2012年崇左市食品安全风险监测结果分析

目的分析2012年崇左市食品安全风险监测结果，了解崇左市食品安全现状，对食品监测中发现的突出问题进行预警。方法按照国家食品安全风险监测方案的要求进行监测，对监测数据进行分析。结果该市检测食品样品总合格率为93．25％（981／1052），合格率最低是果冻25％（1／4），其次是大米61．54％（8／13）。农贸市场、大型超市、餐饮行业不同采样来源的食品检测合格率之间比较，差异有统计学意义（x2=10．81，P〈0．05）。理化指标检测合格率为87．89％（254／289），微生物指标检测合格率为95．28％（727／763），两者之间的差异有统计学意义（x2=18．20，P〈0．05）。重金属砷的污染、亚硝酸盐、甜蜜素和铝等添加剂滥用是造成理化指标超标的主要原因。结论崇左市食品安全不容乐观，重金属污染、食品添加剂滥用、微生物污染是该地区食品的最大安全隐患。提示食品药品监管部门应从控制微生物污染和理化指标超标人手，加大监督力度，努力降低食品污染风险，确保消费者身体健康。

Analysis on results of food safety risk monitoring in Chongzuo City in 2012

Objective ] To analyze the results of food safety risk monitoring in Chongzuo City in 2012, understand the current situa- tion of food safety in Chongzuo City, carry out the early warning of prominent problems which were found in food monitoring. Methods] The monitoring was performed according to the National food safety risk monitoring plan, and the monitoring data were analyzed. Results]The total qualified rate of food samples was 93.25% （981/1 052）, while the qualified rate of jelly was the lowest 25% （1/4） ], followed by the rice 61.54% （8/13） ]. There were significant differences in the qualified rate of food samples among farmers＂ market , large supermarket and catering industry {X2 = 10.81 ,P 〈 0.05 ）. The qualified rate in physical and chemical indicators was 87.89% （254/289）, while the qualified rate in microbial indicators was 95.28% （727/763）, and the difference between them was significant （ x2= 18.20 ,P 〈 0.05 ）. The reasons that physical and chemical indicators exceeded the limits were mainly arsenic pollution, and the abuse of food additives （including nitrite, cyclamate and aluminum）. Conclusion] The status of food safety is not optimistic in Chongzuo City, while the heavy metal pollution, the abuse of food addi- tives, and the microbial contamination are the most serious hidden dangers in this area. It is suggested that the food and drug ad- ministration should primarily control the microbial contamination, and unqualified physical and chemical indicators, strengthen su- pervision, and reduce the risk of food contamination, to ensure the health of consumers.