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目的:对葫芦岛地区2016年市售酸菜中食品添加剂残留进行跟踪检测,发现食品安全隐患,为食品安全风险评估、预警提供依据。方法:葫芦岛地区市售酸菜15份,定型包装和散装按监测要求比例采样,GB/T5009食品卫生检测方法理化部分检测。结果:2016年葫芦岛地区市售酸菜中检出率:亚硝80.0%,亚硫酸盐100%,山梨酸13.3%,苯甲酸26.7%,4种添加剂的超标率均为0.0%。结论:葫芦岛地区市售酸菜中食品添加剂残留情况尚可,但也不容乐观,监督检查部门应加大监管力度,加强食品安全知识普及,从而保障消费者的权益。
OBJECTIVE: To trace and detect the residues of food additives in commercial pickled cabbage in Huludao in 2016, and to find out the hidden dangers of food safety and provide the basis for food safety risk assessment and early warning. Methods: Huludao 15 commercially available sauerkraut, stereotypes packaging and bulk sampling requirements according to the monitoring requirements, GB / T5009 food hygiene testing methods physical and chemical testing. Results: The detection rates of commercial pickled cabbage in Huludao in 2016 were 80.0% of nitrite, 100% of sulfite, 13.3% of sorbic acid and 26.7% of benzoic acid. The over-standard rates of all four additives were 0.0%. Conclusion: The residues of food additives in commercial sauerkraut in Huludao are acceptable, but not optimistic. The supervision and inspection departments should step up supervision and control and strengthen the popularization of food safety knowledge so as to protect consumers’ rights and interests.