7 6 Vol. 7 No. 6 2016 6 Journal of Food Safety and Quality Jun., 2016 徐 * 敏, 莫 宝 庆 (, 211166) 摘 要 : 目 的,, 方 法 20, 20 300 结 果, ; 结 论, 关 键 词 : ; ; Investigation and countermeasures of the usage of food additives in hot-pot soup in Jiangning district XU Min, MO Bao-Qing * (School of Public Health, Nanjing Medical University, Nanjing 211166, China) ABSTRACT: Objective To investigate the application of food additives in hot-pot soup, cognize food additives in purchasing specialists and consumers, and put forward some relevant countermeasures, so as and to provide a theoretical basis for the relevant departments to take positive and effective measures. Methods Twenty hot-pot restaurants in Jiangning district were extracted by using random sampling method, and the usage of food additives in these restaurants were investigated. Homemade questionnaire was used to investigate the cognition of food additives in purchasing specialists, and method of stratified cluster sampling was used to investigate the cognition of food additives in 300 consumers. Results It was common to use food additives in the condiments of hot-pot soup in the restaurants of Jiangning district. The additives were more used in the restaurants with low safety, small scale and low average consumption. The cognition of food additives in purchasing specialists and consumers was generally insufficient. Conclusions Relevant departments should strengthen the supervision of hot-pot restaurants, take active and effective measures, and improve the cognitive level of food additives of purchasing specialists and consumers. KEY WORDS: food additives; hot-pot soup; cognition * 通 讯 作 者 :,,, E-mail: bqmo@163.com *Corresponding author: MO Bao-Qing, Associate Professor, School of Public Health, Nanjing Medical Univesity, Nanjing 211166, China. E-mail: bqmo@163.com
6, : 2561 1 引 言 [1],, [2],,, [3],, [4] [5],,, 2 材 料 与 方 法 2.1 研 究 对 象 20, : (1) 6 ; (2) 5 ; (3) ; (4), APP ; (5), 300, 2.2 研 究 方 法, [6] ; [6], : ; [6] : 2.3 质 量 控 制,,, 2.4 统 计 方 法 Epidata 3.0, SPSS 18.0,, χ 2 ; χ±s t, P<0.05 3 结 果 3.1 调 查 对 象 的 一 般 情 况 3.1.1 入 选 火 锅 店 一 般 情 况 20, A (45%), 45%; 65% 10~20, 50% 50~100 ( 1) 3.1.2 采 购 人 员 及 消 费 者 的 基 本 人 口 学 特 征 25, 17, 8 36~50 (44%), 68% 286, 105, 181 35 (66.8%), 64.1% ( 2) Table 1 表 1 入 选 火 锅 店 的 一 般 情 况 General situation of hot-pot restaurants n( ) (%) n( ) (%) ( )* A 9 45 9 45 B 6 30 5 25 C 5 25 6 30 ( / ) (>20) 3 15 >100 3 15 (10~20) 13 65 50~100 10 50 (5~10) 4 20 <50 7 35 : * APP (2016-02-25 11:00)
2562 7 表 2 采 购 人 员 及 消 费 者 的 基 本 人 口 学 特 征 Table 2 Basic demographic characteristics of purchasing specialists and consumers (n=25) (n=286) n( ) (%) n( ) (%) 17 68 105 36.7 8 32 181 63.3 <25 1 4 89 31.1 26~35 5 20 102 35.7 36~50 11 44 69 24.1 >51 8 32 26 9.1 10 40 36 12.5 7 28 67 23.4 5 20 90 31.4 3 12 93 32.7 3.2 食 品 添 加 剂 使 用 情 况 3.2.1 火 锅 底 中 食 品 添 加 物 质 的 使 用 情 况 A C, ; B C A, C A B, <5, <50 / APP, ( 3) 3.2.2 调 味 品 中 各 种 食 品 添 加 剂 的 使 用 情 况, ;, ( 4) 3.3 采 购 人 员 及 消 费 者 对 食 品 添 加 剂 的 认 知 情 况, ; 5, ; 5,, ( 5) 表 3 食 品 添 加 物 质 使 用 情 况 Table 3 Usage situations of food additives [n( n)( )] [n( n)( )] [n( n)( )] [n( n)( )] A 98(10.8±3.4) 39(4.3±3.2)** 15(1.6±1.4) 152(17.1±3.4)* B 65(10.8±4.1) 53(8.8±3.0)*** 6(1.0±0.8) 124(20.6±5.0) C 35(7.0±2.9) 64(12.8±1.7)**** 8(1.6±1.1) 107(21.4±2.4) (>20) 23(7.6±1.5) 20(6.6±2.0)ΔΔ 9(3.0±1.0)ΔΔΔΔ 52(17.6±4.5) (10~20) 139(10.6±4.1) 87(6.69±4.6)ΔΔΔ 13(1.0±1.0) 239(18.3±3.8)Δ (5~10) 36(9.0±3.5) 49(12.2±1.7) 7(1.7±0.5) 92(23.25±2.5) ( / ) >100 23(7.6±1.5) 20(6.6±2.0) 9(3.0±1.0) 52(17.3±4.0) 50~100 107(10.7±3.9) 53(5.3±4.2) 12(1.2±1.1) 172(17.2±3.2) <50 68(9.7±4.2) 83(11.86±2.1) 8(1.1±0.9) 159(22.7±2.6) ( ) 97(10.7±3.2) 55(6.1±4.9) 16(1.7±1.3) 168(19.0±4.8) 40(8.0±4.3) 53(10.6±4.5) 7(1.4±1.3) 100(20.0±2.5) 61(10.1±4.2) 48(8.0±2.6) 6(1.0±0.8) 115(19.0±4.5) 198(9.9±3.7) 156(7.8±4.4) 29(1.4±1.1) 383(19.2±4.1) : 1. A C, (*P=0.032), ; A B C (**P=0.018, ***P<0.01), B C, (****P=0.031) 2. (ΔP=0.034), (ΔΔP=0.011, ΔΔΔP=0.038);, (ΔΔΔΔP=0.011) 3. >100/ 50-100 <50( P=0.032, P=0.02); <50 / >100 50-100 ( P=0.008, P=0.002); <50 / >100 50-100( P=0.035, P=0.002) 4.
6, : 2563 Table 4 表 4 调 味 品 中 食 品 添 加 剂 情 况 Usage situations of food additives in condiments n( ) n( ) n( ) 39 15 20 14 10 20 10 16 18 22 8 16 26 15 12 17 12 16 20 10 表 5 采 购 人 员 及 消 费 者 对 食 品 添 加 剂 的 认 知 情 况 Table 5 The cognition situation of purchasing specialists and consumers (n=25) (n=286) (n ) (%) (n ) (%) 25 100 260 90.9 24* 96 195 68.1 21 84 186 65.0 19 76 190 66.4 20** 80 156 54.5 22 88 201 70.2 18 72 156 54.5 20 80 175 61.1 23*** 92 180 62.9 14 56 100 34.9 :, (*P=0.02, χ 2 =8.541; **P=0.019, χ 2 =6.064; ***P=0.003, χ 2 =8.567) 4 讨 论 4.1 火 锅 底 中 食 品 添 加 剂 的 使 用 较 为 普 遍 [7],,,,, A B C,, [8] 100, 50,,,,,, [6] ;,, APP [9],, APP, 4.2 火 锅 店 采 购 人 员 以 及 消 费 者 对 食 品 添 加 剂 的 认 知 情 况 不 容 乐 观,,,,, [10],, [11] 4.3 针 对 食 品 添 加 剂 管 理 的 对 策 与 建 议,,,,,,,,,,,,, [12], [13] 5 结 论,,,
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