中国2015年食品抽检结果及食品安全关键控制点识别分析

发布时间：2018-03-08 07:51

本文选题：食品安全　切入点：抽检　出处：《中国公共卫生》2017年01期 　论文类型：期刊论文

【摘要】：目的分析全国2015年食品抽检结果并识别食品安全关键控制点,提出有针对性的对策及建议用以预防和控制其存在的安全隐患。方法利用2015年国家食品药品监督管理总局对24类食品99 039批次样品的抽检结果数据,整理出各类食品的抽检不合格率、常见安全问题涉及的食品类型,并识别出食品安全关键控制点。结果 24类食品抽检总体不合格批次为2 989(3.02%),其中,不合格率较高的食品依次为水产品280批次(9.05%)、水果制品145批次(6.44%)、焙烤食品226批次(5.63%)、冷冻饮品32批次(5.62%)、蔬菜制品86批次(5.32%)、饮料533批次(5.22%);按照安全问题分类,三大主要问题为食品添加剂问题848批次(27.44%)、微生物污染问题840批次(27.18%)及食品成分问题479批次(15.50%);关键控制点有4个,分别为水产品中亚硫酸盐超范围使用问题、水果制品中二氧化硫残留超标问题、焙烤食品中铝超标问题以及冷冻饮品中微生物污染问题。结论建议标准要统一与国际接轨;严格控制残留超标问题;集中监管力量对关键点进行重点控制。
[Abstract]:Objective to analyze the results of food sampling in 2015 and identify the critical control points for food safety. Some countermeasures and suggestions were put forward to prevent and control the potential safety problems. Methods the data of the samples collected from the State Administration of Food and Drug Administration of China on 2015 were used to detect and control the 99 039 batches of 24 kinds of food products. Sorting out the unqualified rate of sampling inspection of all kinds of food, the types of food involved in common safety problems, and identifying the critical control points of food safety. Results the total unqualified batches of 24 kinds of food samples were 2989 / 3.02, among which, The food with higher non-conformity rate was 280 batches of aquatic products (9.05%), 145 batches of fruit products (6.44), 226 batches of baked food (5.63%), 32 batches of frozen drinks (5.62%), 86 batches of vegetable products (5.32%) and 533 batches of beverages (5.2222). The three major problems are food additive problems, 848 batches of food additives, 840 batches of microbial contamination, and 479 batches of food ingredients. There are four key control points, one is the use of sulfite in aquatic products, and the other is the use of sulfite in aquatic products. The problem of excess of sulfur dioxide residue in fruit products, aluminum in baked food and microbial contamination in frozen drinks were discussed. Conclusion the standard should be unified with the international standard, and the problem of exceeding the standard of residue should be strictly controlled. Centralize regulatory power to focus on key points.
【作者单位】：中国人民大学农业与农村发展学院食品安全与食品科学教研室;
【基金】：中国人民大学科学研究基金(中央高校基本科研业务费专项资金)(15XNB014)
【分类号】：R155.5

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