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为了解我市市售熟肉制品亚硝酸盐残留量,对1999年抽检样品131份进行分析,检验方法按GB/T5009.33—1996,判定标准按GB2726—96酱卤肉卫生标准、GB2728—81肴肉卫生标准、GB,肉灌肠卫生标准。 1.结果分析 131份样品有103份合格,合格率78.63％,超标样品亚硝酸盐含量在20.1～456mg/kg,其中灌肠类合格率88.24％(15/17),酱卤类合格率80.43％(37/46)、肴肉合格率75.00％(51/68),131份检品中本市产96份,合格率72.92％,28份不合格样品中有26份
In order to understand the city market cooked meats nitrite residues, sampling of 131 samples were analyzed in 1999, the test method according to GB / T5009.33-1996, according to GB2726-96 standard sauce sauce meat, GB2728- 81 meat health standards, GB, meat enema health standards. Results Analysis of 103 samples of 131 samples with a pass rate of 78.63% and a nitrite content of 20.1-456 mg / kg in the standard sample, of which 88.24% (15/17) were enemas, 80.43% (37/46), the pass rate of meat and meat was 75.00% (51/68), and there were 96 samples of 131 samples in the city, with a passing rate of 72.92% and 26 of 28 samples