呼和浩特市2010年市售酱腌菜卫生质量评价  

Health Quality Evaluation Pickled Vegetable in Hohhot

作　　者：王红霞[1] 薄福宝[1] 杭静[1] 齐晓琴[1] 莎日娜[1] 李婧[1] 张慧[1] 

机构地区：[1]呼和浩特市疾病预防控制中心营养与食品安全科,内蒙古呼和浩特010070

出　　处：《内蒙古医学杂志》2012年第1期69-71,共3页Inner Mongolia Medical Journal

摘　　要：目的:了解呼和浩特市售酱腌菜的卫生质量,为政府食品安全执法部门提供监管重点。方法:在呼和浩特市流通领域随机购买30份酱腌菜样品,按照相应的国标方法进行检测与评价。结果:酱腌菜的总合格率为46.67%,主要不合格原因为添加剂超量使用,其中既有单独使用超标,也有同功能添加剂混合使用超标;单项超标指标分别为苯甲酸、糖精钠、环己基氨基磺酸钠、大肠菌群及阪崎肠杆菌检出。结论:呼和浩特市售酱腌菜合格率较低,相关监管部门应针对添加剂的使用情况加大监管力度。Objective：To understand the food hygiene quality of pickled vegetables in Hohhot and to make the government food safety regulatory focuses on it.Methods：A random sample size of 30 pickles was selected in Hohhot, giving anesting and evaluation in accordance with appropriate national standards.Results：The total passing rate of pickled vegetables was 46.67%,mainly caused by the excessive use of food additives,including the excessive use of one additive or of mixed additives with the same function;The single excessive standard indexes were benzoicacid,sodium saccharin,and sodium cyclamate,coliforms and E.sakazakii detection respectively.Conclusion：The passing rate of commercial pickled vegetables was low in Hohhot,and the relevant regulatory should strengthen supervision and management.

关 键 词：酱腌菜 卫生质量 评价 

分 类 号：R155.5[医药卫生—营养与食品卫生学]