2018年A省市售蜂蜜中嗜渗酵母的风险暴露评估
2018年A省市售蜂蜜中嗜渗酵母的风险暴露评估
目的对2018年A省市售蜂蜜中嗜渗酵母进行风险暴露评估。方法根据《国家食品安全监督抽检实施细则》(2018年版)和GB 14963-2011的方法对A省市售蜂蜜中嗜渗酵母的含量进行检验, 并运用风险评估理论对其暴露风险进行评估。结果A省市售市场中蜂蜜类嗜渗酵母的检出率为零, 嗜渗酵母阳性率与蜂蜜的波美度和水份含量数值未见明显相关。结论A省市售市场中蜂蜜类嗜渗酵母的暴露风险较小, 目前均在可控范围内, 但仍有继续风险暴露评估和跟踪报道的必要。
ObjectiveTo assess the risk exposure of Osmophilic yeast in honey circulating in A province in 2018. MethodsAccording to the implementation rules of national food safety supervision and sampling inspection (2018 edition) and GB 14963-2011, the content of honey-addicted yeast circulating in A province was tested, and its exposure risk was assessed by using risk assessment theory. ResultsIn the circulation market of A province, the detection rate of honey-like Osmophilic yeast was zero, and the positive rate of Osmophilic yeast had no obvious correlation with the value of honey Baume degree and water content. ConclusionThe exposure risk of honey-like Osmophilic yeast in the circulation market of A province is relatively small and currently within the controllable range, but which is still necessary to continue the risk exposure assessment and follow-up report.
标题：2018年A省市售蜂蜜中嗜渗酵母的风险暴露评估
英文标题：Risk exposure assessment of Osmophilic yeast in honey circulation in A province in 2018
作者：
刘晓晖 吉林省食品检验所;吉林省安信食品技术服务有限公司
付婧超 吉林省食品检验所;吉林省安信食品技术服务有限公司
李井涛 吉林省药品检验所
李沐阳 吉林省食品检验所;吉林省安信食品技术服务有限公司
中文关键词:蜂蜜,嗜渗酵母,暴露评估,
英文关键词:honey,Osmophilic yeast,exposure assessment,
发表日期：2018-12-26
页:
[1]