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目的:了解当前我州市售肉制品中亚硝酸盐含量,为加强食品安全管理监督提供科学依据,并对其潜在危害进行风险评估。方法:采用多级分层抽样,选择我州有代表性的农贸市场及商店(超市、便利店、专营店)采集各类肉制品样品41份,根据GB/T 5009.33-2010《食品中亚硝酸盐与硝酸盐的测定》,选用离子色谱仪进行测定,并对检测结果进行分析、风险评估。结果:本次抽检的41件肉制品中亚硝酸盐含量的检出率为63.41%,各类肉制品中硝酸盐含量的检出率差异有统计学意义(χ2=7.75,P<0.05),超过限值(≥30mg/kg)为5件,占12.20%,不合格率无统计学意义(Fisher精确检验P>0.05)。结论:我州市售肉制品的生产加工中亚硝酸盐使用现象较普遍,依然存在超标使用和不合理使用亚硝酸盐的状况,有关部门需加强监管。
OBJECTIVE: To understand the present situation of nitrite content in commercial meat products in our country, to provide a scientific basis for strengthening the supervision of food safety management and to evaluate the potential risks. Methods: Using multi-level stratified sampling, 41 samples of meat products were collected from the representative farmer’s markets and stores (supermarkets, convenience stores, franchised stores) in our county. According to GB / T 5009.33-2010, Salt and nitrate determination ", the choice of ion chromatography to determine, and the test results were analyzed and risk assessment. Results: The detection rate of nitrite content in 41 meat products was 63.41%, the detection rate of nitrate content in all kinds of meat products was statistically significant (χ2 = 7.75, P <0.05) Over the limit (≥ 30mg / kg) for the 5, accounting for 12.20%, failed to rate was not statistically significant (Fisher’s exact test P> 0.05). Conclusion: The use of nitrite in the production and processing of commercial meat products in our city is common. There are still some cases of excessive use of nitrite and irrational use of nitrite. The relevant departments need to strengthen supervision.