皮蛋国家卫生标准制修订研究  

Study on national hygienic standard for preserved eggs

作　　者：王中州[1] 王培仁[1] 

机构地区：[1]河南省卫生防疫站

出　　处：《中国食品卫生杂志》1998年第4期13-15,47,共4页Chinese Journal of Food Hygiene

摘　　要：为修订ＧＢ５１２８—８５皮蛋卫生标准，对标准执行情况进行了研究，收集统计分析了１４省７７５份皮蛋卫生指标检测数据。根据皮蛋加工工艺的改进对皮蛋进行了分类，对铅等重金属指标进行了修订并增加了锌、铜等指标。建议皮蛋卫生指标：传统工艺生产的皮蛋铅≤２ｍｇ／ｋｇ，砷≤０．５ｍｇ／ｋｇ，ｐＨ≥９．５；非传统工艺生产的皮蛋铅≤０．５ｍｇ／ｋｇ，砷≤０．５ｍｇ／ｋｇ，铜≤１０ｍｇ／ｋｇ，锌≤２０ｍｇ／ｋｇ；硬心皮蛋及其它皮蛋铅≤０．５ｍｇ／ｋｇ，砷≤０．５ｍｇ／ｋｇ，ｐＨ≥９．５，菌落总数≤５００／ｇ；大肠菌群≤３０ＭＰＮ／１００ｇ。For revising the hygienic standard, 775 samples of preserved egg from 14 provinces were determined of hygienic index. The preserved eggs were classified according to the process technology and studied according to the classes. Some indexes such as zinc, copper were added up. The hygienic indexes for it are suggested Pb≤2 mg/kg, As≤ 0.5 mg/kg, pH≥9.5 to traditional preserved eggs, Pb≤0.5 mg/kg, As≤0.5 mg/kg,Cu≤10 mg/kg,Zn≤20 mg/kg to which made in improvement way, Pb≤0.5 mg/kg,As≤0.5 mg/kg,pH≥9.5 to solid preserved eggs and the others. The index for microorganism are unchanged. Author's address Wang Zhongzhou, Health and Anti-epidemic Station of Henan Province, 450003 PRC.

关 键 词：蛋类 参考标准 卫生状况指标 

分 类 号：R155.56[医药卫生—营养与食品卫生学]