摘要
统计2019—2022年国家和各省、自治区、直辖市市场监督管理局公开发布的糕点食品安全监督抽检信息,对整体和不合格项目等信息进行总结,分析我国2019—2022年糕点食品的安全形势,总结糕点食品中的风险安全隐患并提出建议。研究结果表明,近4年我国公开发布的糕点不合格项次为2 191次,影响糕点食品不合格的原因主要是微生物污染(主要包括菌落总数、霉菌和大肠菌群)、食品添加剂超范围超限量使用(主要包括防腐剂、膨松剂、丙二醇和甜味剂)和质量指标不达标(主要包括酸价和过氧化值)。糕点总体合格率在98.0%~98.3%,食品总体合格率平均为97.4%,虽然糕点总体合格率略高于食品总体合格率,但其不合格的批次数量较大,风险隐患和质量安全依然存在。糕点食品生产企业应严格落实食品安全主体责任,建立糕点食品安全可追溯体系、加大对原辅料和产品生产、储运、销售过程的监管控制。同时,建议监管部门继续加大对糕点食品的监管力度,进一步细化我国糕点质量安全监管法律法规和标准体系,加强企业食品安全主体责任意识。
Tt he pastry food safety supervision and sampling information publicly released by the national and provincial market supervision administrations from 2019 to 2022 were counted,and the overall and unqualified items were summarized.Analyze the safety situation of pastry food in China from 2019 to 2022,summarize the risks and safety hazards in pastry food and put forward suggestions.A total of2191 batches of unqualified pastry samples were publicly released in China in recent 4 years.The main reasons affecting the unqualified pastry food were microbial contamination(mainly including the total number of colonies,mold and coliform),the over-range and over-limit use of food additives(mainly including preservatives,leavening agents,propylene glycol and sweeteners)and quality indicators that were not up to standard(mainly including acid price and peroxide value).The pass rate of pastry food was between 98.0%and 98.3%,and the average pass rate of overall food was 97.4%.Although the pass rate of pastry was slightly higher than the pass rate of overall food,pastry's unqualified number was still large,risks and quality and safety were still existent.Pastry production enterprises should strictly implement the main responsibility of food safety,establish a food safety traceability system,strengthen the control of raw and auxiliary materials,increase the supervision of product productiont,storage,transportation and sales process.At the same time,it was recommended that the regulatory authorities continue to strengthen the supervision of pastry food,refine China's pastry quality and safety supervision laws,regulations and standard system,strengthen enterprises'main responsibility awareness of food safety.
作者
范丽
提靖靓
毕婷婷
孙德鹏
魏可燕
王文特
FAN Li;TI Jingjing;BI Tingting;SUN Depeng;WEI Keyan;WANG Wente(Shandong Institute of Food and Drug Control,Ji'nan 250101;Shandong Research Center of Engineering and Technology for Safety Inspection of Food and Drug,Ji'nan 250101)
出处
《食品工业》
CAS
2023年第5期328-333,共6页
The Food Industry
关键词
糕点
微生物
食品添加剂
质量指标
风险分析
pastry
microorganisms
food additives
quality indicators
risk analysis
