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目的了解贵州省餐饮服务行业的食品安全隐患,为风险评估、安全标准的制定以及其他相关监管政策提供科学依据。方法按随机抽样原则,对贵州省9个市(州)餐饮服务行业所用的非发酵豆制品进行抽检,采用GB/T23495-2009《非发酵豆制品中苯甲酸、山梨酸的测定高效液相色谱法》规定的方法,依据《食品添加剂使用卫生标准》GB2760-2011判定,对餐饮服务豆制品中的苯甲酸、山梨酸进行检测。结果 2013—2015年共抽检756个批次,合格率为98.81%。其中2013、2014、2015年非发酵豆制品分别抽检270、226、260批,合格率分别为100.00%、98.08%、98.23%。结论贵州省餐饮服务行业的非发酵豆制品中苯甲酸、山梨酸的合格率较高,但防腐剂滥用的问题依然存在,餐饮服务行业人员的食品安全意识有待提高。
Objective To understand the hidden dangers of food safety in catering service industry in Guizhou Province and provide scientific basis for risk assessment, establishment of safety standards and other related regulatory policies. Methods According to the principle of random sampling, the non-fermented soybean products used in the catering service industry of nine cities of Guizhou Province were sampled and determined by GB / T23495-2009. Determination of benzoic acid and sorbic acid in non-fermented soybean products by high performance liquid chromatography Act “method, based on” health standards for food additives "GB2760-2011 decision, the food service of soy products benzoic acid, sorbic acid testing. Results A total of 756 batches were sampled during 2013-2015, with a pass rate of 98.81%. Among them, 270,226,260 batches of non-fermented soybean products were inspected in 2013, 2014 and 2015 respectively, with pass rates of 100.00%, 98.08% and 98.23% respectively. Conclusions There is a high pass rate of benzoic acid and sorbic acid in non-fermented soybean products in the food service industry in Guizhou Province, but the abuse of preservatives still exists. The food safety awareness of catering service personnel needs to be improved.