CAJ | 학술논문

【目的】了解深圳市某区熟肉制品食品添加剂的使用现状，发现存在的主要问题，为完善管理政策提供科学依据。【方法】采用三环节随机抽样法，以亚硝酸盐、柠檬黄、日落黄等常见食品添加剂为检测项目，对某区生产经营熟肉制品的3家食品生产单位、25家餐饮单位及20家流通单位所生产经营的熟肉制品进行抽样检验。【结果】亚硝酸盐、柠檬黄、日落黄等食品添加剂存在超标使用情况，餐饮环节熟肉制品食品添加剂合格率相对偏低，且流通环节和餐饮环节存在显著性差异（＝6．06，8．12，20．59；P ＝0．014，0．001，0．001）。【结论】监管部门应推广生产环节熟肉制品的监管模式到餐饮环节，并鼓励有条件的流通单位在建立完善的食品追溯系统的同时建立送检或自检相结合常规自我控制体系。
【목적】료해심수시모구숙육제품식품첨가제적사용현상，발현존재적주요문제，위완선관리정책제공과학의거。【방법】채용삼배절수궤추양법，이아초산염、저몽황、일락황등상견식품첨가제위검측항목，대모구생산경영숙육제품적3가식품생산단위、25가찬음단위급20가류통단위소생산경영적숙육제품진행추양검험。【결과】아초산염、저몽황、일락황등식품첨가제존재초표사용정황，찬음배절숙육제품식품첨가제합격솔상대편저，차류통배절화찬음배절존재현저성차이（＝6．06，8．12，20．59；P ＝0．014，0．001，0．001）。【결론】감관부문응추엄생산배절숙육제품적감관모식도찬음배절，병고려유조건적류통단위재건립완선적식품추소계통적동시건립송검혹자검상결합상규자아공제체계。
[objective]To understand the status of food additives in cooked meat products and found the main problems in Shenzhen district,which wil provide a scientific basis for per-fecting the management policy.[Method]Using the three steps random sampling method,we test the food additives including nitrite,tartrazine and sunset yel ow,in the cooked food of three food production units,25 restaurants,and 20 flow units.[Results]The food additives of nitrite,tartrazine,sunset yel ow is exceeding,and the percent of pass is relatively low in the cooked meat products.Significant dif erence was existed in the circulation and catering links ( =6.06,8.12,20.59;P =0.014,0.001,0.001).[Conclusion]The regulators for production should expand the supervision model of cooked meat products to the food cooked meat products,and to encourage conditional distribution unit in establishing perfect food traceability system and establishing in-spection or self -checking combining conventional self control system.