宝安区熟肉制品亚硝酸盐残留量状况分析  

An Situation Analysis on Nitrite Residues in Cooked Meat Products in Baoan District

作　　者：孙群露[1] 金东晖[2] 孙健[1] 刘恩泽[1] 李意球 

机构地区：[1]深圳市宝安区疾病预防控制中心,广东深圳518101 [2]湖南省疾病预防控制中心,湖南长沙410005 [3]深圳市计量质量检测研究院,广东深圳518055

出　　处：《中国卫生标准管理》2014年第21期118-121,共4页China Health Standard Management

摘　　要：目的了解宝安区熟肉制品亚硝酸盐残留量状况,评估因熟肉制品亚硝酸盐超标而引发中毒的风险程度。方法采用多阶段简单随机抽样的方法,共采集250份熟肉样品。样品亚硝酸盐残留量按GB/T 5009.33-2008规定的分光光度法进行检测,检测结果依据GB 2760-2007规定的熟肉制品中亚硝酸盐的残留量不得超过30 mg/kg的标准进行判定。结果亚硝酸盐检出率为52.4%,检出值小于10 mg/kg(含未检出者)占总样品数的92.8%。共检测出3份超标,超标率为1.2%。结论宝安区熟肉制品亚硝酸盐残留量处于较低水平,发生中毒事件的风险低。Objective This study is conducted to understand the basic situation of the nitrite residues in cooked meat products in Baoan District and evaluate the level of poisoning risk which is caused by the Excessive nitrite in cooked meat products. MethodsAdopt multistage simple random sampling and collect 250 cooked meat samples.Nitrite residues is tested by spectrophotometry which is defined by GB/T 5009.33-2008.The test results are judged by the criterion,Nitrite residues not exceeding 30 mg/kg in cooked meat products,in GB2760-2007.Results The detection ratio of nitrite residues is 52.4%.The detection value of nitrite residues which is less than 10 mg/kg（including the not detected ones）account for 92.8% of the sample total.Three sample are out of criterion and the over-standard rate is 1.2%. Conclusion The nitrite residues in cooked meat products in Baoan District stay in a low level and the risk of poisoning is small.

关 键 词：亚硝酸盐 残留量 熟肉制品 食物中毒 

分 类 号：R155.5[医药卫生—营养与食品卫生学]