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目的对云南省易门县2009年-2012年月饼、大饼的卫生质量进行分析,了解易门县市场销售的中秋月饼、大饼的卫生质量状况,以掌握月饼、大饼的卫生质量现状和变化情况,为指导月饼、大饼生产、销售及监督部门的监督管理提供依据。方法于2009年-2012年分别对易门县的月饼、大饼生产点、销售点进行采样,按现行国标对酸价、过氧化值、细菌总数、大肠菌群进行检测。结果依据GB7009-2003糕点、面包卫生标准判定,2009年-2012年4年所监测的136份月饼中,酸价与过氧化值合格率100%,细菌总数、大肠菌群合格率分别是98.53%和97.06%,85份大饼酸价与过氧化值合格率100%,细菌总数、大肠菌群合格率分别是98.82%和97.64%。结论随着人民生活水平不断提高,人们对食品安全的要求也更高,应加强对食品生产企业的监督管理和对食品从业及销售人员的培训,增强卫生意识,提高月饼的卫生质量,确保食品安全。
Objective To analyze the hygienic quality of mooncake and cake from 2009 to 2012 in Yimen County, Yunnan Province, and to understand the hygienic quality of Mooncake moon cake and cake in Yimen market so as to grasp the current situation of hygienic quality of moon cake and cake, Change, in order to guide the moon cake, pie production, sales and supervision departments to provide the basis for supervision and management. Methods From 2009 to 2012, samples of moon cakes, pie production sites and sales points in Yimen were sampled, and acid value, peroxide value, total bacteria and coliforms were tested according to the current national standard. Results According to GB7009-2003 pastry and bread health standards, 136 samples of moon cakes monitored in 2009 and 2012 were acidified with peroxide value of 100%, the total number of bacteria and coliform bacteria were 98.53% And 97.06% respectively. The qualified rate of acid value and peroxide value of 85 batches was 100%. The total number of bacteria and coliform group pass rate were 98.82% and 97.64% respectively. Conclusion With the continuous improvement of people’s living standard, people have higher requirements for food safety. We should strengthen the supervision and management of food production enterprises and the training of food practitioners and sales staffs, enhance the awareness of hygiene, improve the sanitary quality of moon cake and ensure the food Safety.