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目的了解深圳市十五类食品中二氧化硫残留状况,为制定相应的监管措施提供依据。方法 2006～2010年对深圳市流通市场上的十五类食品按照GB/T5009.34-2003方法检测二氧化硫残留量。结果 1823份食品样品中,符合国家卫生标准1 582份,合格率86.78%,十五类食品的合格率从高到低依次为葡萄酒、饮料、糖类、粉丝>月饼>腐竹>干果>豆制品>蜜饯>水产品>干菜>肉制品>面制品>酱腌菜>鲜果蔬,合格率呈逐年提高趋势。结论食品中二氧化硫残留超标最严重的是鲜果蔬,超标率达29.20%,酱腌菜超标率达18.67%,面制品、肉制品、干菜、水产品次之。应加强相关类别食品监督检测,以保证消费者的身体健康。
Objective To understand the status of sulfur dioxide residue in fifteen categories of foods in Shenzhen and provide the basis for formulating the corresponding regulatory measures. Methods From 2006 to 2010, the fifteen kinds of food in the circulation market in Shenzhen were tested for the residue of sulfur dioxide according to the method of GB / T5009.34-2003. Results Among 1823 food samples, 1 582 were in conformity with the national health standards, with a passing rate of 86.78%. The passing rates of the top 15 categories of foods were wine, beverage, sugar, vermicelli, mooncake, yuba, dried fruit and bean products > Candied fruit> aquatic products> dried vegetables> meat products> flour products> pickles> fresh fruits and vegetables, the passing rate is increasing year by year. Conclusion The most serious residues of sulfur dioxide in food are fresh fruits and vegetables. The exceeding standard rate is 29.20%. The exceeding standard rate of pickled vegetables reaches 18.67%. The flour products, meat products, dried vegetables and aquatic products are the second. Should strengthen the relevant categories of food inspection and testing, in order to ensure the health of consumers.