厦门市腌制蔬菜和熟肉制品中亚硝酸盐残留量的调查研究

Investigation on the nitrite residue in salted vegetables and cooked meat in Xiamen

目的了解厦门市腌制蔬菜和熟肉制品中亚硝酸盐的残留量,为食品安全风险评估和政府部门强化监管提供科学依据。方法分批采集厦门市超市及农贸市场销售的袋装、散装腌制蔬菜和熟肉制品157份,按GB 5009.33-2010盐酸萘乙二胺比色法检测亚硝酸盐,依据GB2762-2012和GB2760-2011进行评价。结果 55份袋装和散装腌制菜,亚硝酸盐平均含量为3.6 mg/kg,合格率为98.2%,其含量分布为根茎类>叶菜类>瓜果类。102份熟肉制品中,10份亚硝酸盐含量超标,合格率为90.2%,不同种类的熟肉制品含量范围也不同。肉松、肉丝、肉干、油炸食品中亚硝酸盐残留量低,合格率高,香肠、腊肉类残留量高,合格率低。结论腌制蔬菜状况相对令人满意,熟肉制品中添加亚硝酸的含量较高,应引起相关部门重视,加大监管力度,提高熟肉制品的食用安全,维护广大消费者身体健康。

Objective To understand the residual nitrite contents in salted vegetables and deli meats in Xiamen,and to provide scientific evidence for food safety risk assessment and intensified supervision of the government departments. Methods A total of 157 samples of salted vegetables and deli meats in bags and in bulk were selected from supermarkets and farms markets in batches. Nitrite residues in these samples were determined by N-naphthylethylenediamine dihydrochloride method in GB5009. 33-2010,and evaluated according to the standards of GB2762-2012 and GB2760-2011. Results The average concentration of nitrite in 55 salted vegetables samples in bags and in bulk was 3. 56 mg / kg,the qualified rate was 98. 2%,and the content distribution of nitrite was rhizome leaf melon. Ten over-limit samples were found in 102 deli meats,the qualified rate was 90. 2%. The distribution of nitrite content varied in different types of deli meats. The residual nitrite contents in dried meat floss,shredded meat,dried meat and fried meat were lower with higher qualified rate,while it was opposite in sausages and bacon. Conclusion The salted vegetables were fairly satisfactory. But the residual nitrite content in deli meats was rather high, which should be attached great importance in surveillance to enhance the safety of deli meats and safeguard the health of consumers.