2016~2019年我国糕点监督抽检结果分析

目的 分析我国2016-2019年糕点的食品安全形势, 及时发现3类糕点中的食品安全隐患, 并提出监管建议。方法 汇总2016年至2019年前三季度糕点制品的国家安全监督抽检结果, 对其整体和不合格项目等信息进行分析。结果 从2016年1月至2019年9月, 全国共抽检糕点13.2万批次, 检出不合格样品4522批次, 总体合格率为96.57%。按照抽检区域进行分类, 其中华南地区的总体合格率最低, 仅95.32%; 按照食品细类进行分类, 其中糕点的合格率为96.08%, 月饼和粽子的合格率分别为97.64%和99.31%。不合格原因主要包括食品添加剂(主要包括防腐剂和铝的残留量)、微生物(主要是菌落总数)、品质指标(主要是过氧化值和酸价)和真菌毒素的超标。结论 我国华东地区和华中地区糕点中的问题以超范围超限量使用食品添加剂为主, 华东地区和华南地区的微生物污染和脂肪氧化问题也是糕点中主要的食品安全问题。

Analysis of food safety supervision and sampling inspection results of pastries in China in 2016-2019

Objective To analyze the food safety situation of Chinese pastry from 2016 to 2019, find out the hidden danger of food safety in 3 kinds of pastry in time, and put forward supervision suggestions. Methods The results of the national security supervision sampling inspection of pastry products from 2016 to the first 3 quarters of 2019 were summarized, and their overall and unqualified items were analyzed. Results From January 2016 to September 2019, a total of 132,000 batches of pastries were sampled nationwide, 4522 batches of unqualified samples were detected, and the overall qualified rate was 96.57%. According to the sampling area classification, the south China region of the overall qualified rate was the lowest, only 95.32%. According to the classification of food categories, the qualified rate of cakes was 96.08%, the qualified rate of moon cakes and rice dumplings was 97.64% and 99.31%, respectively. Unqualified indexes included food additives (mainly preservatives and residual aluminum), microorganisms (mainly total number of colonies), quality indicators (mainly acid value and peroxide value), and mycotoxins. Conclusion The problems in pastries in East China and Central China are mainly the excessive use of food additives. Microbial pollution and fat oxidation in East and South China are also the main food safety issues in pastries.