摘要
了解乐山地区调味品中添加剂(包括防腐剂和甜味剂)的使用状况以及微生物(菌落总数、大肠菌群、金黄色葡萄球菌和沙门氏菌)污染状况,为食品监管部门提供科学依据。常用添加剂苯甲酸、山梨酸、糖精钠、安赛蜜和脱氢乙酸检出率分别为52.50%、49.00%、0%、4.00%和12.50%,苯甲酸和山梨酸两个指标以及防腐剂混合使用量有部分样品超标;菌落总数、大肠菌群均在国家标准限定的范围之内,沙门氏菌和金黄色葡萄球菌均未检出。乐山地区市场的调味品中添加剂使用基本符合GB2760-2014《食品安全国家标准食品添加剂》,微生物均符合国家标准;但酱油和醋中添加剂的检出率和最大检测值较高,并有部分超过国家标准;建议生产企业加强质量控制,政府监管部门提高食品添加剂使用的监管力度。
To learn about the status of food additives and microbial contamination in condiments, providing scientific basis for food supervision department. The detection rate of benzoic acid, sorbic acid, saccharin sodium,Acesulfame K and dehydroacetic acid were 52.50%,49.00%,0%,4.00% and 12.50%,respectively. Benzoic acid and sorbic acid, as well as preservative mixtures, some of the samples exceeded the standard;The total numbers of colony count and coliform bacteria were within the limits of national standards. Salmonella and Staphylococcus aureus were not detected. The use of food additives in condiments in Leshan market was basically conformed to GB 2760-2014 National Food Safety Standard Food Additives and the microorganisms all conform to the national standard;However,the detection rate and maximum detection value of additives in soy sauce and vinegar are higher,and some of them exceed the national standards. It is suggested that enterprises should improve the quality control of production,and government supervision departments should strengthen the supervision of additive use.
作者
陈艳
颜一雪
雷圆圆
CHEN Yan;YAN yi-xue;LEI yuan-yuan(Leshan Product Quality Supervision and Inspection Institute,Leshan Sichuan 614000,China)
出处
《食品与发酵科技》
CAS
2019年第5期112-116,120,共6页
Food and Fermentation Science & Technology
关键词
调味品
添加剂
微生物
质量分析
condiments
additives
microorganisms
quality analysis
