The Researches On Safety Risk Analysis Of Edible Betelnut

Edible betelnut is the third oral-taste addictive product followed by chewing gum and cigarette. According to an incomplete statistics, about600million people have the habit of chewing betelnut, which drives the whole betelnut processing industry to a rapid development. Meanwhile, it also brings huge economic benefits. With the increasing of the consumer groups and food safety awareness enhancement, analysis on safety and risk Assessment of edible betelnut has directive significance for the healthy development of the whole industry and the consumer health awarness. This topic takes betelnut in retail, in bulk and packaging betelnut in market for research object, analyzing food safty risk. First of all, test and analyze the content of5harmful factors such as preservative, sweetener, fluorine content, free alkalinity, and mould count five. Then through the questionnaire survey analysis, master consumer consumption volume and consumption habits. Finally based on the questionnaire survey, calculate dietary intake of each risk factor, compared with the corresponding ADI value, positioning critical control points in edible betelnut processing, and put forward the corresponding measures to risk according to its food safety risk effects.1. Sweetener and preservatives seriously exceed the standard content volume after inspection and analysis. Sodium acetate is mainly preservative dhea, which at least10times exceed the standard, even27times utmost. Sweetener is mainly Sodium saccharin andAcesulfame-K,which exceed up to12times. Only p-hydroxybenzamides are all qualified.2. Fluorion test results indicate that in a specified scope of sample A, D, E, F, G, and H, the most serious sample out of limit is C with190.02mg/kg. The second most seriouos is sample B with118.11mg/kg after being tested. The pass rate is75%out of all samples. For retail products the average content of fluorine is92.90mg/kg, packing product is74.06mg/kg.3. Free basicity detection. The initial pH value of soaked fluid of retail products is less than7and becomes acidic. Soaked fluid of packing products is alkaline. The test result showed that highest content in sample H is10.34mg/g, the other three samples are in the limited scope with averages7.48mg/g, pass rate is75%. Free alkalinity is mainly related to the CaO quality and quantity in process of adding processing.4. Mould detection.Mould quantity in retail products exceeds the limit badly,100times more than the limit utmost. The four packing samples are all qualified. For all testing samples the pass rate is50%, but for retail produ cts thepass rate is0, for packing products is100%.5. According to the survey, consumers of edible betelnut in Changsha area basically young and middle-aged men arranged from20to40years old. The minor female consumers are from20to25years old, of whom the longest chewing period is26years and the youngest started chewing betenut at12years old. Most consumers still choose the leading brand in market. Daily average consumption is45.3g (net weight of one bag is40g,10slices), average chewing time of a piece of betelnut is3.46mins. About half of the betelnut chewing predators has the habit of smoking. Consumers have general awareness of hewing edible betelnut being harzad and regard that the top harzads factors to human body are related to tooth and oral health, causing cancer and being addictive. They think the main harms resulted by additive excessive, insanitary processing, and betelnut itself. As for the reason why betelnut is favored by people,62%of people choose refreshing stimulus function,35.5%of people choose the populariry, and31%of people choose folk habits, other reasons take up to14%including communication needs.70%of respondents think betelnut chewing does not produce adverse impact so far.30%of respondent think chewing betel nut has adverse influence on the body, such as teeth of oral fibrosis, toxic heat, influence appetite etc. Chewing years are obviously relevant to adverse influence. Some researchers developed a series of betelnut products to reduce adverse effects that betelnut brought about to human body but relatively, the acceptance for chewing gum on the general public is more optimistic.6. According to the calculation of dietary exposure levels of each risk factor, and compared with ADI value, the safety and risk influence of the analyzed content is within acceptable limits, but fluorine content is more than accept range. The analysis result is based on no other dietary intake of risk factors this premise, and no considering its toxicity cumulative damage. Therefor harm management measures have to be taken on food premise. Secondly, the corresponding risk measures should be taken, its original standard also should be revised, in addition, through the calculation of the maximum adult intake, the appropriate consumption is half a bag.7.Via the risk analysis and combined with the specific processing technology of betelnut, formulate the four key points, analyze the sources of risk factors, and put forward some corresponding measures management.