广东省市售面制食品监测结果分析  

A surveillance on the hygienic status of flour-made food in Guangdong province

作　　者：闻剑[1] 戴昌芳[1] 王立斌[1] 林协勤[1] 梁骏华[1] 

机构地区：[1]广东省疾病预防控制中心,广东广州510300

出　　处：《中国食品卫生杂志》2011年第1期85-88,共4页Chinese Journal of Food Hygiene

基　　金：广东省"十一五"医学重点专科(食品安全监测检测)

摘　　要：目的了解广东省面制食品的安全状况。方法采用随机抽样的方法对全省21个地级市的市售面制食品进行监测。结果广东省市售面制食品不合格率为44.0%(740/1 680),其中超市样品的卫生状况最好。干面条类食品的卫生状况好于其他类面制食品,馒头、包子类和油条、油饼类食品的卫生状况最差。结论馒头、包子类和油条、油饼类食品存在问题较多,应成为食品安全监管部门的监督重点。Objective To investigate the hygienic status of flour-made food in Guangdong province for improving the hygienic inspection and management.Methods 1 680 flour-made food samples were supervised in 21 prefecture-level cities of Guangdong province by random sampling.Results 940 of 1 680 samples were accorded with the national standards.The average unqualified rate was 44.0%,and the lowest unqualified rate among different marketing places was in supermarkets.The health safety of dry noodles was better than that of other flour-made foods.Conclusion More problems were in steamed bread and deep-fried twisted dough sticks.It was suggested that more attention should be paid on flour-made foods in food safety inspection.

关 键 词：面制食品 公共卫生管理 食品分析 过氧化苯甲酰 硼砂 细菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]