工厂生产与小作坊生产的豆芽的卫生学比较

Hygienics Comparison of Bean Sprouts Between Manufctories and Individual Workshops

目的保证豆芽的食用安全与卫生质量。方法通过卫生学调研,对比分析工厂生产豆芽和小作坊孵化豆芽的理化、农药残留、植物生长调节剂、食品添加剂、致病微生物及亚硫酸盐(以SO2计、下同)等多项指标。结果工厂生产和小作坊孵化豆芽的重金属、农药残留、硝酸盐与亚硝酸盐、致病微生物等指标符合相关标准。小作坊孵化豆芽中4-氯苯氧乙酸钠和6-苄基腺嘌呤超标率高于工厂生产的豆芽,P值分别为0.058和0.038;工厂与小作坊使用的原料(黄豆和绿豆)SO2含量未见差别,但小作坊生产的豆芽在孵化后期与销售时及浸泡水中的SO2含量远高于工厂生产的豆芽和生产用水。结论工厂生产加工豆芽解决了以往小作坊孵化豆芽的不规范行为和产品存在的食品安全隐患、环境污染等问题,在国内推广豆芽生产产业化,应是当前社会需求与努力发展的方向。

Objective To assure the dietary safety and hygienic quality of bean sprouts. Method The hygienics indexes were compared between individual workshops and manufactories, including physics and chemistry, pesticides, plant growth regulaors, food additives, pathogenic microorganisms and sulfite contents （on the basis of SO2 , the same below）, and so on. Results The indexes of heavy metals, pesticide residues, nitrate and nitrite, and pathogenic microorganisms of individual workshops and manufactories accorded with the relative standards. The rates of overstandards 4-chlorphenoxyacetic acid and 6-benzyl-ademine of bean sprouts in individual workshops （P=0.058） were higher than those in manufactories （P = 0.038）. The differences of sulfite contents estimated by sulfur dioxide in materials （soybean and mung bean） between individual workshops and manufactories were not observed. But the SO2 contents of bean sprouts in the later period of incubation and in the period of sale and water for production in individual workshops were much higher than those in manufactories. Conclusion The industrialization of bean sprouts solved the social problems such as unregulated behaviors, hidden dangers of food safety and environmental pollutions. So it＇s very important to generalize industrialization of bean sprouts for the requirement and developing direction of our society.