呼和浩特市2010年市售酱腌菜卫生质量评价

目的:了解呼和浩特市售酱腌菜的卫生质量,为政府食品安全执法部门提供监管重点。方法:在呼和浩特市流通领域随机购买30份酱腌菜样品,按照相应的国标方法进行检测与评价。结果:酱腌菜的总合格率为46.67%,主要不合格原因为添加剂超量使用,其中既有单独使用超标,也有同功能添加剂混合使用超标;单项超标指标分别为苯甲酸、糖精钠、环己基氨基磺酸钠、大肠菌群及阪崎肠杆菌检出。结论:呼和浩特市售酱腌菜合格率较低,相关监管部门应针对添加剂的使用情况加大监管力度。

Health Quality Evaluation Pickled Vegetable in Hohhot

Objective:To understand the food hygiene quality of pickled vegetables in Hohhot and to make the government food safety regulatory focuses on it.Methods:A random sample size of 30 pickles was selected in Hohhot, giving anesting and evaluation in accordance with appropriate national standards.Results:The total passing rate of pickled vegetables was 46.67%,mainly caused by the excessive use of food additives,including the excessive use of one additive or of mixed additives with the same function;The single excessive standard indexes were benzoicacid,sodium saccharin,and sodium cyclamate,coliforms and E.sakazakii detection respectively.Conclusion:The passing rate of commercial pickled vegetables was low in Hohhot,and the relevant regulatory should strengthen supervision and management.