摘要
目的:分析长沙县白酒小作坊生产的白酒的质量安全状况,为加强小作坊监管提供依据。方法:汇总2018—2021年5月长沙县地区小作坊生产的白酒监督抽检结果,分析整体情况、不合格项目等信息。结果:2018—2021年5月共抽检小作坊生产的散装白酒315批次,其中不合格样品共57批次,每年的不合格率分别为41.67%、14.29%、10.09%和5.48%,不合格的原因是甜蜜素、糖精钠和甲醇的超标,且主要是甜蜜素超标。结论:长沙县白酒小作坊生产的散装白酒质量安全状况显著改善,但仍然存在甜蜜素超标的问题,监管部门应针对问题项目制定相关措施,进一步规范白酒小作坊的生产经营活动,保障市民的饮用安全。
Objective: To analyze the quality and safety status of the Chinese Baijiu made by the little workshop in Changsha county, and provide a basis to strengthen supervision of the little workshop. Methods: The results of safety supervision and sampling inspection of the Chinese Baijiu made by the little workshop in Changsha county from 2018 to May 2021 were summarized, and the overall unqualified items and other information were analyzed. Results: From 2018 to May 2021, a total of 315 batches of the Chinese Baijiu products were tested, 57 batches of unqualified samples were detected. The unqualified rate was 41.67%, 14.29%, 10.09% and 5.48% year by year, respectively. The causes of unqualify included excessive levels of sodium cyclamate, sodium saccharin and methanol, and the main problem was excessive level of sodium cyclamate. Conclusion: The quality and safety status of the Chinese Baijiu made by the little workshop in Changsha county significantly improved, while the problem of excessive level of sodium cyclamate still exist. Regulatory departments should formulate relevant measures for problematic project to further regulate the production and operation of the Chinese Baijiu to ensure the drinking safety of citizens.
作者
资名扬
ZI Mingyang(Changsha County Food and Drug Safety Testing Center,Changsha 410010,China)
出处
《现代食品》
2021年第10期189-191,共3页
Modern Food
关键词
白酒
小作坊
监督抽检
长沙县
Chinese Baijiu
little workshop
supervision and sampling inspection
Changsha
