽检样品81份,合格63份,合格率77.8%,其中糕点、米面类制品43份,合格28份,合格率65.1%;熟肉类制品28份,合格25份,合格率89.3%;冷热饮品10份,合格10份,合格率100.0%。结论:我市餐饮行业自制食品中添加剂某些指标存在超标,主要是用量过大或不按要求添加,尤其二氧化硫残留量、残留铝、合成色素的超标情况比较严重,应引起有关部门的高度重视,各有关职能部门要齐抓共管,加强卫生监督和检测频次,对餐饮行业食品添加剂的使用要实施规范管理,保障消费者的身体健康。Objective：To investigate the health quality of additives from home-made food in catering units of Zhongshan to provide the data for regulatory authorities.Methods：The samples of Home-made food collected from catering units were detected content of food additives by the National Standard examination methods.Results：30 catering units were selected and 81 samples were detected with the passing rate of 77.8%,of which 65.1% for cake-rice products,89.3% for cooked meat and 100.0% for drinks.Conclusion：Some indicators of additives from home-made food in catering units exceeded,such as sulfur dioxide residue,residual aluminum,synthetic pigment,which should be attached great importance to by departments.The relevant functional departments should make concerted efforts,strengthening health monitoring and testing frequency,regulating the use of food additives in catering units,so as to ensure consumer health.

关 键 词：餐饮业食品 添加剂 监测分析 

分 类 号：R155.5[医药卫生—营养与食品卫生学]