卫生研究

目的了解中国熟肉制品中亚硝酸盐的含量。方法 2012—2015年采集中国流通环节和餐饮环节的熟肉制品,采用国标GB 5009.33—2010方法对样品中的亚硝酸盐含量进行检测,采用GB 2760—2014《食品安全国家标准食品添加剂使用标准》进行判定。结果 2012—2015年共检测熟肉制品19 360份,亚硝酸盐的平均值为9.7 mg/kg,含量范围为未检出～85.3 mg/kg,超标率为4.8%(922/19360),各类熟肉制品中,内脏的亚硝酸盐平均含量最高为16.6 mg/kg,农贸市场的超标率显著高于其他采样环节,散装样品的超标率为定型包装的5.8倍。四年间超标率呈逐年下降趋势,主要问题是农贸市场的散装酱卤肉制品,超标率为9.5%(327/3461)。结论目前中国市场上熟肉制品中的亚硝酸盐总体使用情况较好,散装样品是超标的主要问题,熟肉制品中来源于亚硝酸盐的风险较低。

OBJECTIVE To investigate the contamination levels of sodium nitrite in cooked meat from parts of China during 2012-2015. METHODS The samples were detected in accordance with the national standardization method, and were determined by the GB 2760—2014. RESULTS The average sodium nitrite in cooked meat was 9.7 mg/kg with the content range from not detected to 85.3 mg/kg, and its exceeding standard rate was 4.8%(922/19360). The average sodium nitrite in visceral products was 16.6 mg/kg, which was the highest in all kinds of cooked meat. The exceeding standard rate of farmers' market was significantly higher than that of other sampling links. The exceeding standard rate of bulk samples was 5.8 times of the stereotyped packaging. The exceeding standard rate was downgrade year by year. The main problem was the bulk sauce-stewed meat product in the farm product market which the exceeding standard rate was 9.5%(327/3461). CONCLUSION A four-year successive observation shows that the quality of cooked meat with sodium nitrite is improved. But the problem is focused on the bulk. The risk of nitrite in cooked meat is lower.