2019—2021年全国食品安全监督抽检中鲜蛋抽检情况及分析  

Sampling Inspection and Analysis of Fresh Eggs in the National Food Safety Supervision and Sampling Inspection from 2019 to 2021

作　　者：赵芳 郝莉花 吕尊严 李少鹏 王振旭 曹硕 ZHAO Fang;HAO Li-hua;LÜZun-yan;LI Shao-peng;WANG Zhen-xu;CAO Shuo(Henan Institute of Product Quality Inspection Technology,Henan Key Laboratory of Food Safety Data Intelligence,Zhengzhou 450047,China)

机构地区：[1]河南省产品质量检验技术研究院,河南省食品安全数据智能重点实验室,河南郑州450047

出　　处：《保鲜与加工》2023年第6期67-72,共6页Storage and Process

基　　金：河南省市场监督管理局科技计划项目(2020sj22);2020年河南省重点研发与推广专项(科技攻关)项目(202102310295)。

摘　　要：针对2019—2021年全国食品安全监督抽检中鲜蛋发现的问题和存在的风险点进行分析。采用Excel 2010软件对2019—2021年全国鲜蛋的食品安全监督抽检结果进行汇总,分析监督抽检整体完成情况及存在的主要食品安全问题。结果显示:2019、2020、2021年我国食用农产品不合格率分别为1.90%、2.23%和3.15%,2019—2021年鲜蛋不合格批次占食用农产品不合格批次总数的10.71%,仅次于淡水鱼和韭菜。检出鲜蛋不合格项目涉及氟苯尼考、恩诺沙星、氧氟沙星残留等9项,其中氟苯尼考和恩诺沙星残留不合格项次检出率分别为47.17%和37.74%。我国食用农产品不合格率逐年上升,且鲜蛋的食品安全问题较为突出,氟苯尼考和恩诺沙星不合格是鲜蛋食品安全的主要问题。The problems and risks points found in fresh eggs in the national food safety supervision and sampling in⁃spection from 2019 to 2021 were analyzed.The results of food safety supervision and sampling inspection of the fresh eggs were summarized to analyze the overall completion of sampling inspection and the main food safety problems us⁃ing Excel 2010.The results showed that from 2019 to 2021,the unqualified rate of edible agricultural products in Chi⁃na was 1.90%,2.23%and 3.15%,respectively,among which the unqualified batches of fresh eggs accounted for 10.71%of the total number of unqualified batches of edible agricultural products,second only to freshwater fish and leek.Nine unqualified items were found in fresh eggs,including flufenicol,enrofloxacin and ofloxacin,among which the detection rates of flufenicol and enrofloxacin were 47.17%and 37.74%,respectively.The unqualified rate of edible agricultural products is increasing year by year in China,and the food safety problem of fresh eggs is more prominent.The unqualified florfenicol and enrofloxacin is the main problem.

关 键 词：食品安全 监督抽检 鲜蛋 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS253.7[轻工技术与工程—食品科学与工程]