广西某地区1425批次糕点安全检测结果

Detection results of pastry safety of 1425 samples

目的了解广西某地区糕点食品的卫生状况,指导糕点食品安全监管,保障消费者食用安全。方法对2015年抽检的糕点食品按照相关标准进行检验和评价,对检测结果进行分析。结果共检测糕点食品1 425批次,合格率为89.82%;不合格原因构成中微生物污染占比最高,为71.1%;其次为食品添加剂使用不规范,占比25.9%。不同种类中月饼合格率最高为94.88%。检测项目不合格率最高为微生物项目(7.23%),其次为超范围或超限量使用食品添加剂(2.81%),未检出黄曲霉毒素B1和非食用物质。预包装糕点的合格率(93.57%)明显高于散装糕点(76.88%)(χ~2=75.712,P=0.000)。流通环节合格率最高,为95.10%;生产环节其次,为90.61%;餐饮环节最低,为76.02%;差异有统计学意义(χ~2=68.512,P=0.000)。城乡合格率差异无统计学意义(χ~2=0.124,P=0.725)。结论糕点的主要质量问题为微生物指标超标和存在超范围或超限量使用食品添加剂情况,同时散装糕点和餐饮环节问题较突出。建议加强监管,督促生产企业执行良好生产规范,加强培训和规范食品添加剂使用行为。

A [ Objective ] To understand the sanitary status of pastry in a district of Guangxi,to guide the food safety supervision and management,and to ensure the safety of consumers.[nethodsl The samples of pastry in 2015 were detected and evaluated in accordance with the relevant standards,and the test results were analyzed.[Results] A total of 1 425 pastry samples were tested, the qualified rate was 89.82% . Microbial contamination was the highest unqualified reason,accounting for 71.1% ,followed by non-standard using food additive which accounted for 25.9%. The moon cakes had the highest qualified rate up to 94.88%. The positive detection rate was highest for microbial project （7.23%）,followed by overspray or over use of food additives （2.81%）, aflatoxin B1 and non-food substances were not found. The qualified rate of pre-packaged cakes（93.57%） were significantly higher than the bulk ones （76.88%）（X^2=75.712,P=0.000）.The qualified rate in the circulation was up to 95.10% ,followed by the production 90.61%, the lowest was 76.02% in food catering link, the difference was statistically significant （X^2=68.512, P=0.000）. There was no significant difference between qualified rate of urban and rural areas （X^2=0.124,P=0.725）. [ Conclusion] The main quality problems of pastry are the microbial contamination and the misuse of food additives,and meanwhile the bulk pastry and food catering links have more problems. It is suggested to strengthen the supervision,to supervise production enterprise to implement good manufacturing practices, and strengthen the training and regulating the behavior of using food additives.