街头油炸肉串食品安全调查  

Safety survey on fried kebab in street

作　　者：谢英[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《肉类工业》2011年第7期51-54,共4页Meat Industry

摘　　要：以油炸肉串为例,对超市、小店和街头摊位三个层次进行抽样,对肉串中的挥发性盐基总氮、亚硝酸盐、脂肪过氧化值、菌落总数、大肠杆菌等方面进行检测,从而对油炸肉串的食品安全状况进行评估。抽样检测产品中所测指标均合格的样品仅为15%,表明街头油炸肉串的卫生安全存在隐患,有待从原料、贮存、加工过程控制、经营环境等多途径改善、提高。Food safety condition of fried kebab in streets was evaluated by sampling in this experi- ment, and only 15 samples were qualified. The results indicated that there was hidden trouble in fried ke- bab, and it still remained to be improved from raw material, storing, controlling of processing, and busi- ness environment

关 键 词：油炸 肉串 卫生安全 

分 类 号：R155.5[医药卫生—营养与食品卫生学]