德阳小作坊加工食品卫生安全的监管现状

Hygiene Security and Supervisory Measures of Small Workshop Food in Deyang

目的对德阳小作坊加工食品卫生安全监管情况,提出对策,保障群众食品安全。方法按国家标准方法检测大肠菌群、沙门菌、志贺菌和金黄色葡萄球菌等微生物指标;按国家标准方法检测酸价、过氧化值、铅、砷等理化指标;按国家标准方法检测二氧化硫残留量、亚硝酸盐残留量等食品添加剂指标。结果共检测小作坊加工食品样品75批次,检出不合格19批次,不合格率25.3%。结论小作坊加工食品的卫生情况不容乐观,应当制定监管政策并加强对其的监管。

Objective To understand the hygiene security status and supervisory measures of small workshop food in Deyang, so as to ensure the food safety for the people. Methods According to the national standard meth- ods, coliform group, salmonella, Shigella, staphylococcus aureus were detected; physical and chemical inde- xes of acid value, peroxide value, lead, arsenic and so on were tested; and food additives residues of sulfur dioxide and nitrite were tested. Results Totally 75 batches were detected, among which 19 batches were un- qualified, with the reject ratio of 25.3%. The main unqualified reason was chemical risk. Conclusion The hygiene security status and supervisory measures of small workshop food in Deyang is not optimistic, the gov- ernment should strengthen the supervision on the small food workshops.