2016年甘肃省定西地区小麦粉制品安全状况调查  

Investigation on safety status of wheat flour products in Dingxi, 2016

作　　者：梁琼[1] 雷雨 LIANG Qiong;LEI Yu(Gansu Provincial Center for Disease Control and Prevention,Lanzhou,Gansu 730020,China)

机构地区：[1]甘肃省疾病预防控制中心,兰州730020 [2]甘肃省定西市食品检验检测中心,甘肃定西743000

出　　处：《疾病预防控制通报》2018年第4期89-91,共3页Bulletin of Disease Control & Prevention(China)

摘　　要：目的了解甘肃省定西地区小麦粉制品安全状况,为采取针对性的食品安全监管措施提供依据。方法 2016年按照国家食品药品监督管理总局制定的《2016年食品安全抽检监测实施方案》要求,依照国家食品安全监督抽检实施细则(2016版)对定西地区六县一区的超市、大中小型餐馆和学校食堂等经营单位的小麦粉制品抽检,并监测抽检制品中的食品添加剂、非食用物质、油脂酸败的品质等指标。结果 2016年共抽检3类310份样品,总体合格率为98.4%,3类小麦粉制品合格率依次为生湿面制品(100.0%)、发酵面制品(98.0%)和油炸面制品(93.3%),抽检项目中甜蜜素、硼砂及酸价有超标现象;餐饮环节(99.3%)的合格率均高于流通环节(97.6%),市直区(100.0%)的合格率高于县城(98.0%)和乡(镇,97.4%);不同采样环节(χ2=2.771)和行政区域(χ2=4.513)合格率差异均无统计学意义(均P>0.05)。结论现阶段定西地区小麦粉制品整体状况良好,但发酵面制品和油炸面制品还存在一些不容忽视的食品安全问题,需进一步加强监督和管理。Objective To understand the safety situation of wheat flour products in Dingxi area, Gansu province and provide the evidence for taking targeted measures of food safety supervision. Methods According to the requirements of Implementation Plan of Food Safety Inspection and Monitoring in 2016 and Detail Rules of Implementation of Food Safety Inspection（2016） formulated by the State Food and Drug Administration, wheat flour products samples were randomly collected in supermarkets, small, medium and large sized restaurants and school restaurants in the one district and six counties of Dingxi in 2016. The indexes of food additives, non-food substances and quality of oil rancidity, etc. were inspected. Results Totally 310 samples of 3 categories were collected and inspected, with overall qualification rate of 98.4%. The overall qualification rate of 3 categories of wheat flour products were orderly wet-fresh noodle products（100.0%）, fermented flour products（98.0%）, and fried wheat products（93.3%）. The sodium cyclamate, borax and acid value exceeded the standard among the indexes. The qualified rate was higher in catering stage（99.3%） than in circulation link（97.6%）, and higher in the city（100.0%） than in counties（98.0%） and townships（97.4%）. There were no statistical differences（all P〉0.05） in qualified rates between collection link（χ2=2.771） and administration divisions（χ2=4.513）. Conclusions Presently, the general situation of wheat flour products is good in Dingxi area, but some food safety problems in fermented flour products and fried wheat products cannot be ignored. The supervision and management should be strengthened.

关 键 词：小麦粉制品 食品安全 合格率 

分 类 号：R155.52[医药卫生—营养与食品卫生学]