广西葛根粉食品安全风险状况研究  

Investigation and analysis of the kudzu root powder food safety risk status in Guangxi

作　　者：刘展华[1] 甘宾宾[1] 李秀桂[1] 梁川[1] 江永红[1] 陈广林[1] 陈晖[1] 吴祖军[1] 梁书怀[1] 吴训[1] 李皓 黄立嵘[1] 周劭桓[1] 刘君[1] 陈杰[1] LIU Zhan-hua;GAN Bin-bin;LI Xiu-gui;LIANG Chuan;JIANG Yong-hong;CHEN Guang-lin;CHEN Hui;WU Zu-jun;LIANG Shu-huai;WU Xun;LI Hao;HUANG Li-rong;ZHOU Shao-huan;LIU Jun;CHEN Jie(Institute of Health Impacts Risk Monitoring and Evaluation,Guangxi Zhuang Autonomous Region Center for Disease Prevention and Control,Nanning Guangxi 530028,China)

机构地区：[1]广西壮族自治区疾病预防控制中心食品安全风险监测与评价所,广西南宁530028

出　　处：《中国卫生工程学》2021年第6期885-887,893,共4页Chinese Journal of Public Health Engineering

基　　金：广西壮族自治区卫生厅资助项目(桂地标食2013004号,重2012054,S201310-01)。

摘　　要：目的了解广西葛根粉食品安全风险状况,为政府监管提供技术依据。方法自2013年起,应用随机抽样和产地优先方法,在广西东、南、中部产地农贸市场和葛根粉生产厂家开展广西葛根粉食品安全风险调查,每区域随机采集样品2~10批次,共32批次。按照国家标准检验方法检测食品理化、微生物项目33项,以广西食品安全地方标准DBS 45/007—2013《葛根粉》等标准评价。结果广西葛根粉样品所检项目合格率为96.43%(27/28),除2批次样品没有检出葛根素外,其他样品葛根素含量在75.9~378 mg/kg,平均值201.56mg/kg。所检项目中有害元素、农药、二氧化硫和常见致病菌没有超标,发现的主要问题是1批次样品菌落总数超标0.12倍,1批次样品霉菌150 CFU/g。结论建议加强葛根粉生产环节微生物污染风险监管,加强假冒产品打击力度。Objective To understand the food safety risk of the kudzu root powder in Guangxi and provide technical basis for government supervision.Methods The food safety risk survey of the kudzu root powder in Guangxi was carried out random sampling and priority to major production areas in the agricultural trade markets and the kudzu root powder factories in the east,south and middle producing areas of Guangxi since 2013,32 items of food physical and chemical examination and microbiological examination were evaluated by DBS 45/007—2013“Puerariae starch”,etc;.Results The sampel’s qualified rate of testing index was 96.43%(27/28),the content of puerarin was 75.9-378 mg/kg,the average value was 201.56 mg/kg,harmful elements,pesticides,sulfur dioxide residues and common pathogenic bacteria weren’t detected.The main problem was that the colony count of one batch of samples exceeded the standard by 0.12 times,and the mold count of one batch of samples was 150 CFU/g.Conclusion It is suggested to strengthen the supervision on the risk of microbial contamination in the production and processing of kudzu root powder,and to strengthen the crackdown on fake products.

关 键 词：葛根粉 食品安全风险状况 调查 广西 

分 类 号：R155[医药卫生—营养与食品卫生学]