肉食品中亚硝酸盐残留量与都市人群对亚硝酸盐认知度的调查

Investigation on Nitrite Residue in Meat Products and Cognition for Nitrite in City People

对市售肉食品中亚硝酸盐残留量和都市人群对亚硝酸盐认知度进行了抽样调查。96份肉制品检测结果表明，火腿肠、罐头产品中亚硝酸盐的残留量合格率为100％，风干肠类、酱卤类、烤肠类合格率为71％～87％。包装定型产品合格率为96．1％，散装产品为81．8％。大型超市合格率为95．7％，商贩合格率最低为75％。认知度调查表明，市民中超过85％的人喜欢肉制品呈红色或鲜红色，但大多数人对判断产品是否添加有亚硝酸盐知之甚少。说明严格控制肉食品中亚硝酸盐残留量，同时加强公众的食物安全教育仍然是今后的重要任务。

The nitrite residue in meat products and cognition for nitrite in city people were investigated. The results of 96 samples indicated the rate of the qualified products in ham sausages ang canned meats were all 100%, but that in dry sausages, cooked meats and roasted sausages only 71-87%. According to packaging types, the qualification rate in packaged products was 96.1%, but 81.8% in unpackaged products. The quailification rate in supper markets was 95. 7%, but only 75% in hucksters. The surveys on cognition for nitrite showed that the city people who love the meat product red or pink colour was over 85% ;but most of them knew a little about how to distinguish the product containing nitrite or not. This demonstrated that it would still be an important thing to control the nitrite residue in meat products and strengthen the food safety education for public people.