广东省酱油生产企业现状及监管对策研究

Situation and Supervisory Strategy of Soy Sauce Industry in Guangdong Province

为了解广东省酱油生产企业卫生状况,对全省312家酱油生产企业进行了卫生学调查,抽查产品108份。调查结果显示酱油生产企业卫生状况呈现两极分化及地区不平衡状况。抽检产品按GB2717—2003《酱油卫生标准》评价,合格率为89.8%,但氯丙醇指标仅有40%符合欧盟1998年FAC规定的标准,表明其污染问题需引起注意。结果显示,应尽快修订《调味品卫生管理办法》及相关标准规范,将酸水解植物蛋白调味液列入食品添加剂管理;加强对氯丙醇的监测工作和中小型调味品生产企业的监督管理;推行HACCP管理模式,实行行业的规范化管理等监管对策。

312 soy sauce factories in Guangdong Province were investigated to know about their sanitary situation and 108 samples of their products were collected for examination. Results showed that the situation of soy sauce factories was polarized in different areas. Rate of qualified soy sauce product according to ‘Hygiene Standard of Soy Sauce’ （GB 2717-2003） was 89.8%. However, only 40% products measured up to the standard of 3 - MCPD issued in 1998 by FAC in EU areas. The study indicated that soy sauce product was generally in good quality, but the problem of 3 - MCPD contamination in soy sauce should also be focused on. Therefore, it is suggested that the ‘Measures for the Administration of the Hygiene of the Condiment’ and the associated standards be revised as soon as possible, and HVP be included into the supervisions of food additives. Meanwhile, standard HACCP management of soy sauce industry should be put into practice and 3 - MCPD surveillance and supervision for small and medium size soy sauce factories be reinforced.