北京市海淀区市售肉制品和腌制蔬菜中亚硝酸盐含量及居民知信行调查

目的了解北京市海淀区市售肉制品和腌制蔬菜中亚硝酸盐含量,并调查该地区居民对亚硝酸盐的知识、态度以及对含有亚硝酸盐食物的摄入情况。方法采集市售肉制品和腌制蔬菜样品34份,经过预处理后采用分光光度法检测样品中亚硝酸盐含量。采用自拟调查表和偶遇抽样面访采集数据,使用Epidata 3.1对问卷进行平行双录入,使用SPSS 20.0进行统计分析。结果样品中亚硝酸盐含量均在食品安全国家标准允许范围内,平均亚硝酸盐含量从高到低依次为香肠、酱卤肉、腌腊肉、腌制蔬菜,差异具有统计学意义(P0.05)。受访者对亚硝酸盐的危害及亚硝酸盐含量高的食物认识不足,仅有54.5%的人表示会有意减少食用亚硝酸盐含量高的食物;受访者在上个月内食用肉制品及腌制蔬菜的量和频率不高。结论北京市海淀区居民通过肉制品及腌制蔬菜摄入过量亚硝酸盐的风险很低,可以安全食用。

Investigation of nitrite in processed meat and pickled vegetables available in market and a related knowledge-attitude-practice survey in Haidian district in Beijing

Objective To detect the amount of nitrite in processed meat and pickled vegetables available in market from Haidian district in Beijing, and investigate residents for obtaining the information of their knowledge, attitude and intake on nitrite.Methods A total of 34 kinds of samples including processed meat and pickled vegetables were collected from market and detected by spectrophotometry after pretreatment. Epidata 3.1 was used to parallel double entry of the questionnaire, and SPSS 20.0 was used for statistical analysis after collecting data by the proposed questionnaire and encounter sampling interview. Results The amount of nitrite in samples were in the allowable scope of national standards. The average amount of nitrite in each kind of food had a significant difference (P<0.05), sausages had the highest level of nitrite, followed by soy sauce meat, cured meat and pickled vegetables. The knowledge about health hazards of nitrite and food with high level of nitrite was inadequate among the respondents, and only 54.5% people would eat less food with high levels of nitrite on purpose. The amount and frequency of taking processed meat and pickled vegetables was low in the respondents. Conclusion The risk of taking too much nitrite from processed meat and pickled vegetables for people living in Haidian in Beijing was very low and the related food were safe to eat.