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| 膨化食品质量安全的影响因素探讨 | |
| 引用本文： | 李颖怡,孔令梁,林长钦. 膨化食品质量安全的影响因素探讨[J]. 佛山科学技术学院学报(自然科学版), 2014, 0(4): 83-86 |
| 作者姓名： | 李颖怡 孔令梁 林长钦 |
| 作者单位： | 广东省中山市质量计量监督检测所,广东中山528403 |
| 摘 要： | 为保障消费者的合法权益，促进膨化食品行业健康发展，从2011-2013年连续3年对在广东地区市面销售的266批次膨化产品进行安全检测。结果显示：2011-2013年分别检测了90、82、94批次产品，其内在质量合格率分别为89%、90%、92%。说明2011-2013年广东地区膨化食品内在质量合格率的整体质量均在88%以上，整体质量逐年提高。 |
| 关 键 词： | 膨化食品 微生物指标 质量安全 |
The influence factors of puffed food quality and safety |
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| LI Ying-yi,KONG Ling-liang,LIN Chang-qin. The influence factors of puffed food quality and safety[J]. Journal of Foshan University(Natural Science Edition), 2014, 0(4): 83-86 | |
| Authors: | LI Ying-yi KONG Ling-liang LIN Chang-qin |
| Affiliation: | (Zhongshan Supervision Testing Institute of Quality ＆ Metrology, Zhongshan 528403, China) |
| Abstract: | To protect the legitimate rights of consumers, and promote the healthy development of puffed food industry. Safety testing for 266 batches of commercially available extruded product has been done for 3years from 2011 to 2013 in the Guangdong region. Results showed that 2011-2013 batches of product 90, 82, 94, were tested respectively and the inner qualified rate were 89%, 90%, 92%. Conclusion：from 2011 to 2013, the puffed food inner quality qualified rate of the overall quality in Guangdong region is above 88%, the overall quality improved. |
| Keywords: | puffed food microbiological indicators quality and safety |
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