2008年上海市某区市售熟肉制品中亚硝酸盐残留量抽样分析  

The sampling analysis of nitrite residues of cooked meat products from some district's markets of Shanghai in 2008

作　　者：张颖琦[1] 杨佩燕[2] 张建文[1] 王丹侠[1] 刘志学[2] 沈俊毅 

机构地区：[1]上海市虹口区疾病预防控制中心,上海200082 [2]同济大学生命科学与技术学院,上海200092

出　　处：《上海农业学报》2010年第2期120-122,共3页Acta Agriculturae Shanghai

摘　　要：2008年对上海市某区市售熟肉制品中亚硝酸盐残留量进行抽样检测。结果表明:灌肠类、烧烤类食品均合格,酱卤、白切、盐水类则不同程度地存在问题,其中盐水类熟肉制品的合格率仅为87.0%。每月采集的市售熟肉制品中亚硝酸盐残留量的合格率和未检出率均有显著差异。与2005-2007年该区抽检的市售熟肉制品中亚硝酸盐残留量相比,2008年的未检出率显著上升,表明2008年该区熟肉制品中亚硝酸盐残留量的总体情况良好,但仍需加强熟肉制品的监管工作。In order to provide basic data for controlling the quality of cooked meat products,the sampling determination of nitrite residues of cooked meat products from some district＇s markets of Shanghai was conducted in 2008 by the hydrochloric acid-naphthyl-ethylenediamine method in the national standards for methods of food hygienic analysis-physical and chemical section（GB/T 5009.33- 2003） ,and the testing results were compared with those in 2005 - 2007. The results showed that in all the 226 tested samples, all the sausage and barbecue were acceptable, but some of pot-stewed, boiled and salted meats were not acceptable. The acceptance rate of the salted meat was only 87.0%. There were significantly differences in acceptance rate and undetectable rate among the samples from the markets in different months of 2008. The undetectable rate of nitrite residues in the samples in 2008 was significantly higher than that in the samples in 2005 - 2007. It was concluded that in terms of nitrite residues, the cooked meat products from the markets in 2008 were generally good, but the supervisory work for the markets of cooked meat products should still be strengthened.

关 键 词：熟肉制品 亚硝酸盐残留 上海 

分 类 号：TS202.3[轻工技术与工程—食品科学]