Systematic study of the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China  

市售冷鲜肉的品质与安全的系统性调研——基于农贸市场、大型超市和电商平台3种主要销售渠道（英文）

作　　者：Dong-wen HU Chen-xing LIU Hong-bo ZHAO Da-xi REN Xiao-dong ZHENG Wei CHEN 

机构地区：[1]Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University [2]Institute of Dairy Science, College of Animal Sciences, Zhejiang University

出　　处：《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》2019年第1期95-104,共10页浙江大学学报（英文版）B辑（生物医学与生物技术）

基　　金：Project supported by the National Key Technology R&D Program of China(No.2016YFD0401201)

摘　　要：Background: With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attract increasing numbers of Chinese consumers to purchase food on the Internet. However, the quality and safety of food sold online are uncertain and are less reported on. Objective: This research aimed to systematically study the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China. Results: The chilled pork samples from online markets were fresher than those from wet markets and supermarkets based on the surface redness(a* value). Chilled pork contained high levels of nutritional elements, especially the magnesium and phos0-phorus levels in samples from online markets. The levels of heavy metal element residues and veterinary drug residues in all chilled pork samples were within the standards limits. In addition, huge differences existed in the quality and freshness of the chilled pork samples from online markets according to principal component analysis(PCA). Conclusions: Most chilled pork sold in Chinese markets was qualified and safe. It is necessary to establish an effective online market supervision system for chilled pork.目的:近年来,食品安全事件层出不穷。食品安全已成为公众关注的热点问题。快速发展的电商平台吸引了越来越多的中国消费者在线上购买食品。但网购得到的食品的品质参差不齐,而且鲜有研究或报道。因此,本课题旨在对农贸市场、大型超市和电商平台售卖的冷鲜肉的品质与安全进行系统性的调研。方法:从浙江省杭州市6大主城区的大型农贸市场和大型超市分别采得57和33个冷鲜肉样;从各大电商平台采得53个冷鲜肉样,共计143个肉样。测定各样品的肉色、pH值、挥发性盐基氮值、钙、铁、锌、镁、铜、磷、铅、砷、汞、镉、铬元素含量、四环素类(四环素、土霉素、金霉素)、磺胺类(总量)、β-受体激动剂类(克伦特罗、莱克多巴胺、沙丁胺醇)兽药残留等指标。结论:购自农贸市场、大型超市、电商平台3种不同销售渠道的所有冷鲜肉的重金属残留和兽药残留量均符合国家标准。购自电商平台的冷鲜肉比购自农贸市场和大型超市的肉新鲜一些。主成分分析结果表明,购自电商平台的猪肉个体间差异明显。建议尽快建立有效的电商平台冷鲜肉监管体系。

关 键 词：Chilled pork QUALITY SAFETY Online markets Principal component analysis (PCA) 

分 类 号：S872[农业科学—畜牧兽医]