2019年河北省餐饮食品及消毒餐饮具安全状况分析研究

Analysis and research on the safety status of catering food and sterilized tableware in Hebei province in 2019

中文关键词:  餐饮食品  消毒餐饮具  安全状况  对策建议

英文关键词:catering food  catering sterilized tableware  safety situation  countermeasure proposal

中文摘要:

      目的 对2019年河北省餐饮食品及消毒餐饮具安全状况进行分析研究。方法 通过对2019年河北省七类餐饮食品及消毒餐饮具的采样检测, 按照食品种类、抽样场所、不合格项目等对结果进行研究分析, 发现食品添加剂、微生物、化学污染物、非法添加等不合格, 讨论具体不合格原因, 形成对策建议。结果 通过对河北省1799份餐饮食品及消毒餐饮具样品检测结果发现, 餐饮食品中超范围超限量使用食品添加剂, 以及消毒餐饮具中大肠菌群和阴离子合成洗涤剂超标现象比较突出。在所有采集样品中, 发酵面制品合格率最高, 合格率为98.5%; 其次为饮料和肉制品, 合格率均为98.4%。合格率最低的是消毒餐饮具, 合格率为79.4%。结论 应通过落实餐饮食品企业主体责任, 加大对不合格餐饮食品和消毒餐饮具的公示和核查处置力度, 进一步加快制定餐饮食品微生物限量等国家标准等措施提高产品的质量安全水平。

英文摘要:

      Objective To analyze and study the safety status of catering food and sterilized tableware in Hebei province in 2019. Methods By the sampling inspection of 7 types of catering food and sterilized tableware in Hebei province in 2019, the testing results were analyzed according to the food types, sampling sites, nonconforming items, etc. Food additive, microorganism, chemical contaminant, illegal addition and so on were found unqualified. The specific reasons of non-conformity were discussed, and finally a countermeasure proposal was put forward. Results Through the testing results of 1799 samples of catering food and sterilized tableware in Hebei province, it was found that the dosage of food additives in catering food beyond the ranges and limits, as well as the coliforms and anion synthetic detergent of disinfected catering sterilized tableware exceeded the standards. Among all the samples, the qualified rate of fermented flour products was the highest (98.5%). Beverage and the meat products were the second, the qualified rate was 98.4%. The lowest qualified rate was the disinfected catering sterilized tableware, only 79.4%. Conclusion It is suggested that the quality and safety level of food products should be improved by implementing the main responsibility of catering enterprises, strengthening the publicity, verification and disposal of unqualified food and sterilized tableware, and further speeding up the formulation of national standards such as microbial limit of catering food..