楚雄州部分肉制品中亚硝酸盐残留情况分析
目的 了解楚雄州肉制品中亚硝酸盐残留情况, 为辖区的食品安全风险评估提供科学依据。方法 按照随机原则从楚雄州6个县(市)的餐饮环节及农贸市场采集4类56件肉制品, 按照GB/T 5009.33-2010《食品中亚硝酸盐与硝酸盐的测定 盐酸萘乙二胺法》对肉制品中的亚硝酸盐进行检测及评价。结果 56件肉制品中检出亚硝酸盐残留肉制品30件, 检出率53.6%, 亚硝酸盐残留超标肉制品8件, 超标率14.3%。4类肉制品中亚硝酸盐超标率分别为熟制猪肉33.3%, 火腿肠25.0%, 熟制鸡肉7.7%, 腌腊肉无超标。结论 楚雄州部分肉制品中亚硝酸盐残留存在安全隐患, 应进一步加强重点食品的风险监测与监督管理工作。
Objective To investigate the nitrite residue in meat products in Chuxiong, in order to provide scientific basis for the risk assessment of food safety. Methods Fifty-six samples of meat products, which were classified into 4 categories, were randomly selected from catering link and farmers markets. The nitrite residue in those samples were tested and evaluated according to GB/T5009.33-2010 Determination of nitrite and nitrate in foods-Ethylenediamine dihydrochloride method. Results Among 56 samples, the nitrite residue were detected in 30 samples, and the detection rate was 53.6%. Besides, the nitrite residue in 8 samples exceeded the standard, and the exceeding standard rate was 14.3%. The exceeding standard rates in cooked pork, ham sausages and cooked chicken were 33.3%, 25.0% and 7.7%, respectively. No exceeding standard products were found in Chinese bacon. Conclusion There is potential safety hazard of nitrite residue in some meat products in Chuxiong, so risk monitoring and supervision and administration should be further strengthened.
标题：楚雄州部分肉制品中亚硝酸盐残留情况分析
英文标题：Analysis on nitrite residue in some meat products in Chuxiong
作者：
李存仙 楚雄州疾病预防控制中心
刘健康 楚雄州疾病预防控制中心
王永平 楚雄州疾病预防控制中心
孙朋飞 楚雄州疾病预防控制中心
字飞燕 楚雄州疾病预防控制中心
赖强 楚雄州疾病预防控制中心
中文关键词:食品,肉制品,亚硝酸盐,楚雄,
英文关键词:food,meat products,nitrite,Chuxiong,
发表日期：2017-05-11
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