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目的了解长沙市芙蓉区餐饮单位自制食品中食品添加剂的使用范围及使用量情况,以便加强对食品添加剂使用的卫生监督管理和制订监管决策。方法2008年6-11月对全区营业面积在1000 m2以上的餐饮单位所制作食品中的饮料、糕点、凉菜、卤菜和烧烤等五类食品中的添加剂进行抽样检测分析,检测了食品添加剂(着色剂、防腐剂、甜味剂、护色剂和漂白剂)和非食品添加剂(吊白块、甲醛和硼砂)。结果共检测5类276份食品中的食品添加剂,总合格率为72.1%;5类食品中合格率最低的是卤菜,其次是凉菜、糕点、烧烤和饮料;不同食品添加剂的合格率由高到低分别为:日落黄、胭脂红、苋菜红、山梨酸均为100.0%,二氧化硫93.8%,甜蜜素93.0%,亚硝酸盐92.3%,糖精钠91.3%,柠檬黄90.8%,苯甲酸80.8%。不合格的主要原因是食品添加剂超范围使用,占25.4%;其次是超量使用,占3.6%。没有使用非食用物质的现象。结论餐饮业自制食品的食品添加剂超范围使用现象不容忽视,应进一步加强餐饮业从业人员的卫生法律法规和卫生知识的培训工作,建立健全餐饮业使用食品添加剂的使用登记制度。严格餐饮业的食品卫生监管,尽可能地减少和控制餐饮业滥用食品添加剂的现象。
Objective To understand the scope and usage of food additives in self-made foods at Furong District, Changsha City, so as to strengthen the hygiene supervision and management and formulate regulatory decisions on the use of food additives. Methods From June to November in 2008, the samples of five kinds of foodstuffs such as beverages, pastry, cold dish, romaine and barbecued food in the catering enterprises whose business area was above 1000 m2 were sampled and analyzed. Coloring agents, preservatives, sweeteners, color-retaining agents and bleaching agents) and non-food additives (white lumps, formaldehyde and borax). Results A total of 276 food samples from 5 categories were tested for food additives with a total pass rate of 72.1%. Among the five types of food products, the lowest pass rate was Lu Cai, followed by cold dishes, cakes, roasts and beverages. The passing rates of different food additives increased from high Low, respectively: sunset yellow, carmine, amaranth, sorbic acid are 100.0%, 93.8% sulfur dioxide, sodium cyclamate 93.0%, 92.3% nitrite, sodium saccharin 91.3%, lemon yellow 90.8%, benzoic acid 80.8%. The main reason for unqualified food additives exceeded the scope of use, accounting for 25.4%; followed by over-use, accounting for 3.6%. No use of non-food substances phenomenon. Conclusion The phenomenon of over-scope use of food additives in food made by the catering industry should not be neglected. Training on health laws and regulations and health knowledge should be further strengthened to establish and improve the system for using food additives in food and beverage industry. Strict food and beverage regulatory food hygiene, as much as possible to reduce and control the abuse of food additives in the restaurant industry phenomenon.