江宁地区火锅店锅底食品添加剂应用情况调查及对策
目的 了解南京市江宁地区火锅店锅底食品添加剂的应用情况及火锅店采购人员和顾客对食品添加剂的认识, 提出相关对策, 为相关部门采取积极有效的措施提供理论依据。方法 采用随机抽样的方法抽取江宁区20家火锅店, 并对这20家火锅店食品添加剂的使用情况进行调查。同时使用自制问卷调查表调查火锅店采购人员对食品添加剂的认知情况, 并采用分层整群抽样的方法调查300名消费者对食品添加剂的认知情况。结果 南京市江宁地区火锅店锅底食品添加剂在调味品中的应用较为普遍。食品安全等级较低, 规模较小及平均消费较低的火锅店底料中食品添加量较多; 采购人员及普通消费对食品添加剂的普遍认识一般。结论 相关部门应加强对火锅店的监管, 采取积极有效的措施, 提高火锅店采购人员及消费者对食品添加剂的认知程度。
Objective To investigate the application of food additives in hot-pot soup, cognize food additives in purchasing specialists and consumers, and put forward some relevant countermeasures, so as and to provide a theoretical basis for the relevant departments to take positive and effective measures. Methods Twenty hot-pot restaurants in Jiangning district were extracted by using random sampling method, and the usage of food additives in these restaurants were investigated. Homemade questionnaire was used to investigate the cognition of food additives in purchasing specialists, and method of stratified cluster sampling was used to investigate the cognition of food additives in 300 consumers. Results It was common to use food additives in the condiments of hot-pot soup in the restaurants of Jiangning district. The additives were more used in the restaurants with low safety, small scale and low average consumption. The cognition of food additives in purchasing specialists and consumers was generally insufficient. Conclusions Relevant departments should strengthen the supervision of hot-pot restaurants, take active and effective measures, and improve the cognitive level of food additives of purchasing specialists and consumers.
标题：江宁地区火锅店锅底食品添加剂应用情况调查及对策
英文标题：Investigation and countermeasures of the usage of food additives in hot-pot soup in Jiangning district
作者：
徐敏 南京医科大学公共卫生学院
莫宝庆 南京医科大学公共卫生学院
中文关键词:食品添加剂,火锅底,认知,
英文关键词:food additives,hot-pot soup,cognition,
发表日期：2016-03-25
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