2020年绵阳市米粉质量与安全分析

目的 对绵阳米粉的质量安全进行分析，为绵阳米粉食品安全地方标准建立提供依据。方法 对绵阳市生产流通环节米粉中重金属元素、食品添加剂、真菌毒素、品质指标等16个项目进行检测，对检测数据进行质量安全状况分析。结果 蛋白质是影响绵阳米粉品质的主要因素，水分和铬是影响绵阳米粉品质及质量的次要因素，3个指标产品不合格率分别为37.5%、2.5%、2.5%。其他重金属元素、食品添加剂、真菌毒素指标均合格。结论 品质指标及重金属元素是当前影响绵阳米粉质量及安全的关键风险点，监管部门应加强对该方面检测指标的重视。

Analysis of the quality and safety status of Mianyang rice noodles in 2020

Objective Objective to analyze the quality and safety of Mianyang rice noodles, and provide the basis for the establishment of local food safety standards of Mianyang rice noodlesTo analyze the quality and safety of Mianyang rice noodles. Method In this paper, 16 indexes including heavy metal elements, food additives, mycotoxins and quality indexes of rice flour in Mianyang City were detected, analyzed the quality and safety status of the test data. Results Protein was the main factors affecting the quality of Mianyang rice noodles,moisture and chromium were the secondary factors affecting the safety of Mianyang rice noodles, the unqualified rates of the three indexes were 37.5%, 2.5% and 2.5% respectively. Other heavy metal elements, food additives and mycotoxins were qualified. Conclusion Quality index and heavy metal elements are the key risk points affecting the quality and safety of Mianyang rice noodles, the supervision department should pay more attention to the detection index in this aspect.