食品中天然产生的化学污染物本底值分析

Background level of naturally produced chemical contaminants in food

食品安全问题关系到最基本的民生,理应一直得到社会和政府的重视,维持最严格的监管制度。在日常监督检测时发现,有些化学污染物不是人为添加,而是在食品生产过程中天然形成,这对判定结果的可靠性造成了困扰。通过文献资料和实际测定调查来了解这些污染物的本底水平,有助于更科学、更准确的进行综合判定,预防错判、误判的发生,有利于更有效地进行检测和监督。本文通过查阅大量文献,对食品中天然产生的苯甲酸、甲醛、硼砂、二氧化硫和磷酸盐本底值水平进行了汇总,为制定相关的标准和法规提供了依据,为准确判定打下了基础。但是,当前对食品中天然产生的化学污染物本底值数据还是相当匮乏,缺少系统性的调查研究工作,亟须食品监管部门和广大的食品检测工作者加强这方面的调查、分析和探讨。

Food safety is fundamental to people~ health. Therefore, it must get more attention and keep strict quality inspection. During our routine testing, some chemical contaminants are naturally produced instead of being added. It will be hard when making the reasonable judgments. Therefore, it is important to know the background levels of these contaminants in accurately judge of the food quality and safety. This paper summarized the background levels of benzoic acid, formaldehyde, boron, sulfur dioxide and phosphate salts in food, and provided reference information and scien- tific basis when drawing the related food standards. However, the data of background values are still insufficient, more systematically research work is needed. The investigation of background levels of these naturally produced chemical con- taminants in food is urgent.