Analysis on the Results of Supervision and Spot Check of Condiments in Guizhou Province from 2020 to 2023
Objective:To analyze the food safety situation of condiments in Guizhou province in recent years,timely discover potential quality and safety hazards of condiments,enrich existing risk indicators,and provide scientific basis for risk assessment of condiments.Method:The sampling data of condiments in Guizhou province from 2020 to 2023 were summarized and analyzed as a whole.Result:From 2020 to 2023,a total of 855 batches of condiments were sampled and inspected,of which 3 batches of unqualified samples were detected,and the overall pass rate was 99.65%.Classified according to food categories,other semi-solid seasonings accounted for 51.93%,with a relatively high pass rate.The main reasons for failure were that microorganisms(total bacterial colonies)and food additives(preservatives,dehydroacetic acid and its sodium salt)did not meet standard requirements.Conclusion:There are problems with condiments such as microbial contamination and irregular use of food additives,but problems such as substandard quality and mycotoxins did not appear in this sampling inspection.
condimentfood safetysupervision and spot checkresults analysis
NETL
NSTL
万方数据
