2018—2024年汉阳区食品安全风险监测结果分析  

Analysis of Food Safety Risk Monitoring Results in Hanyang District from 2018 to 2024

作　　者：薛红 李敏 汪欢 朱一帆 XUE Hong;LI Min;WANG Huan;ZHU Yifan(Center for Disease Control and Prevention of Hanyang District,Wuhan 430050,China)

机构地区：[1]汉阳区疾病预防控制中心,湖北武汉430050

出　　处：《食品安全导刊》2025年第9期69-73,共5页China Food Safety Magazine

摘　　要：目的:评估汉阳区食品中污染物及有害因素的分布及污染状况,识别潜在安全隐患,为食品安全监管提供科学依据。方法:采用国家规定的食品卫生检测方法和相关国家标准进行评价。结果:2018—2024年在汉阳区共检测食品样品1129件,其中化学污染物及其有害因素检测835件,不合格率为14.49%,腌制蔬菜、膨化食品、芦蒿和油条的超标率在10%以上;微生物及其致病因子检测294件,不合格率为15.31%,不合格率最高的食品类别是水产品,其次是学校周边熟制米面制品、凉拌菜;不合格项目检出率较高的有菌落总数(超标)、副溶血性弧菌、溶藻弧菌和蜡样芽孢杆菌等。结论:汉阳区部分食品存在不同程度的污染,建议对问题较多的食品加大监测范围、数量和频次,及时掌握状况,加强监管和源头追溯,确保食品安全。Objective:To evaluate the distribution and contamination status of pollutants and harmful factors in food in Hanyang district,identify potential safety hazards,and provide scientific basis for food safety supervision.Method:Evaluate using the national food hygiene testing methods and relevant national standards.Result:A total of 1129 food samples were tested in Hanyang district from 2018 to 2024,including 835 chemical pollutants and their harmful factors,with a failure rate of 14.49%.The over standard rate of pickled vegetables,puffed food,Artemisia annua and deep-fried dough sticks was more than 10%;294 samples were tested for microorganisms and their pathogenic factors,with a failure rate of 15.31%.The food category with the highest failure rate was aquatic products,followed by cooked rice and flour products and cold dishes around schools;the high detection rate of unqualified items includes total bacterial count(exceeding the standard),Vibrio parahaemolyticus,Vibrio alginolyticus,and Bacillus cereus.Conclusion:Some foods in Hanyang district are contaminated to varying degrees.It is recommended to increase the monitoring scope,quantity,and frequency of foods with more problems,timely grasp the situation,strengthen supervision and source tracing,and ensure food safety.

关 键 词：食品安全 食品抽检 检测分析 监管 

分 类 号：TS2[轻工技术与工程—食品科学与工程]