我国2016~2019年炒货食品及坚果制品质量安全状况及风险分析

目的 分析2016~2019年我国坚果炒货食品的安全形势。方法 结合2016~2019年国家和各省市场监督管理局公开发布的食品监督抽检信息, 对其不合格项目等信息进行分析。结果 炒货食品及坚果制品的主要不合格项目为品质指标(过氧化值、酸价等)、微生物指标(霉菌、大肠菌群等)和食品添加剂(二氧化硫、糖精钠等),主要不合格种类为花生、瓜子和豆类。酸价和过氧化值主要不合格原因为炒货原料质量不达标、生产过程控制不严、储存条件不当、包装密封性不好; 霉菌和大肠菌群主要不合格原因为原料、包装材料、生产过程中人员卫生、器具等生产设备、环境的污染 、熟制过程中杀菌不彻底; 二氧化硫和糖精钠主要不合格原因为超范围使用食品添加剂和添加量控制不当。结论 建议监管部门完善标准体系、加强原料监管和生产过程控制、严格食品添加剂管理、引导企业建立食品安全可追溯体系和加强企业食品安全意识和责任意识。

Quality and safety status and risk analysis of roasted seeds and nuts products in China from 2016 to 2019

Objective To analyze the safety situation of fried nuts food in China from 2016 to 2019. Methods According to the food supervision and sampling information released by the state and provincial Market Supervision and Administration Bureau from 2016 to 2019, the unqualified items and other information were analyzed. Results The main unqualified items of roasted seeds and nuts products were quality indexes(peroxide value, acid value, etc), microbial indexes(mold, coliform, etc) and food additives(sulfur dioxide, saccharin sodium, etc), and the main unqualified types were peanuts, melon seeds and beans. The main reasons for the disqualification of acid price and peroxide value were inferior quality of raw materials, lax control of production process, improper storage conditions and poor packing tightness. The main reasons for mold and coliform group disqualification were the pollution of raw materials, packaging materials, personnel hygiene in the production process, equipment and other production equipment, environment, and incomplete sterilization in the cooking process. The main reasons of SO2 and saccharin sodium disqualification were the excessive use of food additives and improper control of additives dosage. Conclusion It is suggested that the regulatory authorities improve the standard system, strengthen the supervision of raw materials and production process control, strictly manage food additives, guide enterprises to establish a food safety traceability system and strengthen their food safety awareness and responsibility awareness.