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目的了解全国范围内食品中的铝含量,为加强食品安全监管提供依据。方法收集近年来全国27个城市关于食品中铝含量报道进行数据统计分析。结果全国11省27个城市监测的各类食品铝超标率较严重,总体呈欠发达地区高于发达地区的趋势;11类食品中铝超标率为58.46%(1 303/2 229),铝超标严重的食品有海蜇、粉条粉皮、油条、发糕、油炸面制品、蛋糕和糕点、粉丝、馒头包子类,超标率分加别为100.00%(33/33)、88.24%(30/34)、87.77%(610/695)、71.05%(27/38)、69.33%(165/238)、46.67%(63/135)、42.11%(8/19)、40.45%(305/754),最高检出值由高到低依次为海蜇(10 522 mg/kg)、油炸面制品(2 467 mg/kg)、油条(1 684 mg/kg)、粉条粉皮(1 170 mg/kg)、凉粉凉皮(1 112 mg/kg)、馒头包子类(1 040 mg/kg)、发糕(996 mg/kg)、蛋糕/糕点(826 mg/kg)、粉丝(746 mg/kg)、膨化食品(599 mg/kg)、烘烤食品(410 mg/kg),主要原因是食品制作过程中生产制作者随意添加含铝添加剂,而监督部门缺乏有效的监管。结论全国11省市食品中铝超标严重,应尽快制定相应标准并加强食品安全监管,尤其是对海蜇、粉条粉皮、油条、油炸面制品、发糕/蛋糕类等的生产加工环节的监督管理。
Objective To understand the content of aluminum in food in the whole country and provide the basis for strengthening food safety regulation. Methods The data collected from 27 cities in China in recent years were collected and reported on the content of aluminum in food. Results The aluminum exceeded the standard of all kinds of foodstuffs monitored in 27 cities of 11 provinces in China. The over-standard rate of aluminum in 11 kinds of foodstuffs was 58.46% (1 303/2 229) Severe food jellyfish, vermicelli, fried dough sticks, cakes, fried noodles, cakes and pastries, fans, steamed bread buns, exceeding the rate of 100.00% (33/33), 88.24% (30/34) 87.77% (610/695), 71.05% (27/38), 69.33% (165/238), 46.67% (63/135), 42.11% (8/19), 40.45% (305/754) The highest and lowest values were jellyfish (10 522 mg / kg), fried noodle products (2 467 mg / kg), dough sticks (1 684 mg / kg), vermicelli noodles (1 170 mg / kg) (1 112 mg / kg), steamed buns (1040 mg / kg), curd cake (996 mg / kg), cake / pastry (826 mg / kg), vermicelli (746 mg / / kg) and baked goods (410 mg / kg), mainly due to the random addition of aluminum-containing additives by the producers of the food during the food preparation process, and the lack of effective supervision by the supervisory departments. Conclusion Aluminum in 11 provinces and cities in China is seriously overweight. Corresponding standards should be worked out as soon as possible to strengthen food safety supervision, especially for the supervision and management of the production and processing links of jellyfish, vermicelli noodles, fried dough products, cakes and cakes.