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目的了解深圳市非发酵性豆制品的卫生状况,发现关键性问题并进行分析,为制定相应的标准和针对性措施提供依据。方法按照《深圳市食品污染物监测体系项目工作方案》的要求,在全市范围内采集非发酵性豆制品共139份样品,按GB/T4789-2003和GB5009-2003方法进行测定,并对此类食品2年的合格情况以及不合格项目进行统计分析。结果非发酵性豆制品2006年和2007年的合格率分别为43.75%、22.67%,合格率甚低,卫生质量下降明显,不合格项目中主要为大肠菌群、甲醛和甲醛次硫酸钠。结论非发酵性豆制品微生物污染问题依然严重,非法添加甲醛次硫酸氢钠已成为又一导致该类食品不合格的主要原因,应将甲醛次硫酸氢钠纳入到非发酵性豆制品的常规检测项目,加大监督监测力度。
Objective To understand the hygienic status of non-fermented soybean products in Shenzhen and to find out the key problems and to analyze them so as to provide the basis for formulating the corresponding standards and pertinent measures. Methods A total of 139 samples of non-fermented soybean products were collected in the whole city according to the requirements of the “Work Plan of Food Contamination Monitoring System in Shenzhen City”, according to GB / T4789-2003 and GB5009-2003 methods, Food 2 years of qualified and unqualified items for statistical analysis. Results The pass rates of non-fermented soybean products in 2006 and 2007 were 43.75% and 22.67% respectively. The pass rate was very low and the hygienic quality was obviously decreased. The main non-passing items were coliform bacteria, formaldehyde and sodium formaldehyde sulfoxylate. Conclusions The problem of microbial contamination of non-fermented soybeans remains serious. Illegal addition of sodium formaldehyde sulfoxylate has become another major cause of unqualified foodstuffs. Formaldehyde sodium bisulfite should be included in routine testing of non-fermented soy products Project, increase supervision and monitoring efforts.