2016年广东省糕点食品安全状况监测结果分析
目的 了解广东省糕点食品安全状况, 为广东省食品安全监管工作提供科学依据。方法 对2016 年糕点食品按照相关标准进行检验和评价, 对检测结果进行分析。结果 2016年共检测糕点食品894批次, 总合格率为94.41%。不同采样场所合格率具有显著性差异(χ2=22.886, P=0.001), 超市的合格率最高(96.29%), 小食杂店合格率最低(83.33%)。合成着色剂、铅、溴酸钾和致病菌项目均合格, 品质指标超标率最高(2.47%), 其次是微生物(2.13%)、食品添加剂(1.57%)和非食用物质(0.11%); 食品添加剂使用不规范在不合格项次中占比最高(36.11%)。结论 2016年广东省糕点食品安全状况总体良好, 但也存在一些问题, 相关部门应加大对小作坊的监督力度, 规范生产, 保障消费者的身体健康。
Objective To understand the situation of pastry food safety in Guangdong province and provide scientific data for food safety supervision. Methods The pastry food in 2016 was tested and evaluated according to the relevant standards, and the results were analyzed. Results A total of 894 batches of pastry products were tested in 2016, with a total qualified rate of 94.41%. There were significant differences in the qualified rates of different sampling sites (χ2=22.886, P=0.001). The highest qualified rate (96.29%) was found in the supermarket, and the lowest in the snack food store (83.33%). Quality indicators were the highest rate of disqualification of the national standards (2.47%), followed by microorganisms (2.13%), food additives (1.57%) and non-edible substances (0.11%). Improper use of food additives accounted for the highest percentage of unqualified items (36.11%). Conclusion In 2016, the food safety situation of pastry in Guangdong province is good, but there are also some problems. Relevant departments of government should increase supervision of small workshops, regulate production, and protect the health of consumers.
标题：2016年广东省糕点食品安全状况监测结果分析
英文标题：Analysis of monitoring results of pastry food safety in Guangdong province in 2016
作者：
汪廷彩 广东省食品检验所
洪泽淳 广东省食品检验所
熊含鸿 广东省食品检验所
刘嘉飞 广东省食品检验所
张静 广东省食品检验所
雷毅 广东省食品检验所
梁旭霞 广东省食品检验所
中文关键词:糕点,食品添加剂,微生物,重金属,非食用物质,
英文关键词:pastries,food additives,microorganisms,heavy metals,non-edible substances,
发表日期：2018-05-23
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