2013—2017年南宁市食品安全风险监测结果

Results of food safety risk monitoring in Nanning City from 2013-2017

目的了解南宁市食品安全的基本情况,及时发现食品安全隐患和危害因素,为食品安全风险评估及政府监管工作提供依据。方法 2013—2017年连续5年根据南宁市食品产销特点、饮食习惯,结合历年污染物水平进行随机抽样,按国家标准或专项标准开展理化因素及微生物因素污染监测与评价。结果连续5年共采集15 188份样品,总检出率为9.13%(1 387/15 188),其中理化样品检出率11.69%(1 116/9 549),微生物样品检出率4.81%(271/5 639)。理化样品中检出率最高的为禁用物质14.15%(175/1 237),其余分别为食品添加剂12.49%(323/2 587)、加工贮藏污染10.88%(73/671)、重金属9.73%(345/3 546)、真菌毒素7.92%(98/1 238)、非食用物质3.56%(36/1 010)、农药残留1.47%(17/1 153)和其他6.22%(49/788)。微生物污染以霉菌、菌落总数、副溶血性弧菌污染为主,总检出率分别为8.04%(25/311)、7.86%(114/1 451)和5.76%(35/608)。结论南宁市食品安全总体状况良好,但仍存一定安全隐患,超标食品应予以重点监管。

[Objective]To evaluate the basic situation of food safety in Nanning City,find out the hidden dangers and harmful factors of food safety,provide the basis for the risk assessment of food safety and the government supervision.[Methods]Random sampling was conducted according to the characteristics of food production and marketing,eating habits,and pollutant levels in Nanning over the years. The physicochemical factors and microbial factors were monitored and evaluated according to national standards or special standards.[Results]A total of 15 188 samples were collected for five consecutive years. The total positive rate was 9.13%(1 387/15 188),of which the positive rate of physicochemical samples was 11.69%(1 116/9 549) and the positive rate of microbial samples was 4.81%(271/5 639). Among samples of physicochemical factors,the positive rate of forbidden substance,food additives,processing storage pollution,heavy metal,mycotoxin,non-edible substance,pesticide residues and others were14.15%(175/1 237),12.49%(323/2 587),10.88%(73/671),9.73%(345/3 546),7.92%(98/1 238),3.56%(36/1 010),1.47%(17/1 153) and 6.22%(49/788),respectively. The microbial contamination was mainly caused by mold,total numbers of colonies and Vibrio parahaemolyticus,and the positive rate was 8.04%(25/311),7.86%(114/1 451) and 5.76%(35/608),respectively.[Conclusion]The food safety situation in Nanning City is generally good,but there are still certain safety hazards,and overstandard foods should be supervised.