2020—2023年泉州市糕点生产企业质量安全问题及控制对策  

Quality and Safety Issues and Control Strategies of Pastry Production Enterprises in Quanzhou City from 2020 to 2023

作　　者：刘晓亮 LIU Xiaoliang(Quanzhou Food and Drug Certification and Adverse Reaction Monitoring Center,Quanzhou 362000,China)

机构地区：[1]泉州市食品药品认证与不良反应监测中心,福建泉州362000

出　　处：《现代食品》2024年第23期142-145,共4页Modern Food

摘　　要：目的:通过采集分析国家食品安全抽样检验信息系统的数据,分析总结糕点生产企业质量安全风险。方法:从全国被抽检不合格糕点中涉及泉州企业的总体情况、危害种类、不合格项目以及不合格糕点品类等4个维度进行统计分析。结果:泉州市生产企业生产的糕点不合格问题主要是由生物性危害引起,被检出微生物超标、过氧化值和酸价超标、防腐剂滥用等问题较为突出,糕点抽检不合格数量和占比最高。结论:深入分析排查出现不合格糕点食品安全问题的原因,为糕点生产企业提出了加强源头把控、提高靶向抽检、严格问题处置、营造社会共治等意见建议。Objective:To analyze and summarize the quality and safety risks of pastry production enterprises by collecting and analyzing data from the National Food Safety Sampling and Inspection Information System.Method:Statistical analysis was conducted from four dimensions,including the overall situation,types of hazards,unqualified items,and unqualified pastry categories of Quanzhou enterprises involved in the national sampling of unqualified pastries.Result:The problem of unqualified pastries produced by production enterprises in Quanzhou city is mainly caused by biological hazards,with prominent issues such as excessive detection of microorganisms,excessive peroxide and acid values,and excessive use of preservatives.The highest number and proportion of unqualified pastries in spot checks.Conclusion:Through in-depth analysis and investigation of the causes of substandard pastry food safety issues,suggestions have been put forward for pastry production enterprises to strengthen source control,improve targeted sampling,strictly handle problems,and create social governance.

关 键 词：糕点 抽检 安全 风险防控 

分 类 号：R155.6[医药卫生—营养与食品卫生学]