2021—2023年广东省市售预制菜食品质量安全现状分析

Analysis on the quality and safety status of prepared dishes in Guangdong Province from 2021 to 2023

中文关键词:  预制菜  质量安全  监督抽检

英文关键词:prepared dishes  quality and safety  supervision sampling inspection

中文摘要:

      目的 了解2021—2023年度广东省市售预制菜食品质量安全状况。方法 根据国家明确的预制菜范围, 结合预制菜的五大特性, 从2021—2023年度广东省市售食品监督抽检数据中筛选出预制菜相关数据, 同时在省内各商超随机购买了20批次速冻肉制品进行动物源性成分检测, 依据对应的食品安全国家标准对检测结果进行评价, 利用WPS Office 2024软件进行统计分析。结果 2021—2023年度广东省市售预制菜监督抽检数据共有8910批次、20019项次, 检测项目包括理化指标、污染物、微生物等18个项目, 除肉制品微生物项目外, 其他项目的符合率均超过99%。随机购买的20批次速冻调理肉制品中, 有15批次检出其他动物源性成分。通过分析以上数据, 发现预制菜存在食品分类易混淆、部分预制菜产品缺乏污染物项目判定依据、微生物超标值得关注、牛肉制品中其他动物源性成分检出率高等问题。结论 研究结果显示预制菜食品安全状况总体较好, 针对发现的问题应采取有效控制措施进一步保障预制菜的食品安全。本研究提出对预制菜监督抽检分类要求进行规范统一、尽快出台预制菜食品安全国家标准、加强预制菜微生物超标风险防控和加强预制菜原料真实性管理等建议, 以期推动预制菜产业健康发展。

英文摘要:

      Objective To evaluate the food safety and quality of prepared dishes sold in Guangdong Province from 2021 to 2023. Methods According to the national definition and scope of prepared dishes, and considering their 5 main characteristics, relevant data were selected from the food supervision and sampling inspection database of Guangdong Province from 2021 to 2023. Additionally, 20 batches of frozen meat products were randomly purchased from supermarkets and stores within the province for animal-derived component testing. The results were evaluated based on food safety national standards and statistically analyzed using WPS Office 2024. Results The supervision sampling inspection data of prepared dishes sold in Guangdong Province from 2021 to 2023 covered 8910 batches and 20019 items, with 18 testing items including physicochemical indicators, contaminants, microorganisms, and animal-derived components. The compliance rate for all items except the microorganism indicator in meat products exceeded 99%. Among the 20 randomly purchased frozen meat products, 15 batches were detected to contain other animal-derived components. By analyzing the above data, several issues were identified in prepared dishes: Food classification could be easily confused; some products lack evaluation criteria for contaminants; microbial contamination was of concern; and the detection rate of other animal-derived components in beef products was high. Conclusion Overall, the food safety of prepared dishes in Guangdong Province is satisfactory. To address the identified issues, effective control measures should be implemented. This study proposes standardizing the classification criteria for supervision and sampling inspection of prepared dishes, expediting the release of national food safety standards, enhancing the prevention and control of microbial contamination, and strengthening the management of raw material authenticity to promote the healthy development of the prepared dishes industry.