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Detection results of pastry safety of 1 425 samples
Pages: 913-915
Year: Issue:  7
Journal: Occupation and Health

Abstract: [Objective] To understand the sanitary status of pastry in a district of Guangxi,to guide the food safety supervision and management,and to ensure the safety of consumers.[Methods] The samples of pastry in 2015 were detected and evaluated in accordance with the relevant standards,and the test results were analyzed.[Results] A total of 1 425 pastry samples were tested,the qualified rate was 89.82%.Microbial contamination was the highest unqualified reason,accounting for 71.1%,followed by non-standard using food additive which accounted for 25.9%.The moon cakes had the highest qualified rate up to 94.88%.The positive detection rate was highest for microbial project (7.23%),followed by overspray or over use of food additives (2.81%),aflatoxin B1 and non-food substances were not found.The qualified rate of pre-packaged cakes(93.57%) were significantly higher than the bulk ones (76.88%)(x2=75.712,P=0.000).The qualified rate in the circulation was up to 95.10%,followed by the production 90.61%,the lowest was 76.02% in food catering link,the difference was statistically significant (x2=68.512,P=0.000).There was no significant difference between qualified rate of urban and rural areas (x2=0.124,P=0.725).[Conclusion] The main quality problems of pastry are the microbial contamination and the misuse of food additives,and meanwhile the bulk pastry and food catering links have more problems.It is suggested to strengthen the supervision,to supervise production enterprise to implement good manufacturing practices,and strengthen the training and regulating the behavior of using food additives.
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