摘要
本文从食品添加剂超标(防腐剂、甜味剂、二氧化硫)、微生物污染(菌落总数、沙门氏菌、金黄色葡萄球菌)、掺假掺杂(玉米皮、蕃茄皮、柿子皮、麦麸,甚至红砖粉、锯木屑等)、添加非食用物质(苏丹红、罗丹明B、碱性嫩黄、碱性橙、酸性橙Ⅱ、酸性金黄)、农药残留、重金属(镉、汞)污染及塑化剂污染等7个方面对辣椒制品存在的质量风险进行分析,并分别提出相应质量控制对策,为辣椒制品行业规避质量风险、促进行业健康发展、建立辣椒制品科学生产工艺、产品安全标准和质量控制检测体系和完善企业自检自控等体系提供重要参考依据。
ABSTRACT:This article analyzed the quality risk of pepper products from 7 aspects, including the food addi-tives exceeding the standard (preservatives, sweeteners, sulfur dioxide), microbial contamination (total bacteria, Salmonella,Staphylococcus aureus), adulterant (corn bran, tomato peel, persimmon peel, wheat bran, even brick powder, sawdust,etc), adding non food substances (tonyred, rhodamine B, alkaline yellow, orange, orange II, acid alkaline acid), pesticide residues, heavy metals pollution (cadmium, mercury) and plasticizer pollution, and proposed corresponding measures for quality control. It will provide references to avoid the risk of quality in pepper products industry, promote the healthy development of the industry, establish scientific producing technology, product safety standards and quality control system of pepper products, and improve the corporate self controlled system.
出处
《食品安全质量检测学报》
CAS
2015年第11期4591-4597,共7页
Journal of Food Safety and Quality
关键词
辣椒制品
风险分析
质量控制
pepper products
risk analysis
quality control
