广西桂圆肉食品安全风险调查分析

Investigation and analysis of the Guangxi longan meat food safety status

目的 了解广西桂圆肉食品安全状况,为政府监管提供技术依据。方法 自2013年,在广西壮族自治区东、南、西、中地区等产地农贸市场和农户应用随机抽样结合产地优先方法,开展广西桂圆肉食品安全状况调查。每区域随机采集样品2~10批次,检测食品理化、微生物项目20项,依据DBS 45/008—2013等标准进行评价。结果 广西桂圆肉样品所检项目合格率为75%(24/32),食品添加剂合格率100%,没有检出常见致病菌。主要问题是总砷7批次、铅和总糖各1批次样品不合格,最大超标2.31倍;菌落总数、霉菌各1批次结果异常。结论 鉴于多年来加工工艺没有改变,建议加强桂圆肉生产加工环节有害元素和微生物等污染监管。

Objective To understand the food safety status of Guangxi Longan meat, providing technical basis for government supervision. Methods Using the method of random sampling and place of origin priority, the food safety status of "Guangxi longan meat" has been investigated in farmers’ markets and farmers in the East, South, West and middle regions of Guangxi LAN autonomous region since 2013. We randomly collected 2~10 batches of samples in each area, tested 20 items of food physics, chemistry and microbiology, and evaluated them according to DBS 45/008—2013 and other standards. Results The qualified rate of Guangxi longan meat samples was 75%(24/32), and the qualified rate of food additives was 100%. No common pathogenic bacteria were detected. The main problem was that 7 batches of total arsenic, 1 batch of lead and 1 batch of total sugar were unqualified, and the maximum limit was 2.31 times. The total number of bacterial colonies and the mold of 1 batch were abnormal. Conclusion Since the processing technology has not changed, it is suggested to strengthen the supervision of harmful elements and microbial contamination in the production and processing of Longan meat.