摘要
为了掌握2019年临沂市售酱油卫生质量状况,同时为下一步开展食品安全风险监测工作提供可靠的科学依据。本文对采自临沂市的240份酱油样品分别进行理化指标和微生物指标的检测。结果显示,在检测的240份酱油样品中,有181份样品各项指标均合格,合格率为75.4%。其中氨基酸态氮有192份合格,合格率为80.0%;细菌总数有210份合格,合格率为87.5%。有138份样品购于城区,合格率数量为119份,合格率为86.2%;有102份样品购于乡镇农村街道,合格数为62份,合格率为60.8%。对城区和乡镇的酱油合格率经统计学处理,x^2=20.49,P<0.05,差异有统计学意义。由此得出,氨基酸态氮和细菌总数不合格是导致酱油样品合格率偏低的主要原因,城区酱油的合格率明显高于乡镇,二者差异有统计学意义,应引起酱油生产销售企业和政府监管部门的重视。
In order to provide a reliable scientific basis for the next step of food safety risk monitoring in order to master the hygienic quality of soy sauce sold in Linyi City in 2019.The physical and chemical indexes and microbiological indexes of 240 soy sauce samples from Linyi City were examined.The results show that of the 240 soy sauce samples tested,181 samples were all qualified,and the pass rate was 75.4%.Among them,192 amino acid nitrogen were qualified,the pass rate was 80.0%,and the total number of bacteria was 210 qualified.The pass rate was 87.5%;138 samples were purchased in urban areas,the number of pass rate was 119,the pass rate was 86.2%,and 102 samples were purchased in rural streets in townships.The number of pass number was 62,and the pass rate was 60.8%.The pass rate of soy sauce in urban areas and townships was statistically processed.x^2=20.49,P<0.05.It is concluded that the main reason for the low pass rate of soy sauce samples is the nonconformity of amino acid nitrogen and total number of bacteria.The pass rate of urban soy sauce is significantly higher than that of township.There are statistically significant differences between the two,which should cause the soy sauce production and sales enterprises and the government supervision department to pay attention.
作者
曹长会
CAO Changhui(Linyi City Disease Control and Control Psychological Inspection Division,Linyi,Shandong,276000,China)
出处
《检验检疫学刊》
2020年第1期31-33,共3页
Journal of Inspection and Quarantine
关键词
酱油
氨基酸态氮
理化指标
Soy Sauce
Amino Acid Nitrogen
Physical and Chemical Indicators
