餐饮业食品安全监测结果分析  

作　　者：柳贤勤[1] 骆箐华[1] 黄惠宇[1] 

机构地区：[1]海南省疾病预防控制中心,海南海口570203

出　　处：《现代妇女（医学前沿）》2015年第7期24-25,共2页Modern Women

摘　　要：目的深入了解海南省内餐饮业食品安全现状，为提高省内食品安全的管理水平提供科学依据。方法随机抽取省内餐馆、小型饮食店、大排档、学校食堂包括食用植物油等14类1772份食品样品，对油条中的铝的残留量、面粉中的过氧化苯甲酰等项目按国家标准进行检测和评价。结果各类食品共计1772份，合格份数为812份，合格率为45．8％；熟内制品、糕点、烧烤食品、鲜榨果蔬汁、凉拌菜所检测指标合格率均很低，仅3．1％～30．9％，不合格指标均为微生物指标；油条所检测指标合格率低（28．8％）的原因是铝的残留量超标；面粉（合格率23．3％）中铅、镉、汞等有害元素超标比较严重。结论餐饮业食品的总合格率（45．8％）比较低。我省餐饮业食品安全状况不容乐观。Objective To investigate the Restaurant food safety, and to improve the management level of food safety to provide the scientific basis for Halnan. Methods Random samples of food Including edible vegetable ofl,a total of 14 classes, 1772, for aluminum residue according to the national standards for testing and evaluation. Results A total of 1772 eligible number is 812, percent of pass is 45.8%; Cooked meat products, pas- tries, barbecue food, flesh fruit and vegetable juice, salad examination pass rate is very low, only 3.1% ～ 30.9%,tmqualified indexes for microbial indicators; Fried dough sticks the detection indicators qualified rate is low （28.8%） was the cause of excess residue of aluminum; Flour （qualified rate 23.3%） of lead, cadmium, mercury and other harmful dements to exceed bid more serious.Conclusions Food catering industry, the total qualified rate （45.8%） is lower, the restaurant industry in our province food safety situation is not optimistic.

关 键 词：餐饮业食品安全 微生物指标 监测 

分 类 号：TS201.6[轻工技术与工程—食品科学]