Contamination Status Of Aluminum Residues And Foodborne Pathogens In Foods Such As Oil Fried Flour Products In Qinghai Province And Assessment Of Dietary Aluminum Exposure Of Adult Residents

Objectives: To understand the aluminum residue and foodborne pathogenic bacteria pollution in foods that may use aluminum additives in Qinghai Province from 2015 to 2021,and evaluate the dietary aluminum exposure level and potential health risks among adult residents in Qinghai Province.Methods: ICP-MS was used to detect the residue of aluminum containing additives.In this paper,the aluminum content of 974 samples of foods that may use aluminum additives in Qinghai Province from 2015 to 2021,the Fifth China total dietary study and the food consumption data of nutrition and health monitoring of Chinese residents from 2010 to 2013 were used.The exposure level and potential risk of dietary aluminum in different age and sex groups of residents in Qinghai Province were evaluated by point evaluation method.Meanwhile,a total of 1899 samples collected from the monitoring of food microbial pollutants from 2015 to 2021 were tested for various pathogenic bacteria according to the corresponding national standards.The corresponding relationship among sample type,collection location and strain was discussed by correspondence analysis.Results: Among the 974 foods monitored,the detection rate of aluminum was78.54%,and the standard exceeding limit rate was 16.84%.The three foods with the highest exceeding rate are instant jellyfish,bean jelly and Geng pi.The three foods with the highest aluminum residues are instant jellyfish,fried dough sticks and vermicelli.The average aluminum exposure of adult residents through foods that may use aluminum additives every week is 0.003 ~ 0.183(mg / kg),and the total exposure is 0.526(mg/kg)(accounting for 26.29% of PTWI),which has not exceeded the safety guidance value.The total detection rate of pathogenic bacteria in the monitored samples was 6.27%(119/1899).The top three pathogenic bacteria were Bacillus cereus,Listeria monocytogenes and Staphylococcus aureus,which were 5.19%,0.91% and 0.90% respectively.The 119 strains of pathogenic bacteria were mainly from,Rang pi,other flour products,Geng pi,rolled out dough wrappings and other foods.The corresponding analysis chart shows that the rolled out dough wrappings is closely related to Listeria monocytogenes,the rolled out dough wrappings and Rang pi are closely related to Staphylococcus aureus,and the Rang pi and Geng pi are closely related to Bacillus cereus.Conclusions: These foods that may have used aluminum containing additives in Qinghai Province have serious aluminum exceeding the standard,and supervision needs to be further strengthened.The detection rate of pathogenic bacteria in ready to eat food is high.The risk of dietary aluminum intake of adult residents in Qinghai Province is low,and grains and grain products are the main contributing food.