熟肉制品中亚硝酸盐含量调查  

Survey on the content of nitrite in cooked meat in Henan Province

作　　者：梁振山[1] 张书芳[1] 张丁[1] 周昇昇[1] 

机构地区：[1]河南省疾病预防控制中心,河南郑州450016

出　　处：《中国食品卫生杂志》2012年第4期363-366,共4页Chinese Journal of Food Hygiene

摘　　要：目的了解河南省熟肉制品中亚硝酸盐的含量。方法 2010年从全省18个地市随机采集了14类361份熟肉样品,用国标法GB/T 5009.33—2010分析熟肉制品中亚硝酸盐的含量。结果熟肉制品中亚硝酸盐的平均含量为54.46 mg/kg;依据GB 2760—2011《食品添加剂使用标准》判定,亚硝酸盐超标的熟肉制品为92份,总超标率为25.5%,其中牛肉制品中的亚硝酸盐超标率最高为42.0%,其后依次为猪肉制品27.8%、鸡肉制品10.2%、羊肉制品9.5%。结论提示河南省熟肉制品中亚硝酸盐含量超标情况比较严重,政府有关部门应加强对食品安全的监督管理,以维护广大消费者的身体健康。Objective To investigate the nitrite content in cooked meat in Henan Province. Methods Cooked meat samples were collected from 18 cities in 2010, and 361 cooked meat samples in 14 groups were analyzed according to GB/ T 5009.33. Results The average nitrite content in cooked meat was 54.46 mg/kg, and its unqualified rate was 25.5%. The unqualified rate of nitrite in cooked beef was the highest （42.0%） and that in cooked pork, chicken and mutton was 27.8%, 10.2% and 9.5% respectively. Conclusion Nitrite residues in cooked meat exceeded the standard limit seriously in Henan Province. Measures should be taken to safeguard the health of consumers in general.

关 键 词：熟肉制品 亚硝酸盐 食品安全 调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学]