2009年新汶矿区餐饮单位违规使用罂粟壳现状调查

[目的]了解新汶矿区餐饮业食品添加剂中违规使用罂粟壳的现状,并提出相应的干预对策。[方法]2009年对新汶矿区220家餐饮单位的炒炖菜（汤）及烧烤辅料进行抽样检测。根据餐饮业量化分级管理标准分级,采用气相色谱质谱联用法（GC-MS）,定性定量检测食品中罂粟壳残留量。[结果]餐饮单位总检出率为6.37%,其中餐饮A、B级单位检出率为5.00%,C级单位检出率为4.00%,特色店检出率为10.67%,经量化分级管理的A、B、C级单位比未量化分级的特色店检出率低,差异有统计学意义（P〈0.05）;菜品阳性率为7.54%,其中A、B级单位菜品检出率3.33%,C级单位检出率为5.88%,特色店检出率为12.17%。炖菜类检出率为14.58%,经量化分级管理的A、B、C级单位的菜品与未量化分级的特色店相比差异同样具有统计学意义（P〈0.05）。[结论]经过量化分级管理的餐饮单位管理规范,检出率较低,说明通过风险性和信誉度分级的量化管理这种监管模式能够适应餐饮业管理的现状。而地方名吃＂粘糊鸡＂等炖菜检出率较高,这一现象要求我们在国家法律法规制定、执法监管、从业者诚信自律、消费者认知以及宣教等环节进行干预。

Survey on Catering Units Violating Regulations in Mixed Poppy Shell in Xinwen Mining Group,2009

[Objective] To understand the food industry in violating regulation in mixed poppy shell in food additive in Xinwen mining group,and propose the corresponding intervention countermeasures.[Methods]In 2009,fried stew（soup） and barbecue accessories were sampled and tested from 220 catering units in Xinwen mining area.In accordance with the catering industry quantitative management standard classification,using gas chromatograph mass spectrometry（GC-MS） and defined quantitative testing the residue poppy shell mixed into food.[Results]The total detection rate was 6.37% in the catering units,of which A,B-level units detection rate was 5.00%,C-level units detection rate was 4.00%,10.67% detection rate in special units,detection rate in A,B,C class units through quantitative management at different levels was lower than the special units with no classification,the difference was statistically significant（P0.05）;The dish positive rate was 7.54%,of which A,B-level units dish detection rate was 3.33%,C-unit detection rate was 5.88%,special units detection rate was 12.17%.Stew dish detection rate was 14.58%,compared by quantitative classification management of A,B,C class units dishes with special stores that were not quantified and classified,with statistically significant difference（P0.05）.[Conclusion]After quantitative classification,the catering units are normal in management,the detection rate is low,indicating risks and credibility through the quantitative management of this regulatory classification model can adapt to the hotel management.And the local famous stew ＂Nian Hu chicken＂ has a high detection rate,this phenomenon requires us to develop national laws and regulations,law enforcement supervision,employees in good faith self-regulation,consumer acceptance and to promote education and so on to intervene.