面粉制品中甲醛合次硫酸氢钠的检测结果分析  

Test result interpretation of sodium formaldehyde sulfoxylate in flour products

作　　者：丁恒 何慧蓉 

机构地区：[1]陕西省城固县疾病预防控制中心,陕西城固723200 [2]陕西省略阳县疾病预防控制中心,陕西略阳724300

出　　处：《中国卫生检验杂志》2010年第1期157-158,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解城固县和略阳县面粉制品的质量与安全现况,提请管理部门重视和提醒消费者注意自身保护。结果:通过实验比对,检测结果与现场获得物品吻合度极高,揭示出了购买力越强的城区,添加吊白块的现象越加严重,人口密集区是食品安全管理的重点。结论:呼吁政府相关部门加大面粉制品的监管力度,为消费者打造健康安全的饮食环境。同时提醒消费者要在"食品卫生信得过"的规范食品店购买放心食品,确保自己免受有毒有害食品的危害。Objective：To learn about the quality and safety of flour products in Chenggu and Lueyang counties to draw the administration′s attention and remind the consumers of self-protection.Results：The laboratary tests show that the data of the samples match the data of the flour on market,which reveals in the areas with more purchaasing power,the more likely Rongalite is added.Densely-populated areas should be the major consern of supervising branches of food safety.Conclusion：The government should supervise flour products more severely to create a healthy and safe environment for consumers.Consumers should buy food products in qualified stores,especially these with a title ＂qualified for food hygien＂,to keep themselves from poisnous and harmful foods.

关 键 词：面粉 甲醛合次硫酸氢钠 结果分析 

分 类 号：R155.5[医药卫生—营养与食品卫生学]