2017年湖北省餐饮食品安全状况分析及对策探讨

目的 掌握湖北省餐饮食品安全状况, 为食品安全监管提供理论依据, 探讨管理对策。方法 2017年从湖北省餐饮环节随机抽取6类餐饮食品2555批次, 采用食品安全国家标准进行检测和判定, 利用统计软件SPSS 18.0对检测结果进行数据统计和分析。结果 不同类别餐饮食品中复合调味料合格率最高(100%), 消毒餐饮具合格率最低(72.16%)。检测的食品添加剂、污染物、微生物和非食用物质指标中, 非食用物质的合格率最高(100%), 微生物的合格率最低(81.44%)。结论 餐饮食品安全问题仍然存在, 不同食品、不同指标的检测合格率有所不同, 消毒餐饮具的卫生状况较差, 微生物污染的情况较为普遍。今后应加强餐饮食品安全的监管, 提高食品安全水平。

Analysis and countermeasure discussion of catering food safety situation of Hubei province in 2017

Objective To grasp the situation of catering food safety of Hubei province, provide theoretical basis for food safety supervision and discuss management countermeasures. Methods In 2017, a total of 2555 batches of 6 kinds of food and food products were randomly selected from the food chain in Hubei province, and the food safety national standards were adopted for testing and determination. The data statistics and analysis were conducted by SPSS 18.0. Results The qualified rate of compound seasonings was the highest (100%) in different categories of catering food, and that of disinfectant tableware was the lowest (72.16%). Among the food additives, pollutants, microorganisms and non-edible substances, the percentage of non-edible substances was the highest (100%), and the microorganism''s qualification rate was the lowest (81.44%). Conclusion The catering food safety problem is still prevalent and the qualified rate varies among the different categories and indicators of food. The hygienic condition of the disinfectant tableware and the microbial contamination are serious. The supervision of catering food safety should be strengthened for improving the level of food safety.