Lead Contaminated Levels Assessment of Several Traditional Sichuan Candies and Pastries Using the Food Safety Index Method
To assess the level of lead contamination in traditional candies and pastries in Sichuan,this study used the food safety index method to evaluate the level of lead in representative traditional characteristic candies and pastries,such as Ye'er Ba,Huang Ba,Danling Frozen Ba,Tangma Cake,Renshou Sesame Pastry,Walnut Pastry and Peanut Crisp. The results showed that the detection rates of lead in these samples were 93％,100％,100％,97％,91％,94％ and 98％,respectively,with over-standard rates of lead residues being 6％,4％,3％,7％,3％,0％ and 1％,respectively. The average food safety indices were as follow:0.0020,0.0022,0.0022,0.0035,0.0030,0.0031 and 0.0029,respectively,all significantly less than 1. The results showed that the monitored lead residue had no effect on the food safety of Ye'er Ba,Huang Ba,Danling Frozen Ba,Tangma Cake,Renshou Sesame Pastry,Walnut Pastry and Peanut Crisp.
万方数据
维普
