牛肉干产品品质及食用安全性探究

Study on the Quality and Edible Safety of Beef Jerky

根据食品安全国家标准对市面上15份牛肉干产品品质及食用安全性指标进行定量检测分析。结果显示,其重金属指标风险表现为铬>铅>镉;食品添加剂检测仅有山梨酸及其钾盐、脱氢乙酸及其钠盐检出,且在合理使用范围之内;菌落总数检出最高为30000 CFU·mL^(-1),存在一定风险;15份样品均未检出氯霉素。根据本次试验结果可知,市面在售牛肉干产品的食用安全性高。

According to the national food safety standards,the quality and food safety indicators of 15 beef jerky products on the market were quantitatively detected and analyzed.The results showed that the risk of heavy metal indicators is chromium>lead>cadmium;food additive testing only detects sorbic acid and its potassium salt,dehydroacetic acid and its sodium salt,and is within the reasonable range of use;the highest detected total bacterial count is 30000 CFU·mL^(-1),which poses a certain risk;no chloramphenicol was detected in 15 samples.According to the results of this experiment,it can be concluded that the edible safety of beef jerky products on the market is high.