目的 了解福建省惠安县食品安全风险,为采取相应的控制措施提供科学依据。方法 按照2019—2023年《国家食品安全风险监测工作手册》和《惠安县食品污染及有害因素监测工作方案》等相关要求采集食品样品,检测化学污染物和微生物污染物,计算合格率、检出率等指标。结果 惠安县2019—2023年共监测食品样品843份,合格率为92.05%,呈逐年上升趋势(χ${}_{\mathrm{趋}\mathrm{势}}^{2}$=22.257,P<0.001)。不同种类食品中,膨化食品、食用菌及其制品和水产动物及其制品合格率较低,分别为40.00%、73.53%和75.93%。不同采集环节中养殖环节食品合格率最低,为44.44%。不同包装形式中散装食品合格率最低,为89.00%。化学污染物及有害因素检出情况显示,食品加工过程产生污染物、重金属元素和其他有害元素、食品添加剂超标率较高,分别为80.00%、18.80%、9.66%。食品加工过程产生污染物以丙烯酰胺、4-甲基咪唑为主;重金属元素镉(Cd)、砷(As)、铅(Pb)超标;食品添加剂中有害因素主要为过量亚硝酸盐和铝、二氧化硫残留。微生物污染物检出情况显示,副溶血性弧菌为主要病原菌,检出率为27.78%。结论 惠安县食品合格率较低,部分食品存在安全风险。

Objective To understand the food safety risks in Hui'an County,Fujian Province,and to provide scientific basis for taking corresponding control measures. Methods Food samples were collected according to the requirements of the National Food Safety Risk Monitoring Work Manual and the Hui'an County Food Pollution and Harmful Factor Monitoring Work Plan from 2019 to 2023,chemical and microbial pollutants were detected,and calculate indicators such as pass rate and detection rate. Results From 2019 to 2023,a total of 843 food samples were monitored in Hui'an County,with a pass rate of 92.05%,showing an increasing trend year by year(χ${}_{trend}^{2}$=22.257,P<0.001).Among different types of food,the qualification rates of puffed foods,edible mushrooms and their products,and aquatic animals and their products were relatively low,at 40.00%,73.53%,and 75.93%,respectively.Among different collection stages,the qualification rate of food in the breeding stage was the lowest,at 44.44%.The qualification rate of bulk food was the lowest among different packaging forms,at 89.00%.The detection of chemical pollutants and harmful factors showed that the excess rates of pollutants, heavy metals and other harmful elements, and food additives generated during food processing were higher, at 80.00%, 18.80%, and 9.66%, respectively.The pollutants produced in food processing were mainly acrylamide and 4-methylimidazole, the heavy metal elements cadmium (Cd), arsenic (As) and lead (Pb) exceed the standard, and the harmful factors in food additives were mainly excessive nitrite, aluminum and sulfur dioxide residues.The detection of microbial pollutants showed that Vibrio parahaemolyticus was the main pathogenic bacterium,with a detection rate of 27.78%. Conclusion The food qualification rate in Hui’an County is relatively low,and some foods pose safety risks.