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目的了解常熟市食品中污染物和有害因素的污染状况,及时发现食品安全隐患,为政府提供决策依据。方法选取当地居民食品主要购买点,共采集1 282份样品,按照各类食品卫生国家标准对食品中食源性致病菌及化学污染物和有害因素进行检测分析。结果食品中菌落总数、大肠菌群超标率分别为16.6%(84/507)和19.9%(101/507),不同类别食品中的菌落总数和大肠菌群超标率差异有统计学意义(χ2=157.2,P<0.001;χ2=100.4,P<0.001);食品中致病菌检出率为4.2%(34/808),检出的致病菌主要是副溶血性弧菌、金黄色葡萄球菌、蜡样芽胞杆菌、沙门氏菌。酱腌菜中防腐剂、甜味剂超标严重,超标率分别为70.0%(28/40)和40.0%(16/40);海带、紫菜无机砷超标率为72.7%(16/22),蔬菜中存在铅超标;茶叶中农残超标率高,甚至检出禁用高毒农药;水发产品中使用烧碱致p H超标达35.4%(17/48),腐竹中甲醛超标20.0%(3/15)。结论常熟市的食品安全形势总体良好,但也有部分食品中有食源性致病菌和化学污染物污染,相关职能部门应进一步加强监管,并继续做好风险监测工作。
Objective To understand the pollution status of food contaminants and harmful factors in Changshu City and discover the hidden dangers of food safety in time so as to provide decision-making basis for the government. Methods A total of 1,282 samples were collected from local residents for food purchase. Foodborne pathogenic bacteria, chemical contaminants and harmful substances in food were detected and analyzed according to various national standards of food hygiene. Results The total number of coliform bacteria and coliform group in food were 16.6% (84/507) and 19.9% (101/507), respectively. There was significant difference between the total number of colonies and coliform group in different types of food (χ2 = 157.2, P <0.001; χ2 = 100.4, P <0.001). The detection rate of pathogenic bacteria in food was 4.2% (34/808). The pathogenic bacteria were mainly Vibrio parahaemolyticus, Staphylococcus aureus , Bacillus cereus, Salmonella. The preservatives and sweeteners in the pickles were overweight and severe, exceeding the standard rates by 70.0% (28/40) and 40.0% (16/40) respectively. The over-standard rate of inorganic arsenic in kelp and seaweed was 72.7% (16/22) In the tea products, the pesticide exceeded the standard of pesticide residues in tea, and even banned the use of highly toxic pesticides. The excess of p H exceeded 35.4% (17/48) in caustic soda and 20.0% (3/15) . Conclusion The food safety situation in Changshu City is generally good. However, some foodstuffs are also contaminated by food-borne pathogens and chemical pollutants. Relevant functional departments should further strengthen their supervision and continue to carry out risk monitoring.