Determination And Analysis Food Additives In Food Made By Large Cater Establishment In Furong District In Changsha

OBJECTIVESTo find out the status of the food additives and non-food substances used by drawing samples of five types of foods, such as beverages, pastry, cold dishes, pot-stewed foods and barbecue made by large cater establishments in Furong district in Changsha, so as to provide scientific basic for exploring new health supervision and regulation measures of food additives. At the same time, it can guide the product enterprises to use the food additives correctly, ensure the food contain food additives safety and healthy.METHODSSimple random sampling from the five kinds of foods made by 56 large cater establishments of 186 in Furong District in Changsha. 276 samples were drew, among them, there were 38 beverages, 54 pastry, 80 cold dishes, 48 pot-stewed foods and 56 barbecues. Test these samples according to (Examination method of food hygiene ? The part of physics and chemistry)(GB/T5009-2003). The examine items include food colors (tartrazine, sunset yellow, ponceau AR, amaranth), preservatives(sorbic acid and benzoic acid),sweeteners(saccharin sodium, saccharin), nitrite, bleaching agents(sulphur dioxide), formaldehyde and borax. Food colors, preservatives and saccharin sodium were examined by liquid chromatography. Saccharin and nitrite were examined by air chromatography and ion chromatography, respectively. Sulphur dioxide was examined by hydrochloric acid subsidiary. The item of formaldehyde was examined according to the document of the health supervision that issued in 2005. The results were analyzed according to GB14484-2003T,GB2759-2003 and GB2760-2007.RESULTSAmong 276 samples, 77 samples were unqualified, the total qualified rate was 72.1%. The qualified rate of every food were different (P<0.05), as shown in the decline order: beverages 89.5%, barbecue 82.1%, pastry 77.8%, cold dishes 62.5%, pot-stewed foods 56.3%. We also analyzed the same examine item of these samples. The qualified rate of preservatives were beverages 92.1%, pastry 83.3%, cold dishes 81.3%, pot-stewed foods 64.6%, barbecue 83.9%, (P<0.05). The qualified rate of food colors were barbecue 91.1%, pastry 89.9%, pot-stewed foods 87.5%. Finally, we analyzed the different examine item of a kind of food. About beverages, the qualified rate of food colors was 97.4%, sweeteners 94.7%(saccharin sodium 94.7%, saccharin 100.0%), benzoic acid 92.1%. About pastry, the qualified rate of sweeteners was 100.0%, tartrazine 88.9%, benzoic acid 83.3%. About cold dishes, the qualified rate of sulphur dioxide was 87.5%, benzoic acid 81.3%, sweeteners 68.8%(saccharin sodium 83.8%, saccharin 85.0%). About pot-stewed foods, the qualified rate of tartrazine was 87.5%, nitrite 83.3%, benzoic acid 64.6%. About barbecue, the qualified rate of tartrazine and benzoic acid were 91.1% and 83.9%, respectively. The max value of saccharin 1.8g/kg exceed national hygiene standard 2.8 times. It does not show a statistical significance between food additives used by large cater establishments within and outside the second loop line in Furong district in Changsha (P>0.05).CONCLUSIONSAmong the five types of foods made by large cater establishments in Furong district in Changsha, the rate of additives usage and non-food substances is 75.0% and 0, respectively. Food additives exceed national hygiene standard were tested out in the five types of foods,which accounted for 25.4% in the use of food additives beyond the provided scope, and 3.6% in the in the use of food additives beyond the provided dosage. So food hygiene quantity is a mainly problem influenced by exceeding quantity, exceeding use scope, confused to use and abuse food additives. It's necessary to plan out supervision and regulation outstanding importance and classification management measure should be taken.