2016年-2020年新疆阿克苏食品安全风险研究  

Study on food safety risk in Aksu region,Xinjiang from 2016 to 2020

作　　者：周红亮[1] 荣晓夙 李虎 曹静 庹见伟 何忻[1] ZHOU Hong-liang;RONG Xiao-su;LI Hu;GAO Jing;TUO Jian-wei;HE Xin(Aksu Prefecture Center Jor Disease Control and Prevention,Aksu,Xinjiang 843000,China)

机构地区：[1]新疆阿克苏地区疾病预防控制中心,新疆阿克苏843000

出　　处：《中国卫生检验杂志》2021年第23期2925-2930,共6页Chinese Journal of Health Laboratory Technology

摘　　要：目的了解阿克苏地区食品中主要污染物及有害因素的污染水平和趋势,掌握和分析食品安全状况,确定危害因素的分布范围和可能来源,发现食品生产、消费环节的食品安全隐患。方法食品依据《食品卫生检验方法》及《食品安全风险监测工作手册》进行检验,结果依据《食品安全国家标准》《香港食品微生物含量指引(2014修订版)》及DBS 44/006-2016《非预包装即食食品微生物限量》评价后进行描述性分析。结果2016年-2020年新疆阿克苏地区共计检测食品1069份,8996项次,不同年份总项次合格率差异有统计学意义(χ^(2)=47.558,P<0.01),其中理化指标总项次合格率高于微生物指标;预包装食品合格率高于散装食品(χ^(2)=10.432,P<0.05);不同采样地点食品的合格率差异有统计学意义(χ^(2)=198.880,P<0.01);不同种类的食品检测中小麦、面粉合格率(99.00%)最高,凉粉、凉皮、凉面(简称“三凉”食品)、餐饮食品合格率偏低,为53.33%;15类食品13类项目超标,其中“三凉”食品中大肠菌群最高(45.45%),小麦、面粉中脱氧雪腐镰刀菌烯醇最低(1.00%)。结论新疆阿克苏地区食品中各类污染物及有害因素检测合格率整体呈上升趋势,整体污染水平不高,但部分环节及食品依然存在安全风险,应进一步规范食品安全管理,加强食品安全监管和监测力度。Objective To understand the pollution level and trend of main pollutants and harmful factors in food in Aksu area,master and analyze the food safety situation,determine the distribution scope and possible sources of harmful factors,and find out the hidden dangers of food safety in food production and consumption.Methods Food samples were inspected according to the Food Hygiene Inspection Methods and Food Safety Risk Monitoring Manual.The results were evaluated according to the National Food Safety Standard,Microbiological Content Index of Hong Kong Food(2014 Revised)and DBS 44/006—2016 Microbiological Limit of Non Prepackaged Ready To Eat Food.Results From 2016 to 2020,a total of 1069 food samples were collected in Aksu area for the detection of 8996 items.There was statistical significance on the difference in the qualified rate of the total items in different years(χ^(2)=47.558,P<0.01).The total qualified rate of physical and chemical indexes was higher than that of microbial indexes.There was statistical significance on the difference in the qualified rate of foods from different sampling sites(χ^(2)=198.880,P<0.01).The qualified rate of wheat and flour(99.00%)was the highest,while that of San-liang food and catering food(53.33%)was the lowest;15 kinds of food and 13 kinds of items exceeded the standard.Among them,the coliform group in Sanliang food was the highest(45.45%),and the deoxynivalenol in wheat and flour was the lowest(1.00%).Conclusion The qualified rate of all kinds of pollutants and harmful factors in food in Aksu area,Xinjiang is on the rise as a whole,and the overall pollution level is not high,but some links and food still have safety risks.It is necessary to further standardize food safety management and strengthen food safety supervision and monitoring.

关 键 词：食品安全 食品检验 风险研究 食源性疾病 

分 类 号：R155.5[医药卫生—营养与食品卫生学]