中国-巴西肉制品食品添加剂限量标准对比

Comparative analysis of China-Brazil cured meat products food additive limit standard

中文关键词:  中国  巴西  肉制品  食品添加剂  限量标准

英文关键词:China  Brazil  cured meat  products food additive  limit standard

中文摘要:

      目的 研究我国与巴西肉制品中添加剂标准的异同。方法 根据GB 2760—2014《食品安全国家标准 食品添加剂使用标准》以及RDC 272/2019《授权用于肉类和肉类产品的食品添加剂》, 比较两国肉制品细分种类、肉制品添加剂功能分类、肉制品添加剂种类和数量、关键添加剂限量指标等方面进的异同。结果 按产品类别分, 我国将肉制品分4大类, 14亚类和6细类, 巴西分2大类, 4亚类和8细类。按添加剂功能分, 我国将肉制品添加剂区分成19类, 巴西分为12类, 其中中国和巴西有11类添加剂区分完全相同。我国和巴西仅在调理肉制品、腌腊肉制品类2个亚类具有可比性, 通过添加剂限量指标比对发现, 我国与巴西限量规定相同的有83项次, 巴西限量规定比中国严格的有40项次, 中国限量规定比巴西严格的有132项次。结论 我国监管部门应特别关注巴西进口肉制品中的稳定剂、着色剂、防腐剂、增味剂检出数值。

英文摘要:

      Objective To study the similarities and differences between Chinese and Brazilian additive standards in meat. Methods According to GB 2760—2014 National food safety standard-Food additives use standard and RDC 272/2019 Food additives authorized for meat and meat products, the similarities and differences in the classification of meat products, the functional classification of meat additives, the type and quantity of meat additives, and the limitation indexes of key additives between the 2 countries were compared. Results According to the product classification, meat products were divided into 4 categories in China, 14 subcategories and 6 fine categories, and they were divided into 2 categories, 4 subcategories and 8 fine categories in Brazil. According to the functional classification of additives, meat additives were divided into 19 categories in China and 12 categories in Brazil, of which 11 categories in China and Brazil were completely the same. China and Brazil only had comparability in the 2 subcategories of prepared meat products and cured meat products. Through the comparison of additive limit indicators, we found that China and Brazil had 83 times of the same limit provisions, Brazil had 40 times more stringent than China’s limit provisions, and China had 132 times more stringent than Brazil’s limit provisions. Conclusion China’s regulatory authorities should pay special attention to the detection values of stabilizers, colorants, preservatives and odorants in Brazilian imported meat products.