Food Safety Risk Analysis Of Changde City Food Process

Objective:Through the sampling inspection work of the supervision on the safety of catering services in Changde, to analyze the sampling test results of food& beverage raw materials and products in the catering service link in Changde, discuss the harm of microbes and chemical materials to the human body and evaluate the food & beverage security situation of the catering service link in the whole city to provide technical basis for the supervision and management of the local catering service.Method:The study mainly used the microbiological detection on 905 batches of food & beverage in Changde from 2010 to 2014; pesticide residues, heavy metal, veterinary drug residues, non-food substances and food additives in 1534 batches of food & beverage in Changde from 2010 to 2014 were detected and the data were analyzed.Result:In the 905 batches of samples from 2010 to 2014,192 were unqualified, with the qualified rate of 78.8% and unqualified rate of 21.2%; in the various microbes detected, from the highest to lowest, the detection rates were successively:the total number of colonies, coliform group, deputy hemolytic vibrio, Staphylococcus aureus, salmonella, hayes bacteria. And the single listeria was not detected. In the 6 detection categories, from the highest to lowest, the qualified rates were successively:veterinary drug residues, pesticide residues, food quality indicators, heavy metals, food additive, and non-food substances.Conclusion:The unqualified rates of total number of bacterial colonies and coliform bacteria in Changde were high. Because of the small restaurants which accounts for the majority of the catering industry, humble processing places, incomplete cleaning and sanitation facilities and low personnel quality, the quality of catering hygiene is poor and the microbial contamination is easy to be caused; in the detection of chemical hazard factors, the situation of illegal addition and abuse of food additives is the most prominent. Therefore, it is suggested that the food safety supervision department should take certain regulatory measures for risk prevention and control of food safety.