贵州省餐饮业腌腊肉制品的卫生质量分析  

Analysis of Sanitary Quality of Curing Meat Products in Catering Industry in Guizhou Province

作　　者：罗奕[1,2] 田莉[2] 黄旭玮 李静峰[2] 王本江 杨圆圆[2] 李松[2] 宋勤[2] 

机构地区：[1]贵州医科大学,贵州贵阳550004 [2]贵州省食品药品检验所,贵州贵阳550004

出　　处：《中国卫生产业》2016年第24期77-79,共3页China Health Industry

基　　金：贵州省科技基础条件平台课题;贵州省食品;保健食品和化妆品监测检测平台;黔科平台[2012]4001

摘　　要：目的掌握贵州省餐饮业腌腊肉制品的卫生质量状况,为加强监督管理贵州省餐饮业腌腊肉制品的食品卫生安全提供一定的数据参考,同时在一定方面保障消费者的食品卫生安全。方法采用GB/T 23495-2009《食品中苯甲酸、山梨酸和糖精钠的测定》、GB/T 5009.35-2003《食品中合成着色剂的测定》、GB/T 5009.141-2003《食品中诱惑红的测定》、GB 5009.33-2010《食品安全国家标准食品中亚硝酸盐与硝酸盐的测定》、GB 2730-2005《腌腊肉制品卫生标》分析方法对腌腊肉制品进行检测与分析。结果 100批腌腊肉制品,不合格9批,不合格率为9%,主要原因是硝酸盐、亚硝酸盐、着色剂、过氧化值超限或不符合相应地标准要求。结论餐饮业腌腊肉制品合格率较高,应继续加强对餐饮业腌腊肉制品卫生监督管理力度。Objective To master the sanitary quality condition of curing meat products in catering industry in Guizhou province and provide a certain data reference for enhancing the supervision and management of curing meat products in catering industry in Guizhou province and ensure the food health safety of consumers in a certain aspect. Methods The curing meat products were tested and analyzed by the GB/T 23495-2009 Determination of benzoic acid, sorbic acid and saccharinnatrium in food, GB/T 5009.35-2003 Determination of synthetic colorant contents in food, GB/T 5009.141-2003 Determination of allura red in food, GB 5009.33-2010 Determination of nitrite and azotate in national safety national standard food and GB 2730-2005 Curing meat product sanitary standards analysis method. Results In the 100 batches of curing meat products, 9 batches were unqualified, and the unqualified rate was 9%, and the main reasons were azotate, nitrite,colourant, overrun peroxide number and failing to meet the corresponding standard requirements. Conclusion The qualified rate of curing meat products in catering industry is higher, and we should continue to enhance the health supervision management force of curing meat products in catering industry.

关 键 词：腌腊肉 餐饮业 卫生质量分析 防腐剂 着色剂 

分 类 号：R155[医药卫生—营养与食品卫生学]