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目的了解深圳市市售预包装酱腌菜的卫生质量,为制定管理措施提供依据。方法在全市范围内,随机抽取144份样品,按照GB 2714-2003酱腌菜卫生标准中规定的检测项目及方法,对14项卫生指标进行检测。结果在144份样品中,有125份合格,合格率为86.81%,主要不合格项目为二氧化硫、防腐剂、铅、镉和大肠菌群。结论深圳市售预包装酱腌菜卫生质量尚可,但应加强对生产企业的监督,防止过量使用防腐剂和漂白剂。
Objective To understand the hygienic quality of pre-packaged pickles in Shenzhen and provide the basis for formulating management measures. Methods In the citywide, 144 samples were randomly selected and 14 health indicators were tested according to the test items and methods stipulated in the hygiene standards of pickles in GB 2714-2003. Results Of the 144 samples, 125 were qualified with a pass rate of 86.81%. The main unqualified items were sulfur dioxide, preservatives, lead, cadmium and coliform bacteria. Conclusions The quality of the pre-packaged pickles in Shenzhen is still acceptable. However, supervision should be strengthened to prevent excessive use of preservatives and bleaching agents.