广西2015～2016年糕点安全检测结果分析

Results analysis of pastry safety test in Guangxi from 2015～2016 years

目的:了解广西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2015~2016年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:2015年和2016年分别检测糕点食品1 425批次和1 973批次,合格率分别为89.82%和94.93%。2015~2016年检测项目阳性检出率最高均为微生物,其次为超范围或超限量使用食品添加剂,均未检出黄曲霉毒素B1和非食用物质。2015~2016年预包装糕点的合格率均明显高于散装糕点。2015年流通环节合格率最高95.10%,其次生产环节为90.61%,餐饮环节最低为76.02%,差异有统计学意义。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。

Objective： To understand the hygienic condition of pastry food and guide the food safety supervision of pastry to protect consumers ＇ food safety. Methods： Cakes were tested and evaluated according to the relevant standards,and the results were analyzed during 2015 to 2016. Results： In the year of 2015 and 2016,1 425 batches and 1 973 batches of cakes were tested respectively. The qualified rates were 89.82% and 94.93% respectively. The highest positive rate among test items was the microbial in 2015 - 2016. Meanwhile,the top 2 was the ultra range or ultra limited use of food additives. But Aflatoxin B1 and non food substances were not detected in all samples. The qualified rate of prepackaged pastries in 2015 - 2016 was significantly higher than that of bulk pastries. The highest qualified rate was 95.10% in the circulation session in 2015 and 90. 61% in the production process,and 76. 02% in the dining session. The difference was statistically significant. Conclusion： The main quality problems of pastry are microbiological indicators exceeding the standard and the existence of over-range or over-limit the use of food additives,while the bulk of the pastry and catering aspects of the problem is more prominent.