蚌埠市调味品市场卫生质量调查分析

Analytic investigation of the hygiene quality of seasoning products in Bengbu market

目的 为了解蚌埠市市售调味品卫生质量 ,对副食品市场卫生监督管理提供科学依据。方法 随机采集蚌埠市场上销售的各地各品种的调味品 ;微生物指标按中华人民共和国国家标准 GB4 789.2 - 94 ,GB4 789.3- 94进行 ;理化指标按 GB/ T5 0 0 9.1 2 - 1 996进行 ;产品检验项目按相应的国家标准要求进行。结果 4 4份样品中标签标识的合格率为 88.6 % ;索证率为 5 4 .5 % ;检测合格率为 77.3%。结论 进一步加大市场监督力度 ,提高食品经营单位的索证意识 ,加强对调味品市场的监督检测 ,发现不合格产品及时处理 ,并向社会公布监测结果 ,督促各生产经营单位自觉把好质量关 。

Objective Investigating the hygiene quality of seasoning products in Bengbu market in order to provide scientific evidence for hygiene supervision and administration for non-staple food market.Methods Random sampling different types of seasoning products from different producing areas being sold in Bengbu market.National standards of GB4789.2-94 GB4789.3-94 were adopted for microorganism index.GB/T5009.12-1996 was adopted for physicochemical index.Product inspection was based on relevant national standards.Results The study revealed that among 44 samples,qualification rate was 88.6% for labeling and identification and 77.3% for quality inspection.The certificates request rate was only 54.5%.Conclusion There is an urgent need to enhance supervision and management on seasoning market and improve the food dealers awareness in certificates request.Inspection and monitoring are to be strengthened to deal with unqualified products promptly and publicize the results of inspection.It is also vital to urge manufacturers and dealers to voluntarily improve quality control and increase the qualification rate of seasoning products.